Fried Chicken Recipe

Make brine

In a large pot or container, combine 8 cups cold water with 1 cup kosher salt and 1 tablespoon sugar. Add 1 teaspoon whole black peppercorns, 2 bay leaves and 4 sprigs fresh thyme (if using). Stir until salt dissolves.

Brine chicken

Submerge the 8 chicken pieces in the brine, cover, and refrigerate for 2 to 4 hours. Do not exceed 6 hours for pieces this size or the meat can become overly salty and mushy. After brining, remove chicken and pat very dry with paper towels.

Marinate

Combine 3 cups buttermilk, 1 tablespoon hot sauce, 1 teaspoon garlic powder and 1 teaspoon onion powder in a bowl. Place the patted-dry, brined chicken pieces into the marinade, coating thoroughly. Cover and refrigerate for at least 4 hours or overnight for best flavor and tenderness.

Before dredging, remove the chicken from the buttermilk and let excess drip off. Reserve the buttermilk mixture if you plan to double-dip for an extra-thick crust.

Prepare dredge

In a shallow dish or rimmed baking sheet, whisk together 4 cups all-purpose flour and 1 cup cornstarch. Add 2 teaspoons paprika, 1 teaspoon smoked paprika (if using), 2 teaspoons garlic powder, 1 teaspoon onion powder, 1 teaspoon dried thyme, 2 teaspoons salt, 1 teaspoon freshly ground black pepper and 1 teaspoon cayenne (optional). Mix thoroughly so spices are evenly distributed.

Dredge chicken

Working one piece at a time, coat a piece of marinated chicken in the flour mixture, pressing the flour onto the surface so it adheres. For an extra-crispy double coating: after first dredge, return the piece to the reserved buttermilk briefly (5–10 seconds), then dredge again in the flour mix. Place coated pieces on a wire rack set over a sheet pan and let rest 15–20 minutes — this helps the coating set and reduces breakage in the oil.

Heat oil

Pour about 2 cups neutral oil into a large, heavy-bottomed skillet or Dutch oven to a depth of roughly 1 to 1 1/2 inches (enough to come halfway up the chicken pieces). Heat oil over medium heat until it reaches 325–335°F (160–168°C). If you don’t have a thermometer, test with a small pinch of flour — it should sizzle steadily but not burn.

Fry chicken

Fry chicken in batches to avoid overcrowding (3–4 pieces depending on pan). Place chicken skin-side down first and cook, maintaining oil temperature between 300–330°F (149–166°C). Fry for about 12–15 minutes per side for larger pieces (total 24–30 minutes) or until an instant-read thermometer inserted into the thickest part away from bone registers 165–170°F (74–77°C). Flip carefully halfway through so both sides brown evenly. Adjust heat as needed to keep oil from getting too hot (burnt exterior) or too cool (greasy coating).

Drain and finish

Remove chicken to a wire rack set over a sheet pan to drain and rest for 5 minutes. Optionally, melt 2 tablespoons butter and brush lightly over hot pieces for sheen and flavor, then sprinkle with chopped parsley. Serve with lemon wedges.

Let the oil cool before straining and storing or disposing safely.