Hot Chicken Recipe

Trim excess fat from chicken thighs and, if using large pieces, halve so pieces are roughly uniform (about 4–6 pieces). Pat dry with paper towels.

In a large bowl, whisk together buttermilk, 2 tablespoons hot sauce, garlic powder, onion powder, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper.

Add chicken to the marinade, pressing down so each piece is submerged. Cover and refrigerate at least 4 hours, ideally overnight. This tenderizes the meat and adds flavor.

About 30 minutes before frying, remove the chicken from the fridge to come toward room temperature.

In a large shallow bowl or rimmed baking sheet, whisk together flour, cornstarch, paprika, cayenne, garlic powder, onion powder, oregano, 1 1/2 teaspoons kosher salt, and 1/2 teaspoon black pepper until evenly combined.

Use a rack or second bowl for the dredging process. One at a time, remove a piece of chicken from the buttermilk, letting excess drip off, then press firmly into the seasoned flour, coating completely. Shake off excess and set on a wire rack. For extra-crispy crust, dip the floured chicken briefly back into the buttermilk and re-dredge in the flour to create a double coating.

Pour oil into a large heavy-bottomed skillet or Dutch oven to a depth of about 1 to 1 1/2 inches (roughly 3–4 cups). Heat over medium-high heat until the oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour: it should sizzle and brown in about 30 seconds.

Fry the chicken in batches without crowding the pan. Cook thighs 6–8 minutes per side (for boneless) or 8–10 minutes per side (for bone-in), turning once, until coating is deep golden brown and internal temperature reaches 165°F (74°C). Adjust heat as needed to maintain 325–350°F moving oil temperature down slightly when chicken added.

Use tongs to transfer fried pieces to a wire rack set over a sheet pan to drain and stay crispy. Keep warm in a 200°F (95°C) oven if frying batches.

While the chicken finishes, make the hot oil sauce: in a small saucepan or microwave-safe bowl, melt 4 tablespoons rendered chicken fat or unsalted butter until hot but not smoking.

Remove from heat and whisk in 3 tablespoons hot sauce, 1 teaspoon sweet paprika, 1 teaspoon cayenne (reduce if you want milder), 1 teaspoon brown sugar (optional), 1/2 teaspoon garlic powder, and 1/2 teaspoon kosher salt until smooth. Taste and adjust heat or sweetness to preference. The oil should be glossy and pourable.

Using tongs, briefly dip each fried chicken piece into the hot oil sauce or brush the sauce over the chicken on both sides. For a lighter coating, drizzle and brush; for a heavier, more traditional coating, fully dunk each piece so the sauce soaks into the crust.

If serving as sandwiches: toast buns lightly in a skillet or oven until golden. Spread about 1 tablespoon mayonnaise on each bun bottom. Place a piece of sauced hot chicken on the bun, top with 1–2 tablespoons bread-and-butter pickles and a handful of shredded iceberg lettuce if desired. Cap with the top bun.

Serve immediately while hot with extra pickles and remaining sauce on the side. Leftovers can be stored in the fridge; crisp in a 375°F (190°C) oven for 10–12 minutes.