Add Fried Chicken Recipe

Prepare and brine

Trim any excess fat from the chicken and, if pieces are thick, pound gently to even thickness (about 1/2 inch). In a bowl, whisk together buttermilk, egg, and hot sauce (if using). Submerge the chicken in the mixture, cover, and refrigerate for 30 minutes to 4 hours. (Longer marination yields more tender, flavorful chicken.)

Make the seasoned flour

In a shallow dish combine the flour, cornstarch, salt, black pepper, paprika, garlic powder, onion powder, and cayenne (if using). Whisk until evenly distributed. This dry mix will give a crisp, well-seasoned crust.

Dredge the chicken

Remove one piece of chicken from the buttermilk bath, allowing excess to drip back into the bowl. Dredge thoroughly in the seasoned flour, pressing lightly so the coating adheres. Place on a wire rack and repeat with remaining pieces. Let coated pieces rest 10 minutes to set the crust.

Heat the oil

Pour oil into a large heavy skillet, Dutch oven, or deep fryer so it fills about 1 to 1.5 inches deep. Attach the thermometer and heat oil to 350°F (175°C). If you don't have a thermometer, heat oil until a small cube of bread browns in ~40–45 seconds.

Fry the chicken

Working in batches (do not overcrowd), gently lower coated chicken pieces into the hot oil. Maintain oil temperature around 325–350°F (163–175°C) — it may drop slightly when you add chicken. Fry thighs (about 1/2-inch thick) 6–8 minutes per side, or until internal temperature reaches 165°F (74°C) and crust is deep golden brown. Thicker pieces may take longer. Use a slotted spatula or tongs to turn once halfway through cooking.

Drain and rest

Transfer fried chicken to a wire rack set over a sheet pan or to paper towels to drain excess oil. Let rest 5 minutes so juices redistribute and crust firms up. Season lightly with a pinch of salt while still hot, if desired.

Plate the fried chicken with lemon wedges and a sprinkle of chopped herbs. Serve immediately with your favorite dipping sauce on the side.