Fried Chicken Recipe

In a medium saucepan, combine 2 cups of the water with the kosher salt and granulated sugar. Warm gently over medium heat, stirring until the salt and sugar dissolve—about 2-3 minutes. Remove from heat and add the remaining 2 cups cold water to cool the brine.

Add the smashed garlic cloves, black peppercorns, and thyme sprigs to the cooled brine. Let the brine cool to room temperature before using.

Place the chicken pieces in a large resealable bag or a nonreactive container and pour the cooled brine over them to submerge. Refrigerate for 1 to 2 hours (no longer than 4 hours for small pieces) to season and help keep the meat juicy.

After the brining period, remove the chicken from the brine, discard the brine, and pat the pieces dry with paper towels. Place the chicken in a bowl or container.

Whisk together the buttermilk, hot sauce, garlic powder, onion powder, and 1 teaspoon salt. Pour the buttermilk mixture over the chicken so pieces are well coated. Cover and refrigerate for at least 2 hours or up to overnight. This tenderizes and adds flavor.

In a large shallow bowl or baking dish, combine the all-purpose flour and cornstarch. Stir in paprika, smoked paprika (if using), 2 teaspoons salt, black pepper, cayenne, garlic powder, onion powder, and dried oregano until evenly mixed.

Remove one piece of chicken at a time from the buttermilk, letting excess drip back into the bowl. Dredge thoroughly in the seasoned flour mixture, pressing so the coating adheres. Shake off excess and set on a wire rack. For extra-crispy chicken, double-dredge: return the floured piece briefly to the buttermilk, then back into the flour.

Place coated chicken on a wire rack and let rest for 15-20 minutes; this helps the crust set so it won’t fall off during frying.

Pour oil into a deep heavy-bottomed pot or Dutch oven to a depth of about 2 to 3 inches (roughly covering halfway up the chicken pieces). Heat over medium-high until the oil reaches 350°F (175°C) on a thermometer. If you don’t have a thermometer, test by dropping a small pinch of the flour mixture—if it sizzles and rises steadily, oil is ready.

Fry the chicken in batches, careful not to overcrowd the pot. Gently lower pieces skin-side down; they should sizzle but not cause the oil temperature to plummet. Maintain oil temperature between 325–350°F (160–175°C) by adjusting the heat as needed.

Fry bone-in thighs and drumsticks for about 12–15 minutes per batch, turning once halfway, until the coating is deep golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Larger pieces may need up to 18 minutes. Adjust time depending on piece size and oil temperature.

Remove chicken with a slotted spoon or spider and transfer to a wire rack set over a baking sheet to drain and keep crisp. Do not stack on paper towels (they trap steam and soften the crust).

If desired, melt butter and brush lightly over hot chicken, then sprinkle with chopped parsley and serve with lemon wedges.

Let the oil cool before straining and storing or disposing. Serve fried chicken hot or at room temperature.