Fried Chicken Recipe

If using brine for extra juicy meat, dissolve 2 tablespoons kosher salt and 1 tablespoon sugar in 4 cups warm water. Add 1 teaspoon peppercorns and 1 bay leaf. Cool completely. Submerge the chicken pieces in the brine, refrigerate for 1–2 hours. Rinse chicken under cold water and pat dry thoroughly before continuing.

Buttermilk soak

In a large bowl, combine 2 cups buttermilk, 1 tablespoon hot sauce, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Add the chicken pieces and turn to coat. Cover and refrigerate for at least 4 hours or preferably overnight. Remove chicken from refrigerator 30 minutes before dredging to take the chill off.

Whisk together 3 cups all-purpose flour and 1/2 cup cornstarch in a large shallow bowl or baking dish. Add 2 teaspoons paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon dried oregano, 1/2 teaspoon cayenne pepper, 2 teaspoons salt, and 1 teaspoon black pepper. Mix well to distribute spices.

Set up a dredging station: one bowl with the seasoned flour, one tray for the coated pieces. For an extra-thick crust, dip each buttermilk-soaked piece briefly back into a small amount of plain buttermilk or an egg wash (optional) then press firmly into the seasoned flour, making sure to coat all sides and get flour into the joints and under the skin where possible. Place coated pieces on a wire rack and let rest 10–20 minutes to help the coating adhere.

Choose frying method: shallow-fry in a large skillet with about 1 to 1.5 cups oil (enough to come about 1/3–1/2 up the sides of the chicken) or deep-fry in a heavy pot with 3–4 inches (about 1200 ml) oil. Heat oil to 325–350°F (160–175°C). Use a thermometer to maintain temperature; adjust heat as you add chicken so the oil stays in range.

Working in batches (do not overcrowd), carefully add chicken pieces skin-side down. For medium pieces, cook 12–15 minutes per side for shallow frying or 12–18 minutes total for deep frying, turning as needed so pieces brown evenly. Thicker breast pieces may take longer—target an internal temperature of 165°F (74°C) measured at the thickest part without touching bone; dark meat is best at 175–180°F (79–82°C). Keep oil temperature steady; if crust browns too quickly, lower heat.

When pieces are cooked through and golden brown, transfer to a wire rack set over a baking sheet (not paper towels, which trap steam) and sprinkle lightly with 1 teaspoon fine sea salt while still hot. Let rest 5–10 minutes before serving to set the crust and finish cooking.

Serve hot. Leftovers can be refrigerated in an airtight container for up to 3 days. To re-crisp, reheat in a 375°F (190°C) oven on a wire rack for 10–15 minutes until warmed through and crust is crisp.