12 Piece Fried Chicken Recipe

In a large bowl, combine 4 cups water, 2 tbsp kosher salt, 1 tbsp sugar, smashed garlic, peppercorns and bay leaf. Stir until salt and sugar dissolve. Add 1 cup ice to cool the brine.

Add the 12 pieces of chicken to the brine, making sure they are submerged. Refrigerate for 1 to 4 hours (no more than 6 hours). Remove chicken from brine, pat dry thoroughly with paper towels before proceeding.

If you skipped the brine: pat chicken dry, then place pieces in a bowl and pour 3 cups buttermilk mixed with 2 tsp hot sauce over them. Cover and refrigerate 1 to 4 hours (or overnight). If you brined, you can still soak briefly in buttermilk for 1 hour to tenderize and help coating adhere. After marinating, lift chicken from buttermilk, allowing excess to drip off.

In a large shallow dish or rimmed baking sheet, whisk together 4 cups all-purpose flour, 1/2 cup cornmeal, 2 tsp salt, 2 tsp black pepper, 1 tbsp paprika, 2 tsp garlic powder, 1 tsp onion powder, 1 tsp dried thyme, 1/2 tsp cayenne pepper, 1 tsp baking powder and 1/4 cup cornstarch. Mix well so the cornstarch and baking powder are evenly distributed — these lighten the crust.

Single-dip method (faster)

Shake excess buttermilk from each piece of chicken, then press each piece firmly into the flour mixture, coating thoroughly. Place coated pieces on a wire rack while you heat the oil. For extra crunch, double-dip: after the first flour coat, dip into the egg wash, then back into the flour mixture and press to adhere.

Whisk together 2 large eggs and 1/4 cup milk (or water) until smooth. Use this to double-dip chicken between flour coatings if you want a thicker, crispier crust. Dip floured piece into egg wash, then re-coat in flour mixture, pressing so the coating sticks.

Pour enough oil into a heavy Dutch oven or deep pot to create 2 to 3 inches of oil (about 4 to 6 cups total depending on pot size). Heat oil over medium-high heat to 350°F (175°C). Use a thermometer to maintain temperature; avoid overcrowding or temperature will drop.

Working in batches (3–4 pieces depending on pot size), carefully lower coated chicken into the hot oil, skin-side down. Fry until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C) for white meat or 175–180°F (79–82°C) for dark meat, about 12–18 minutes per batch depending on piece size. Flip pieces halfway through for even browning.

If oil temperature drops below 320°F, increase heat and allow oil to return to 350°F before adding next batch. Remove cooked pieces to a wire rack set over a rimmed baking sheet to drain and stay crisp (do not use paper towels directly under chicken or steam will soften crust).

When all pieces are cooked, sprinkle lightly with flaky sea salt and freshly ground black pepper to taste. Let rest 5 minutes before serving so juices redistribute.

Serve hot with preferred sides (biscuits, coleslaw, mashed potatoes) and dipping sauces.