Fried Chicken Recipe

Prepare and marinate chicken

Pat chicken pieces dry with paper towels. In a large bowl or container, whisk together buttermilk, 2 tablespoons kosher salt, 1 tablespoon sugar, garlic powder, onion powder and hot sauce (if using). Submerge chicken in the buttermilk mixture, cover and refrigerate for at least 4 hours and up to 24 hours. This tenderizes and flavors the meat.

Make seasoned flour

In a large shallow bowl or baking dish, combine the all-purpose flour, cornstarch, 2 teaspoons kosher salt, black pepper, paprika, garlic powder, onion powder, dried oregano, cayenne pepper and baking powder. Whisk thoroughly to evenly distribute seasonings and aerate the flour for a lighter crust.

Dredge the chicken

Remove a batch of chicken from the refrigerator (work in 2–3 pieces per batch). Let excess buttermilk drip off, then press each piece into the seasoned flour, coating thoroughly. Shake off excess, then for extra-crispy layers: dip the piece back into any remaining buttermilk briefly and press again into the flour for a double-coated crust. Place dredged pieces on a wire rack set over a sheet pan and let rest 15–20 minutes to set the crust.

Heat the oil

Pour neutral oil into a deep heavy pot or Dutch oven to a depth that will allow the largest pieces to be partially immersed (about 3–4 inches). Heat the oil over medium heat to 325–350°F (160–175°C). If you don't have a thermometer, test by dropping a pinch of flour into the oil — it should sizzle and float up steadily.

Fry in batches

Carefully lower 2–3 pieces into the hot oil (do not overcrowd). Maintain oil temperature between 300–350°F (150–175°C). Fry dark pieces (thighs/drumsticks) about 12–15 minutes and bone-in breasts about 10–14 minutes, turning occasionally for even browning. Use a probe thermometer to check doneness: center temperature should reach 165°F (74°C). If crust is browning too quickly, lower heat slightly and finish cooking at a gentler temperature.

Drain and rest

When cooked through and golden brown, transfer chicken to a wire rack set over a sheet pan (not paper towels — they trap steam). Sprinkle lightly with the finishing fine salt while still hot. Let rest 5–10 minutes; this lets juices redistribute and keeps crust crisp.

Arrange fried chicken on a platter, sprinkle with chopped fresh parsley if using, and serve with lemon wedges for squeezing. Serve hot with desired sides.