Fried Chicken Recipe

FRIED CHICKEN

1. 1

   Trim and prep chicken

   Pat the chicken pieces dry with paper towels. Trim excess skin or fat if desired. Lightly score thickest parts of large pieces so heat penetrates evenly.

2. 2

   Make the buttermilk brine

   In a large bowl or resealable container combine 4 cups buttermilk, 2 tbs kosher salt, 1 tbs granulated sugar, 2 tbs hot sauce, 1 tbs garlic powder, 1 tbs onion powder and 2 tsp black pepper. Whisk until salt and sugar are dissolved.

3. 3

   Brine the chicken

   Add the chicken pieces to the buttermilk mixture, making sure they are fully submerged. Cover and refrigerate for a minimum of 4 hours, ideally overnight (8–12 hours) for best flavor and tenderness.

4. 4

   Prepare the seasoned flour

   About 30–45 minutes before frying: in a large shallow bowl or tray combine 3 cups all-purpose flour, 0.5 cup cornstarch, 1 tsp baking powder, 2 tbs paprika, 0.5 tsp cayenne pepper, 1 tsp dried thyme, 1 tsp dried oregano, 2 tsp kosher salt and 1 tsp black pepper. Whisk thoroughly to distribute spices and to break up any lumps in the cornstarch.

5. 5

   Make the egg wash

   In a medium bowl whisk together 2 large eggs and 0.25 cup milk until smooth. This will be the wet binder between the buttermilk and the seasoned flour.

6. 6

   Set up a dredge station

   Place the seasoned flour in one shallow tray, the egg wash in a second, and keep the brined chicken in the refrigerator until ready. Have a wire rack set over a sheet pan ready for resting the coated pieces before frying.

7. 7

   Coat the chicken (double-dip method)

   Working with 1–2 pieces at a time: let excess buttermilk drip off the chicken, then dredge in the seasoned flour, pressing to adhere. Shake off excess, dip into the egg wash, then return to the flour mixture for a second, thorough coating. Press and mound the flour on the surface for a thick, textured crust. Place coated pieces on the wire rack. Repeat until all pieces are coated.

8. 8

   Rest the coated chicken

   Let the coated pieces rest on the rack at room temperature for 15–20 minutes (or refrigerate uncovered for up to 1 hour). Resting helps the crust adhere and prevents it from falling off in the oil.

9. 9

   Heat the oil

   Pour 1500 ml vegetable oil into a deep heavy pot or Dutch oven (leave at least 6 cm / 2–3 inches headspace). Heat oil over medium-high heat and stabilize at 175°C (350°F). If you don't have a thermometer, oil should shimmer and a breadcrumb dropped in should sizzle and rise steadily. Maintain temperature between 165–175°C (330–350°F) during frying.

10. 10

    Fry the chicken

    Working in batches (do not overcrowd), gently lower 3–4 pieces into the oil skin-side down. Fry until golden brown and an instant-read thermometer inserted into the thickest part reaches 74°C (165°F), about 12–16 minutes per piece depending on size. Turn pieces once about halfway through for even browning. Monitor oil temperature and adjust heat so it stays in the 165–175°C range.

11. 11

    Drain and finish

    Use a spider/skimmer to remove chicken from the oil and transfer to a wire rack set over a sheet pan to drain for 5 minutes. Sprinkle each piece immediately with a pinch of finishing salt while still hot. Repeat with remaining batches, allowing oil to return to temperature between batches.

12. 12

    Rest briefly and serve

    Let the chicken rest 5–10 minutes after frying (internal temp will even out and juices redistribute). Serve hot. Leftovers can be kept uncovered in the refrigerator for up to 2 days and reheated in a 190°C (375°F) oven to re-crisp the crust.