Fried Chicken Recipe

Prepare and brine

Trim any excess skin if needed and pat chicken pieces dry with paper towels. In a large bowl or zip-top bag, whisk together buttermilk, 3 tbs hot sauce, 2 tsp kosher salt, and 1 tsp black pepper. Submerge the chicken in the marinade, cover or seal, and refrigerate for at least 4 hours or up to 24 hours (longer gives more tender, flavorful chicken).

Mix dry ingredients

About 30 minutes before frying, in a large shallow dish or rimmed baking sheet combine 2 cups flour, 1/2 cup cornstarch, 2 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cayenne, 1 tsp baking powder, 1 tsp kosher salt, and 1 tsp black pepper. Whisk thoroughly so the mix is uniform.

Dredge the chicken

Remove one piece of chicken from the buttermilk, letting excess drip back into the bowl. Press the chicken firmly into the flour mixture, turning to coat completely, then shake off excess. For an extra-crispy double-coat (optional), dip the coated piece quickly back into the buttermilk and then into the flour again, pressing to adhere. Place coated pieces on a wire rack set over a sheet pan while you heat the oil.

Heat oil

Pour neutral oil into a heavy-bottomed pot or Dutch oven to a depth of about 1.5 inches (roughly 1–2 cups depending on vessel). Attach a thermometer and heat oil over medium-high until it reaches 350°F (175°C). Maintain temperature between 325–350°F during frying.

Fry chicken

Working in batches (do not overcrowd), gently lower chicken pieces into the hot oil skin-side down. Fry until golden brown and an internal temperature of 165°F (74°C) is reached at the thickest part, about 12–15 minutes per piece depending on size. Turn once halfway through for even browning. Transfer fried pieces to a wire rack set over a sheet pan to drain and rest for 5 minutes.

Make maple-hot glaze

While the last batch fries, melt 2 tbs unsalted butter in a small saucepan over low heat. Stir in 3 tbs maple syrup and 2 tbs hot sauce. Warm gently, whisking until combined and slightly thickened, then remove from heat. Taste and adjust: add more hot sauce for heat or more maple for sweetness.

Glaze the chicken

Brush or toss the rested fried chicken with the maple-hot glaze so pieces get a shiny, lightly sauced exterior. Alternatively, serve the glaze on the side for dipping.

Plate

Arrange lettuce leaves on plates. Place glazed fried chicken pieces on top of the lettuce. Scatter 2 pickle slices per piece (about 12 slices total across 6 pieces). Sprinkle 1/2 tsp salt and 1/4 tsp black pepper over the lettuce and pickles to finish.

Serve

Serve immediately while hot and crisp, with extra hot sauce and maple syrup available if desired.