Fried Chicken Recipe

If using brine: In a large bowl or container, dissolve 2 tbs kosher salt and 1 tbs sugar into 4 cups cold water. Add crushed garlic, peppercorns, and thyme. Submerge chicken pieces completely, cover, and refrigerate 1 to 4 hours (do not exceed 8 hours for skin-on pieces). Remove chicken from brine, rinse briefly under cold water, and pat completely dry with paper towels. Let rest 30 minutes in the refrigerator uncovered for drier skin (optional).

If not brining, pat chicken pieces dry with paper towels. Trim excess fat or loose skin. Lightly season chicken all over with 1/2 tsp of the flour mixture salt or a pinch of kosher salt to help the wet dip adhere.

In a large shallow bowl or rimmed baking sheet, whisk together 3 cups all-purpose flour and 1/2 cup cornstarch. Add 2 tsp salt, 1 tsp ground black pepper, 2 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cayenne (if using), and 1/2 tsp dried oregano or thyme. Mix thoroughly so spices are evenly distributed.

In a medium bowl, whisk together 2 cups buttermilk, 2 large eggs, and 1 tbs hot sauce (optional) until smooth. This thins slightly from the eggs and should coat the back of a spoon.

Working in batches, dip each chicken piece into the buttermilk-egg mixture, ensuring it is fully coated and letting excess drip off for 5–10 seconds. Then press the piece firmly into the seasoned flour, coating thoroughly and shaking off any loose flour. For an extra-crispy double coating: return the floured piece to the wet dip for a few seconds, then dredge again in the seasoned flour. Place coated pieces on a wire rack set over a baking sheet and let rest 10–15 minutes to help the coating adhere.

In a large heavy skillet (cast iron preferred) or Dutch oven, pour enough oil to come about 1/2 to 1 inch up the side for shallow-frying, or 3–4 inches for deep-frying. For shallow-fry in a 10–12 inch skillet use about 1.5 cups oil; for deeper frying add additional oil as needed. Heat oil over medium-high heat until it reaches 325–350°F (163–177°C). If you don't have a thermometer, test by dipping the end of a wooden spoon: bubbles should form steadily around it.

Fry in Batches

Carefully add chicken pieces skin-side down into the hot oil without overcrowding (work in batches of 3–4 depending on pan size). Maintain oil temperature between 300–350°F (150–177°C). Adjust heat as needed: too hot will brown the crust before the interior cooks; too cool will make the coating greasy.

For bone-in pieces, fry 12–15 minutes for legs/thighs and 10–12 minutes for smaller pieces, turning once halfway through to brown evenly. If deep-frying with oil fully covering pieces, cook until an instant-read thermometer inserted into the thickest part (away from bone) reads 165°F (74°C). If shallow-frying, finish in a 350°F (177°C) oven on a wire rack for 10–15 minutes (depending on piece size) to ensure doneness while keeping crust crisp.

Remove cooked pieces to a wire rack set over a baking sheet; do not stack. Let rest 5 minutes. Sprinkle lightly with flaky sea salt and a bit of freshly ground black pepper while still hot.

Serve fried chicken hot or warm with lemon wedges on the side. Let sit 10 minutes before serving for juicier meat. Leftovers keep best in the fridge up to 3 days; re-crisp in a 375°F (190°C) oven for 8–12 minutes.