Fried Chicken Recipe

In a large bowl or container, stir together 4 cups water, 2 tablespoons kosher salt, 1 tablespoon sugar, 1 teaspoon peppercorns, smashed garlic cloves, and thyme. Stir until salt and sugar dissolve.

Submerge the chicken pieces in the brine, cover, and refrigerate for 1 to 4 hours (do not exceed 8 hours for small pieces). If skipping brine, proceed to marinating in buttermilk.

After brining, remove chicken, pat dry lightly with paper towels, and proceed to buttermilk soak.

Place the chicken pieces in a large bowl or zip-top bag. Add 2 cups buttermilk and 1 tablespoon hot sauce (if using). Make sure pieces are coated. Refrigerate at least 4 hours or overnight for best flavor and juiciness.

If you brined the chicken, rinse briefly under cold water and pat mostly dry before adding to buttermilk so the marinade can penetrate without being overly salty.

When ready to fry, remove chicken from buttermilk and allow excess to drip off. Reserve buttermilk for a double-dip if you prefer a thicker crust.

In a large shallow dish or rimmed sheet pan, whisk together 3 cups all-purpose flour and 1 tablespoon cornstarch.

Add spices: 2 teaspoons paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 2 teaspoons salt, 1 teaspoon black pepper, and 1 teaspoon cayenne (if using). Mix thoroughly so seasoning is evenly distributed.

Single or double-dip method

For a single dip: Dredge each buttermilk-coated chicken piece in the flour mixture, pressing the flour onto the surface to form a good coating. For extra-crispy double-dip: After the first dredge, return the piece to the reserved buttermilk briefly, then dredge again in the flour to create a thicker crust.

Place dredged pieces on a wire rack set over a sheet pan to rest for 15–20 minutes; this helps the crust adhere and dries the surface slightly so it browns better.

Choose a heavy, deep skillet (cast iron recommended) or a Dutch oven. Add 1.5 cups oil — enough to come about 1/2 to 1 inch up the side of the pan (do not overfill). Heat oil over medium heat until it reaches 325°F (160°C) for dark meat, or 350°F (175°C) for smaller pieces. If you don't have a thermometer, test with a small pinch of flour; it should sizzle steadily but not burn.

Working in batches (do not overcrowd), gently lower chicken pieces into the hot oil, skin-side down first. Maintain oil temperature: adjust heat so it stays between 300°F–350°F (150°C–175°C) depending on size of pieces. Fry larger bone-in pieces 12–18 minutes; smaller pieces 8–12 minutes. Turn pieces occasionally for even browning.

Use an instant-read thermometer inserted into the thickest part without touching bone: chicken is done when internal temperature reaches 165°F (74°C) for breasts and 175°F (80°C) for dark meat (thighs/drumsticks) for optimal tenderness.

As pieces finish, transfer to a wire rack set over a sheet pan to drain. For extra flavor, melt 1 tablespoon butter and brush lightly over hot chicken, then immediately sprinkle with 1/2 teaspoon salt to finish.

Let chicken rest 5 minutes before serving to let juices redistribute and crust set. Serve hot.