Southern Fried Chicken Recipe

Prepare and brine

Pat chicken pieces dry with paper towels. In a large bowl, whisk together buttermilk, 2 tbs hot sauce, 2 tsp salt, and 1 tsp black pepper until combined. Submerge chicken in the buttermilk mixture, cover, and refrigerate for at least 4 hours or preferably overnight (8–12 hours) to tenderize and flavor the meat.

While chicken marinates (you can do this the same day), make quick house pickles. In a small saucepan, combine 1 cup white vinegar, 1 cup water, 1 tbsp sugar, 1 tsp salt, 1 tsp mustard seeds, and 1 tsp peppercorns. Bring to a simmer to dissolve sugar and bloom spices, then remove from heat. Place 2 cups thinly sliced pickles or cucumber in a heatproof jar or bowl and pour the hot brine over them. Let cool to room temperature, then refrigerate at least 30 minutes. Pickles keep for up to 2 weeks.

About 30 minutes before frying, combine 3 cups flour, 1 tbsp cornstarch, 2 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp cayenne pepper, 1 tsp dried thyme, 2 tsp salt, and 1 tsp black pepper in a large shallow dish or rimmed baking sheet. Whisk to evenly distribute spices. Set up a dredging station: one tray for the flour mix and a tray for the marinated chicken (allow excess buttermilk to drip off).

Working one piece at a time, shake off excess buttermilk, dredge the chicken in the flour mixture pressing firmly so the coating adheres. For extra-crispy double coating (optional): after first dredge, dip briefly back into a small bowl of the reserved buttermilk (or a beaten egg if preferred) then dredge again in the flour mixture. Place coated pieces on a wire rack and let rest 10–15 minutes to set the crust.

Pour about 4–6 cups neutral oil into a heavy Dutch oven or deep skillet so it is about 2–3 inches deep. Attach a thermometer and heat oil to 325°F (163°C) for the first fry. Line a tray with paper towels or a wire rack near the stove to drain finished chicken.

Fry in batches to avoid overcrowding: gently lower chicken pieces into the oil, skin side down, and maintain oil temperature. For bone-in thighs and drumsticks, fry at 325°F for about 12–14 minutes to cook through, then carefully increase oil temperature to 350°F (177°C) and fry an additional 3–4 minutes per piece to crisp the exterior. Total fry time should reach an internal temperature of 165°F (74°C). Adjust times for size: larger pieces may need longer. Use a thermometer inserted into thickest part without touching bone.

Remove chicken to a wire rack set over a baking sheet and let rest 5–10 minutes before serving so juices redistribute and coating firms up. Keep fried batches warm in a 200°F (95°C) oven if needed while finishing remaining pieces.

While chicken fries, make the spicy mayo. In a small bowl, whisk together 1 cup mayonnaise, 2 tsp hot sauce, 1 tsp sriracha, 1 tsp lemon juice, 1 tsp garlic powder, and 1 tsp salt until smooth. Taste and adjust heat or acidity. Transfer to a squeeze bottle or small serving bowl and refrigerate until ready to serve.

Toss 6 cups mixed salad greens with 2 tbsp olive oil, 1 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper just before plating. Place greens on serving platter as a bed for the chicken to keep them crisp.

Arrange a bed of dressed mixed greens on a BBQ platter. Place 2–3 pieces of hot fried chicken per person on top. Add a spoonful or drizzle of spicy mayo over the chicken or serve on the side. Scatter house pickles on the platter or place in a small bowl. Serve immediately while chicken is hot and crispy.