513 Hot Fried Chicken Recipe

In a large bowl whisk together 3 cups buttermilk, 1½ tablespoons fine sea salt, 1 tablespoon sugar, 1 teaspoon Worcestershire sauce, 1 teaspoon hot sauce, 1 teaspoon garlic powder and 1 teaspoon onion powder until salt and sugar dissolve.

Place the chicken pieces in a large resealable bag or a container and pour the buttermilk mixture over the chicken, making sure pieces are fully submerged. Seal and refrigerate for at least 4 hours and up to 16 hours. (Longer marinade yields more tender, flavored meat.)

Remove the chicken from the refrigerator 30–45 minutes before frying to take the chill off so it browns evenly.

Pat each piece dry lightly with paper towels to remove excess marinade (do not completely dry; some buttermilk should remain to help the dredge adhere). Season the exterior lightly with 1 tablespoon kosher salt and 1 teaspoon freshly ground black pepper, distributing evenly across pieces.

In a large shallow bowl or baking dish combine 3 cups all-purpose flour and ½ cup cornstarch. Add 2 tsp paprika, 1 tsp smoked paprika, 2 tsp garlic powder, 1 tsp onion powder, 1 tsp dried oregano, ½ tsp cayenne, ½ tsp white pepper, 2 tsp salt and 1 tsp freshly ground black pepper. Whisk thoroughly to create an even seasoned flour.

Set up a dredging station: one shallow bowl with the seasoned flour, one bowl with 1 cup buttermilk mixed with 1 tsp hot sauce (stir to combine), and a wire rack or tray for rested coated pieces.

Working with 2–3 pieces at a time, dip each piece of chicken into the buttermilk dredge to coat, letting excess drip back into the bowl, then press and roll the piece into the seasoned flour until well coated. For extra-crisp, double-dredge: after the first flour coat, return to the buttermilk briefly then re-coat in flour, pressing the flour firmly into the skin and crevices.

Place coated pieces on a wire rack set over a sheet pan and let rest for 15–20 minutes. This resting time helps the crust set and reduces falling-off flour during frying.

Pour enough oil into a large heavy skillet or Dutch oven to reach about 1½ inches up the side (approx. 2 cups for a 10–12-in skillet); heat over medium-high heat. Use a thermometer and bring the oil to 325°F (163°C) for the initial frying stage.

Carefully lower 3–4 pieces into the oil, skin-side down, without crowding. Maintain temperature — it will drop when chicken is added. Fry at 325°F for 8–10 minutes to cook through, gently turning halfway so pieces brown evenly. Adjust heat to keep oil between 300–325°F during this stage.

Transfer partially fried pieces to a wire rack and let rest about 5 minutes. Increase oil temperature to 350–360°F (177–182°C) for final browning and crisping.

Return the chicken to the hot oil and fry, 2–4 minutes per side, until crust is deep golden brown and an instant-read thermometer inserted into thickest part reads 165°F (74°C). Total internal temperature should reach 175°F (79°C) in dark meat for tender finished texture. Work in batches to avoid crowding and temperature loss.

Use tongs to remove chicken to a clean wire rack set over a sheet pan to drain. Immediately, if using, brush each piece lightly with melted butter and sprinkle a pinch of finishing salt while still hot.

Let the chicken rest 5 minutes on the rack, then transfer to a platter. Serve hot with lemon wedges on the side for squeezing over the chicken and optional hot sauce.