Fried Chicken Recipe

Trim any excess skin or fat from the chicken pieces. Pat the pieces dry with paper towels.

Combine buttermilk, hot sauce, 2 tsp kosher salt, and 1 tsp black pepper in a large bowl or resealable bag. Stir or whisk to combine.

Submerge the chicken pieces in the buttermilk mixture, ensuring all pieces are coated. Cover and refrigerate for at least 4 hours, preferably overnight (8–12 hours) for best flavor and tenderness.

About 30–45 minutes before frying, remove the marinated chicken from the refrigerator so it comes toward room temperature for even cooking.

In a large shallow bowl or baking dish, whisk together the all-purpose flour, cornstarch, 2 tsp Kosher salt, onion powder, garlic powder, smoked paprika, white pepper, cayenne, and baking powder until evenly combined.

In a medium bowl, whisk together the eggs, whole milk, and optional pickle juice to make the wet dredge.

Prepare a three-part station: (A) flour mixture, (B) wet dredge (egg mixture), (C) optional breadcrumbs placed on a sheet. Working with one piece at a time, remove excess buttermilk from a chicken piece, then thoroughly dredge it in the seasoned flour, shaking off excess.

Dip the floured piece into the wet dredge, then immediately place it back into the flour mixture and press the flour onto the surface to create a thick crust. For an extra-crispy crust, after the second flour coat press into breadcrumbs. Set finished pieces on a wire rack and let them rest 10–15 minutes to help the crust adhere.

Pour oil into a heavy Dutch oven or deep skillet to a depth of about 1.5–2 inches (roughly 1.5–2 cups depending on pan). Heat over medium heat until a thermometer reads 325°F (163°C) for the initial fry. If you don't have a thermometer, test with a small pinch of flour — it should sizzle gently.

Fry the chicken in batches, skin-side down first, without crowding the pan. Cook at 325°F for 6–8 minutes per side (times vary with piece size) until golden brown. Use tongs to turn carefully. Maintain oil temperature; after adding cold chicken the temp will drop — adjust heat to keep it between 300–325°F.

For fully cooked, crisp chicken, you can finish by increasing oil temperature to 350°F (177°C) and giving each piece a 1–2 minute browning at the end, or transfer fried pieces to a baking sheet and finish in a 375°F (190°C) oven until internal temperature reaches 165°F (74°C) for breasts and 175°F (79°C) for dark meat (use an instant-read thermometer inserted into the thickest part without touching bone).

When done, transfer chicken to a wire rack set over a baking sheet to drain. Season immediately with 1 tsp salt and 1/2 tsp freshly ground black pepper while still hot.

Let rest 5 minutes, serve hot with lemon wedges, pickles, or your preferred sides.