Chicken Fried Chicken Recipe

Trim and brine

Trim excess fat from the chicken thighs and, if very large, halve them so pieces are about 4–5 ounces each. Pat dry with paper towels.

In a large bowl, whisk together buttermilk, hot sauce, 1.5 tsp kosher salt and 3/4 tsp black pepper. Submerge the chicken in the mixture, cover, and refrigerate for at least 2 hours and up to overnight. This tenderizes and seasons the meat.

Prepare dredge

In a wide, shallow dish combine 2 cups flour, 1/4 cup cornstarch, 1/2 tsp baking powder, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne, 1 tsp kosher salt and 1/2 tsp black pepper. Whisk until evenly mixed.

Prepare wet wash

In a separate bowl whisk together 1 egg and 1/4 cup milk (or water) until combined.

Remove chicken from the buttermilk (reserve buttermilk mixture if you want to double-dip). Let excess drip off then dredge each piece in the seasoned flour, shake off excess, dip in the egg wash, then press back into the flour to form a thick coating. For an extra-crispy crust, repeat the egg wash and flour one more time. Place breaded pieces on a wire rack and rest 10–15 minutes to help the crust adhere.

In a heavy 10–12 inch skillet (cast-iron preferred) add enough neutral oil to come about 1/2" up the sides — roughly 1 to 1 1/4 cups depending on pan size. Heat over medium-high to reach 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour into the oil: it should sizzle immediately and float.

Working in batches so you don't crowd the pan, carefully lower breaded chicken pieces into the hot oil. Fry until deep golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C), about 4–6 minutes per side depending on thickness. Turn once halfway through for even color. Adjust heat as needed to maintain 325–350°F; if oil gets too hot lower the burner so crust doesn't burn before chicken cooks through.

When cooked, transfer chicken to a wire rack set over a baking sheet (not paper towels) to keep crust crisp. Tent loosely with foil and let rest 5 minutes.

In a small skillet, melt 2 tbs butter over low heat and spoon over the fried chicken for a glossy finish, or brush lightly. Sprinkle with 1/2 tsp flaky sea salt to taste and serve immediately with lemon wedges if using.