Fried Chicken Recipe

In a large bowl or container, dissolve 2 tablespoons kosher salt and 1 tablespoon sugar into 4 cups of cold water. Add smashed garlic cloves, peppercorns and thyme if using. Stir to combine.

Submerge the chicken pieces in the brine, cover and refrigerate for 1 to 2 hours. Do not brine longer than 2 hours for pieces this size to avoid overly salty texture.

After brining, remove chicken, rinse briefly under cold water and pat very dry with paper towels. Let rest on a rack while you prepare the marinade/coating.

Place the dried chicken pieces in a bowl or zip-top bag. Pour 2 cups buttermilk over the chicken and add 1 tablespoon hot sauce if using. Ensure pieces are coated. Cover and refrigerate at least 2 hours or up to overnight for best tenderness and flavor.

When ready to bread, remove chicken from buttermilk, letting excess drip off. Reserve the buttermilk for dipping between dredges if you plan a double-coat.

In a shallow bowl or rimmed baking sheet, whisk together 3 cups all-purpose flour and 1/2 cup cornstarch. Add 2 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried oregano, 1/2 tsp cayenne, 2 tsp kosher salt and 1 tsp black pepper. Mix thoroughly so spices are even.

Set up a breading station: one bowl with the seasoned flour, one bowl with reserved buttermilk (or beaten egg if you prefer), and a wire rack for resting. For extra-crisp, you may dredge chicken in flour, dip back into buttermilk, then dredge again in the flour mixture.

Dredge each piece of chicken: press firmly into the flour so the coating adheres, shake off excess, dip briefly in buttermilk (if double-coating), then press into flour again. Place coated pieces on a wire rack and let rest for 15–20 minutes to set the crust.

Pour 8 cups vegetable or peanut oil into a heavy, deep skillet or Dutch oven to a depth of about 2–3 inches. Heat over medium-high until the oil reaches 325–350°F (160–175°C). If you don't have a thermometer, test by dropping a pinch of flour—if it sizzles steadily but does not burn immediately, it's in the range.

Fry the chicken in batches, do not overcrowd the pot. Carefully lower pieces into oil skin-side down first using tongs. Maintain oil temperature between 300–350°F (150–175°C) by adjusting heat. For bone-in pieces, fry for about 12–15 minutes per side for drums/thighs and 10–12 minutes per side for breasts, turning once to ensure even browning. Total cook time usually 20–30 minutes depending on size; internal temperature should reach 165°F (74°C) at the thickest part.

Use a spider or tongs to transfer cooked pieces to a wire rack set over a sheet pan to drain. Let rest for 5 minutes; this keeps crust crisp. Sprinkle lightly with fine salt and freshly ground black pepper while still hot.

Allow chicken to rest 5–10 minutes off the heat so juices redistribute. Serve hot with your choice of sides (mashed potatoes, coleslaw, biscuits).