Fried Chicken Recipe

Prepare brine

In a medium saucepan, combine 1 cup of the water with the kosher salt and sugar. Heat just until salt and sugar dissolve, stirring and then remove from heat. Add the remaining 3 cups cold water to cool the brine to room temperature.

Add aromatics and chicken

Stir in the black peppercorns, smashed garlic cloves and bay leaf. Place the chicken pieces in a large bowl or resealable bag and pour the cooled brine over them so they are fully submerged. Refrigerate for 1–2 hours (up to 4 hours for larger bone-in pieces).

Buttermilk soak

After brining, drain and pat the chicken dry with paper towels. Transfer the chicken to a clean bowl and pour 2 cups buttermilk over it, pressing to coat. Cover and refrigerate for 1 hour (or up to overnight) to tenderize and add tang.

Mix dry ingredients

In a shallow wide bowl or baking dish combine the all-purpose flour, cornstarch, smoked paprika, garlic powder, onion powder, dried thyme, cayenne pepper, freshly ground black pepper and 2 tsp kosher salt. Whisk to evenly distribute seasonings.

Prepare dredge

In a second bowl whisk together 1 cup buttermilk, 1 tsp baking powder and the optional hot sauce. The baking powder helps create a crisp crust; the hot sauce adds flavor and a touch of acidity.

Coat the chicken

Remove one piece of chicken from the buttermilk soak, letting excess drip off. Dip into the buttermilk-baking powder mixture, then press firmly into the seasoned flour mixture, coating all sides. For extra-crispy double-coat: shake off excess flour, dip briefly back into the buttermilk mixture and press again into the flour. Place coated pieces on a wire rack set over a baking sheet and let rest 10–15 minutes to allow the coating to adhere.

Heat oil

Pour oil into a large deep heavy-bottomed skillet or Dutch oven to a depth of about 1–1¼ inches (roughly 4–6 cups depending on pan). Heat over medium-high until the oil reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test by dropping a pinch of flour — it should sizzle steadily but not smoke.

Fry in batches

Carefully lower chicken pieces into the hot oil skin-side down, spacing so pieces do not touch. Fry in batches (do not overcrowd) maintaining oil temperature between 325–350°F (160–175°C). Adjust heat as needed. For bone-in thighs, fry about 12–15 minutes per side, turning once, until the internal temperature reaches 165–170°F (74–77°C) and the crust is deep golden brown. For smaller boneless pieces, fry 6–8 minutes per side. Use an instant-read thermometer at the thickest part to verify doneness.

Drain

Transfer cooked pieces to a wire rack set over a baking sheet to drain and keep crisp. Do not pile onto paper towels (they trap steam and soften crust).

Season and rest

While still hot, lightly sprinkle each piece with fine sea salt and a crack of fresh black pepper to taste. Let rest on the rack 5 minutes before serving to finish cooking and let juices redistribute.

Serve warm. Leftovers can be reheated in a 375°F (190°C) oven on a rack for 8–10 minutes to re-crisp.