Fried Chicken Recipe

If time allows, lightly rinse the selected chicken pieces and pat dry. For extra juicy chicken, brine: combine 4 cups water, kosher salt, sugar, bay leaf, and peppercorns in a bowl; stir until dissolved. Submerge chicken, cover and refrigerate 1–4 hours. Remove chicken from brine, rinse briefly, and pat very dry with paper towels.

In a large bowl or resealable bag combine buttermilk, hot sauce, garlic powder, onion powder, 1/2 tsp salt and 1/2 tsp black pepper. Add the dried, brined-or-unbrined chicken pieces to the marinade, making sure they are fully coated. Cover and refrigerate at least 2 hours or up to overnight. This tenderizes and seasons the meat.

Whisk together the flour, cornstarch, paprika, garlic powder, onion powder, dried thyme, cayenne, 1.5 tsp salt and 1 tsp black pepper in a wide shallow dish large enough to hold the chicken pieces.

In a separate shallow bowl, beat the eggs with 2 tablespoons milk until smooth. Set up a dredging station: flour mixture in one dish, egg wash in another, and a tray for the coated pieces.

Remove one piece of chicken from the buttermilk, letting excess drip off but keeping it very wet. Dredge the piece in the flour mixture, press firmly so the coating adheres. Dip the floured piece into the egg wash, then return to the flour mixture for a second coat, pressing to build a thick crust. Place coated pieces on a wire rack and let rest 10–15 minutes to help the crust adhere.

Pour oil into a heavy skillet, Dutch oven, or deep fryer to a depth of about 1.5–2 inches (enough to partially submerge pieces). Heat oil to 325–350°F (163–177°C). Use a thermometer for accuracy.

Fry chicken in batches so pieces have room and oil temperature recovers quickly. For wings: fry 6–8 minutes per batch until deep golden and internal temperature reaches 165°F (74°C). For a breast (bone-in): fry 12–15 minutes; for dark pieces (leg/thigh): fry 12–16 minutes. Turn pieces once halfway through for even browning. If pieces brown too quickly, lower heat to keep oil between 300–325°F and finish cooking more slowly so interior reaches correct temperature without burning crust.

When done, transfer chicken to a wire rack set over a baking sheet (not paper towels—rack keeps crust crisp). Let rest 5 minutes. Sprinkle flaky salt if desired.

Let fried chicken rest 5 minutes to finish cooking and for juices to redistribute. Serve hot with preferred sides (coleslaw, fries, biscuits) and dipping sauces.