Fried Chicken Recipe

1. In a large bowl or pot, dissolve 3 tablespoons kosher salt and 2 tablespoons sugar in 6 cups of cold water. Add smashed garlic cloves, peppercorns, and bay leaf.

2. Submerge the chicken pieces in the brine, cover, and refrigerate for 2 to 4 hours (up to 6 hours for larger pieces). This step seasons the meat and helps retain moisture.

3. After brining, remove chicken and pat thoroughly dry with paper towels. Discard brine.

4. Place the dried chicken pieces into a bowl or zip-top bag. Pour 2 cups buttermilk and 1 tablespoon hot sauce (if using) over the chicken, making sure pieces are coated.

5. Refrigerate and marinate for at least 1 hour and up to overnight. The buttermilk tenderizes the chicken and helps the coating adhere.

6. Remove chicken from buttermilk, letting excess drip off but do not rinse. Reserve the remaining buttermilk to dip any pieces that dry out during dredging.

7. In a wide, shallow bowl or rimmed baking sheet, whisk together 3 cups all-purpose flour and 1 tablespoon cornstarch.

8. Add 2 teaspoons kosher salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika and 1 teaspoon cayenne (if using). Mix until evenly combined.

9. Working one piece at a time, dredge each chicken piece in the seasoned flour, pressing flour into the skin and into crevices to form a good coating. Shake off the excess.

10. For extra-crispy, double-dredge: dip the floured piece briefly back into reserved buttermilk, then return to the flour and coat again, pressing for adhesion.

11. Place dredged pieces on a wire rack set over a sheet pan. Let rest 15 to 30 minutes at room temperature (or refrigerate up to 2 hours). This helps the coating adhere and dry slightly, improving crispness.

12. Pour 1.5 to 2 inches of oil into a heavy Dutch oven or deep skillet (about 4–6 cups depending on pot size). Heat oil over medium heat until it reaches 325°F (160°C). If you don't have a thermometer, test by dropping a small pinch of flour into the oil—if it sizzles steadily, oil is ready.

13. Working in batches (do not overcrowd), carefully lower chicken pieces into the oil skin-side down. Maintain oil temperature between 300–325°F (149–160°C) while frying to cook through without burning the crust.

14. Fry bone-in pieces for about 12–15 minutes per batch, turning occasionally for even browning. Smaller pieces (drumsticks, thighs) will be on the lower end; larger breasts may take toward the upper end. Use an instant-read thermometer inserted into the thickest part (not touching bone) — chicken is done at 165°F (74°C).

15. If the crust browns too quickly before the chicken is cooked, lower the heat slightly; if cooking too slowly and oil temperature drops too much, raise heat a bit between batches.

16. Transfer fried pieces to a wire rack set over a sheet pan to drain and keep crisp. If desired, finish in a 325°F (160°C) oven for 5–10 minutes to ensure doneness and hold warm while remaining batches fry.

17. Let chicken rest 5 minutes on the rack. Sprinkle a light pinch of flaky sea salt over the pieces if desired.

18. Serve hot with your choice of sides (coleslaw, mashed potatoes, biscuits) and dipping sauce (hot honey, ranch, or ketchup). Leftovers keep refrigerated for up to 3 days; re-crisp in a 350°F (175°C) oven for 10–15 minutes.