Fried Chicken Recipe

Trim any excess fat or skin hangers from the chicken pieces. Pat pieces dry with paper towels.

Make the brine

In a large bowl or container, dissolve 2 tbs kosher salt and 1 tbs sugar (if using) into 4 cups warm water. Stir until dissolved, then add 1 cup ice to cool the brine. Submerge the chicken in the brine so pieces are covered. Refrigerate 1–2 hours (no longer than 4 hours for small pieces) to season and moisten the meat. If short on time, you may skip brining and proceed to the buttermilk marinade.

After brining, remove chicken and rinse briefly under cold water. Pat thoroughly dry with paper towels. Let rest on a rack for 15 minutes to come closer to refrigerator temperature and to allow excess surface moisture to evaporate.

In a large bowl, whisk together 2 cups buttermilk, 1 tsp hot sauce (optional), 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt and 1 tsp black pepper until uniform.

Add the patted-dry chicken pieces to the buttermilk mixture, ensuring they are submerged or well-coated. Cover and refrigerate for at least 4 hours or overnight for best tenderness and flavor. If you brined earlier, 2–4 hours in buttermilk is sufficient.

When ready to fry, remove chicken from refrigerator about 30 minutes before cooking to take the chill off (this promotes even cooking).

In a large shallow dish or bowl, whisk together 3 cups all-purpose flour and 1/2 cup cornstarch until evenly combined.

Add 1 tbs paprika, 2 tsp garlic powder, 1 tsp onion powder, 1 tsp dried oregano, 1/2 tsp cayenne, 2 tsp salt, and 1 tsp black pepper to the flour mixture. Whisk thoroughly to distribute the spices.

Set up a dredging station: the bowl with seasoned flour, a tray for coated pieces, and a rack. For each chicken piece, lift from the buttermilk, allow excess to drip off for 5–10 seconds, then thoroughly coat in the flour mixture, pressing the flour onto the surface to form a good layer. For an extra-crispy double crust, shake off excess, dip back briefly into buttermilk, then re-coat with the flour mixture.

Place coated pieces on a wire rack set over a sheet pan while you heat the oil. Let rest for 10–20 minutes to help the coating adhere (this also dries the outer layer slightly and promotes crispness).

Pour 6 cups neutral frying oil into a deep, heavy-bottomed pot or Dutch oven to a depth that will allow chicken to be partially submerged (about 2–3 inches). Heat oil over medium heat until it reaches 325–350°F (163–177°C). If you don't have a thermometer, test with a small pinch of flour — it should sizzle steadily but not burn instantly.

Fry the chicken in batches to avoid crowding (overcrowding drops oil temperature and results in greasy, unevenly cooked chicken). For bone-in pieces, fry at about 325–335°F for 12–15 minutes for thighs/drumsticks and 10–12 minutes for breasts (times vary with piece size). Maintain oil temperature between 325–350°F by adjusting heat between batches.

Turn pieces occasionally to brown evenly. Use a probe thermometer inserted into the thickest part (not touching bone) to check doneness — internal temperature should reach 165°F (74°C). For thicker pieces, you can finish in a 350°F (177°C) oven for 5–10 minutes after frying to ensure doneness without over-browning.

As pieces finish, transfer to a wire rack set over a sheet pan to drain. Avoid stacking the chicken. Sprinkle lightly with fine sea salt while still hot if desired.

Allow chicken to rest 5 minutes before serving to let juices redistribute.

Serve the fried chicken with lemon wedges and additional hot sauce on the side. Taste and, if desired, sprinkle a bit more fine sea salt over the top just before serving.