8 Piece Fried Chicken Recipe

In a large bowl or resealable container, whisk together 3 cups buttermilk, 2 tablespoons kosher salt, 1 tablespoon sugar, 1 teaspoon black pepper, 1 teaspoon garlic powder and 1 teaspoon paprika until salt and sugar dissolve.

Submerge the chicken pieces in the brine, cover, and refrigerate for 4–8 hours (or up to overnight). This tenderizes and seasons the meat. If short on time, brine for at least 1 hour.

When brining time is complete, remove chicken from the brine and let excess drip off. Pat pieces dry lightly with paper towels—do not dry completely if you intend to let the binder adhere well.

In a wide, shallow bowl or rimmed baking sheet, whisk together 3 cups all-purpose flour and 1 tablespoon cornstarch.

Add 2 teaspoons kosher salt, 1 teaspoon black pepper, 2 teaspoons paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon cayenne pepper and 1 teaspoon dried thyme (if using). Mix thoroughly so spices are evenly distributed.

In a separate medium bowl, beat 2 large eggs with 1 cup buttermilk until smooth to make the wet dredge/binder.

Set up a dredging station: seasoned flour in one vessel and the egg-buttermilk mixture in another. If desired, keep a plate for resting the coated pieces before frying.

First Coat

Working one piece at a time, press the chicken firmly into the flour mixture so it’s well coated. Shake off excess.

Binder

Dip the floured piece into the egg-buttermilk mixture, ensuring full coverage. Allow excess binder to drip back into the bowl.

Second Coat

Return the chicken to the flour mixture and press to adhere a second, thicker layer. For extra crunch, repeat the binder and flour step once more (double-dredge). Place coated pieces on a wire rack set over a sheet tray and let rest 15–30 minutes; this helps the coating adhere and dries the surface for crisper frying.

Pour oil into a heavy Dutch oven, deep skillet or deep fryer to a depth of about 2–2.5 inches (enough to mostly submerge the largest pieces). Heat oil to 340–350°F (170–175°C). Use a thermometer — maintaining correct temperature is critical for even cooking and minimal oil absorption.

If oil is hotter than 360°F (182°C), reduce heat; if below 320°F (160°C), increase. Work in batches to avoid overcrowding (2–3 pieces per batch depending on pot size).

Carefully lower chicken pieces into the oil, skin-side down first, using tongs. Fry breasts and thighs/drumsticks in separate batches if sizes vary much; wings cook fastest. Maintain oil temperature between 320–350°F (160–175°C) by adjusting heat between batches.

Fry until coating is deep golden-brown and internal temperature reaches 165°F (74°C) at the thickest part (test with an instant-read thermometer). Approximate times: wings 8–10 minutes, drumsticks 12–14, thighs 13–15, breasts 14–18 minutes, depending on piece size. Turn pieces once or twice to brown evenly.

When done, transfer chicken to a wire rack set over a sheet tray to drain. Do not place directly on paper towels — rack keeps coating crisp. Sprinkle lightly with flaky sea salt while hot, if desired.

Let chicken rest 5 minutes before serving. Serve with hot sauce on the side or toss lightly with 1–2 tablespoons hot sauce for a sticky, spicy finish. Accompany with pickles, coleslaw, biscuits or your preferred sides.

Cool leftover cooked chicken to room temperature no longer than 2 hours, then refrigerate in an airtight container for up to 3–4 days. Reheat in a 375°F (190°C) oven on a rack for best crispness.