Fried Chicken Recipe

In a large bowl or pot, combine 6 cups water, 3 tablespoons coarse salt, 2 tablespoons granulated sugar, smashed garlic cloves, peppercorns, and bay leaf. Stir until salt and sugar dissolve.

Submerge the 8 chicken pieces in the brine, cover, and refrigerate for 1 to 2 hours. Do not brine longer than 4 hours for bone-in pieces to avoid overly salty meat.

After brining, remove the chicken, discard the brine, and pat the pieces dry with paper towels. Let chicken sit uncovered on a rack in the refrigerator for 30–60 minutes if time allows—this helps the skin dry for crisper coating.

In a large bowl, whisk together 2 cups buttermilk, 1 tablespoon hot sauce, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon kosher salt.

Submerge the patted-dry chicken pieces in the buttermilk mixture, cover, and refrigerate for at least 2 hours or overnight for best flavor and tenderness.

When ready to fry, remove chicken from the refrigerator and let sit at room temperature for 20–30 minutes while you prepare the dredge and oil. Do not leave out longer than 1 hour.

In a wide, shallow bowl or rimmed baking sheet, whisk together 3 cups all-purpose flour, 1 tablespoon cornstarch, 2 teaspoons paprika, 1 teaspoon smoked paprika (if using), 2 teaspoons garlic powder, 2 teaspoons onion powder, 1 teaspoon dried thyme, 1 teaspoon cayenne pepper, 1 teaspoon ground black pepper, 2 teaspoons kosher salt, and 1 teaspoon baking powder.

Set up a dredging station: the bowl with the seasoned flour and a wire rack or tray for the coated pieces. Remove one piece of chicken at a time from the buttermilk, letting excess drip back into the bowl.

Press the chicken firmly into the flour mixture, coating all sides. Shake off excess, then optionally double-dip: return the piece briefly to the buttermilk and press again into the flour for an extra-crispy crust. Place coated pieces on a wire rack and let rest for 10–15 minutes to help the coating adhere.

Pour 1.5 cups neutral oil into a heavy, deep pan (cast-iron skillet or Dutch oven recommended). The oil should be about 1 to 1.5 inches deep—enough to come halfway up the chicken pieces but not fully deep-fry. Alternatively, you may deep-fry with more oil if you prefer.

Heat the oil over medium-high heat until it reaches 350°F (175°C) on a thermometer. If you don’t have a thermometer, test with a small pinch of flour—the oil should sizzle steadily but not smoke.

Frying in Batches

Working in batches to avoid overcrowding, carefully add chicken pieces skin-side down to the hot oil. Fry for about 12–15 minutes, turning once halfway through, until the coating is deep golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Thighs and drumsticks may take 15–18 minutes depending on size.

Adjust the heat to maintain oil temperature between 325–350°F (160–175°C). If the coating browns too quickly, lower the heat; if it’s barely sizzling, raise it slightly.

Remove cooked pieces to a wire rack set over a baking sheet to drain and stay crisp. Sprinkle each piece with a little flaky sea salt while hot.

Let the fried chicken rest for 5 minutes on the rack. This short rest lets juices redistribute and the coating set.

Serve warm with lemon wedges if desired. Leftovers can be kept in the refrigerator for up to 3 days and reheated in a 375°F (190°C) oven on a wire rack for 10–12 minutes to restore crispness.