Crispy Chicken (half) Recipe

Prepare chicken

Pat the half chicken pieces dry with paper towels. Make small shallow slits in the thicker parts (breast, thigh) so marinade penetrates.

Make marinade

In a large bowl, whisk together buttermilk, garlic powder, onion powder, smoked paprika, hot sauce (if using), kosher salt, and black pepper until combined.

Submerge the chicken pieces in the buttermilk mixture, cover, and refrigerate for at least 4 hours, preferably overnight. Turn once halfway through to ensure even coverage.

Mix dry ingredients

In a shallow dish or rimmed tray, combine flour, cornstarch, baking powder, paprika, garlic powder, onion powder, dried thyme, kosher salt, and black pepper. Whisk thoroughly to evenly distribute the spices and break up any lumps.

Prepare wet dredge

If using eggs, beat the eggs in a bowl. If you prefer extra tang, reserve additional buttermilk from the marinade (about 1/2 cup) as the wet dredge.

Set up an assembly line: marinated chicken bowl, wet dredge, seasoned flour mixture on a tray. Remove each piece of chicken from the marinade, letting excess drip off (do not wipe).

Dredge chicken first in the wet dredge (egg or extra buttermilk), then press firmly into the seasoned flour to coat completely. For an extra-crisp double crust: after the first flour coat, dip again briefly in wet dredge and press into flour a second time. Place coated pieces on a wire rack set over a tray and let rest for 15–20 minutes to help the crust adhere.

Heat oil

Pour enough oil into a large heavy skillet or Dutch oven to reach about 1 to 1.5 inches up the side (about 3–4 cups for most pans). 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 into the oil — it should sizzle steadily without burning.

Fry chicken

Working in batches (don’t overcrowd), gently lower chicken pieces into the hot oil, skin-side down first. Fry at 325–350°F, adjusting heat to maintain temperature. Cook bone-in half-chicken pieces about 12–16 minutes per side depending on size — total 24–32 minutes — until the internal temperature reaches 165°F (74°C) at the thickest part (avoid touching bone) and the crust is deep golden brown. Turn pieces carefully once or twice to brown evenly.

Drain and rest

Using tongs, transfer fried chicken to a wire rack set over a baking sheet to drain for 5–10 minutes. If desired, tent loosely with foil to keep warm. Sprinkle lightly with flaky finishing salt while still hot and serve with lemon wedges.

Serve the crispy half chicken hot with your choice of sides (coleslaw, mashed potatoes, biscuits).