Fried Chicken Recipe

Prepare chicken

Pat the 1 lb of chicken pieces dry with paper towels. This removes surface moisture so the coating adheres and fries crisp.

Season

Evenly sprinkle 1 tsp kosher salt, 1 tsp black pepper and 1 tsp garlic powder over the chicken pieces. Rub gently so seasoning adheres. Let sit at room temperature 15-20 minutes (or refrigerate up to 1 hour) to allow flavors to penetrate and to take chill off chicken for even frying.

Mix dry dredge

In a shallow dish or rimmed baking sheet, whisk together 1 cup flour, 1/2 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp garlic powder and 1/4 tsp paprika (if using) until evenly combined.

Coat chicken

Working one piece at a time, shake off any excess moisture from the chicken, then press each piece into the flour mixture, coating all sides. Shake off excess flour and place the coated pieces on a wire rack set over a sheet pan. Let rest 10 minutes to help the coating adhere.

Heat oil

Pour about 4 cups neutral oil into a deep heavy skillet, Dutch oven, or deep fryer. Heat oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour—if it sizzles steadily, oil is ready.

Fry chicken

Carefully add chicken pieces skin-side down, do not overcrowd (fry in batches if needed). Maintain oil temperature near 325–350°F (160–175°C). Fry wings and smaller pieces about 8–10 minutes, larger breasts and thighs 12–15 minutes, turning once halfway to brown evenly. Internal temperature should reach 165°F (74°C) at the thickest part (use an instant-read thermometer). Total frying time will depend on piece size; adjust as needed.

Drain and rest

Using tongs, transfer cooked pieces to a wire rack set over a sheet pan or to paper towels to drain. Let rest 5 minutes to finish cooking and to crisp the coating.

Finish and serve

Taste one piece and adjust with a small sprinkle of salt if desired. Serve hot.