Hand-seasoned Fried Chicken Recipe

Trim and pat dry

Trim any excess skin or large fat deposits from the chicken pieces. Rinse briefly if desired and pat the pieces thoroughly dry with paper towels.

Salt-brine in buttermilk

In a large bowl, whisk together 2 cups buttermilk, 1 tablespoon Kosher salt, 1 teaspoon freshly ground black pepper, and 1 teaspoon hot sauce if using. Submerge the chicken pieces in the buttermilk mixture, cover, and refrigerate for at least 4 hours and up to 24 hours. This tenderizes the meat and seasons it through.

Remove the chicken from the refrigerator 20–30 minutes before frying to take the chill off; keep it covered at room temperature during that time.

Make the seasoned flour

While the chicken rests, combine 2 cups all-purpose flour and 1/4 cup cornstarch in a large shallow bowl or rimmed baking sheet. Add 2 teaspoons Kosher salt, 2 teaspoons freshly ground black pepper, 2 teaspoons garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika (optional), and 1/2 teaspoon baking powder. Whisk thoroughly to distribute the seasonings and aerate the mixture.

Dredge the chicken

Working one piece at a time, remove chicken from the buttermilk, allowing excess to drip back into the bowl. Shake off large globs, then press the chicken firmly into the seasoned flour so the coating adheres well. For an extra-crisp double coating, after the first dredge return the piece briefly to the buttermilk (or dip in a beaten egg if you prefer), then dredge again in the flour. Place dredged pieces on a wire rack set over a baking sheet and let rest 10–15 minutes to help the crust set.

Heat the oil

Use a heavy Dutch oven or a deep skillet with at least 3 inches of sides. Pour in about 1.5 cups oil (enough to come up approximately 1 to 1.5 inches in the pan). Clip a deep-fry thermometer to the side. Heat the oil over medium-high heat to 325–350°F (163–177°C). For bone-in pieces, aim for the oil to settle around 325–335°F once pieces are added to avoid over-browning before the center cooks through.

Fry in batches

Carefully add chicken pieces, skin-side down, without crowding the pan (3–4 pieces depending on pan size). Maintain temperature between 325–335°F; adjust heat as needed. Fry uncovered for about 12–16 minutes per batch for drumsticks and 14–18 minutes for thighs, turning once halfway so both sides brown evenly. Use an instant-read thermometer inserted into the thickest part without touching bone: internal temperature should read 165–170°F (74–77°C). If crust is browning too fast, reduce the heat slightly.

Drain and rest

Use tongs to transfer cooked pieces to a wire rack set over a baking sheet lined with paper towels to catch drips. Sprinkle lightly with the finishing fine salt and freshly ground black pepper while still hot. Let rest 5–10 minutes to allow juices to redistribute and crust to crisp further.

Taste one piece and adjust seasoning if needed. Serve warm with lemon wedges on the side. Leftovers can be kept in an airtight container in the refrigerator for up to 3 days; reheat in a 375°F (190°C) oven on a wire rack for 10–15 minutes to restore crispness.