Fried Chicken Recipe

Brine/Marinate

Pat chicken pieces dry with paper towels. In a large bowl, whisk together buttermilk, eggs and hot sauce. Submerge the chicken in the buttermilk mixture, cover and refrigerate for at least 4 hours or overnight. This tenderizes and flavors the meat.

Prepare coating

In a large shallow dish combine flour, cornstarch, kosher salt, black pepper, paprika, garlic powder, onion powder, cayenne pepper and baking powder. Whisk thoroughly so spices are evenly distributed.

Dredge chicken

Remove a piece of chicken from the buttermilk, letting excess drip back into bowl. Press the piece firmly into the flour mixture to fully coat, then set on a wire rack. For extra-crispy crust: dip the coated piece briefly back into the remaining buttermilk and re-coat in the flour mixture (double-dredge). Repeat with remaining pieces. Let coated chicken rest on the rack for 15–20 minutes to help the coating adhere.

Heat oil

Pour vegetable oil into a heavy-duty deep skillet or Dutch oven to a depth of about 1 to 1 1/2 inches (about 1–1.5 cups). Heat over medium-high until the oil reaches 325–350°F (160–175°C). If you don't have a thermometer, test by dropping a pinch of flour into the oil — it should sizzle steadily without smoking.

Fry chicken

Working in batches (do not crowd the pan), gently lower chicken pieces into the hot oil, skin-side down if present. Fry at 325–350°F for about 12–15 minutes for dark meat pieces, turning once halfway through, until crust is golden brown and an instant-read thermometer inserted into thickest part reads 165°F (74°C). Adjust heat as needed to maintain temperature. Transfer cooked pieces to a wire rack set over a baking sheet to drain and rest for 5–10 minutes.

Prep potatoes

Peel (optional) and cut potatoes into 1/3–1/2-inch thick fries. Place cut fries in a bowl of cold water and soak for at least 30 minutes (up to 2 hours) to remove surface starch; this helps them crisp.

Dry and season

Drain the potatoes and pat completely dry with clean kitchen towels or paper towels. Toss with 2 tablespoons vegetable oil and 1 teaspoon salt so they are lightly coated.

Cook fries

There are two quick options: 1) Oven method: Preheat oven to 425°F (220°C). Spread fries in a single layer on a baking sheet lined with parchment or lightly oiled. Bake 18–25 minutes, flipping once, until golden and crisp. 2) Frying method: Heat 1/2–1 inch oil in a heavy skillet to 350–375°F (175–190°C). Fry fries in batches for 3–5 minutes until golden and crisp. Drain on paper towels or a wire rack.

Finish

While still hot, taste and add extra salt and freshly ground pepper to the fries to taste.

Arrange fried chicken and fries on a platter. Serve immediately with lemon wedges if using and any sauces you like (ketchup, hot sauce, or ranch). Adjust seasoning to taste — sprinkle additional salt and freshly ground black pepper over chicken if desired.