Never Ever Fried Chicken Recipe

In a large bowl or container, dissolve 3 tablespoons kosher salt and 2 tablespoons granulated sugar into 6 cups cold water, stirring until fully dissolved.

Add smashed garlic cloves, 1 teaspoon black peppercorns, and 1 bay leaf to the brine. Submerge the chicken pieces in the brine, cover, and refrigerate for 2 to 4 hours (no longer than 6 hours for skin-on pieces).

After brining, remove chicken, rinse briefly under cold water, and pat dry thoroughly with paper towels. Discard brine.

Place the dried chicken pieces in a large bowl. Combine 2 cups buttermilk, 1 tablespoon hot sauce (if using), 1 teaspoon smoked paprika, 1 teaspoon garlic powder, and 1 teaspoon onion powder in a separate bowl or measuring cup. Whisk to combine.

Pour the buttermilk mixture over the chicken, ensuring pieces are well coated. Cover and refrigerate for at least 2 hours or up to overnight. This further tenderizes the meat and helps the coating adhere.

Preheat the oven to 425°F (220°C). Position an oven rack in the middle. Line a rimmed baking sheet with foil and set a wire rack on top. Lightly oil the rack so the crust won’t stick.

In a shallow wide bowl or rimmed plate, whisk together 2 cups all-purpose flour, 1 tablespoon cornstarch, 1 teaspoon baking powder, 2 teaspoons kosher salt, 1 teaspoon freshly ground black pepper, 1 teaspoon smoked paprika, and 1 teaspoon cayenne pepper until evenly distributed.

Remove chicken from the buttermilk marinade, letting excess drip off. Working one piece at a time, dredge each piece thoroughly in the flour mixture, pressing firmly so a good layer adheres. Shake off any excess and place the coated pieces on the prepared wire rack. Repeat until all pieces are coated.

Initial Bake

Combine 4 tablespoons melted unsalted butter and 2 tablespoons neutral oil in a small bowl. Using a pastry brush, lightly brush the top and sides of each coated chicken piece with the butter-oil mixture—this promotes browning and crisping without frying.

Place the baking sheet in the preheated oven and bake for 25 minutes.

Carefully remove the tray. Using tongs, flip each piece. Brush the newly exposed sides with more of the butter-oil mixture. Return to the oven and bake for an additional 15–20 minutes, or until the internal temperature reaches 165°F (74°C) for dark meat and the coating is deep golden and crisp. Total bake time will be about 40–45 minutes depending on piece size.

If any spots look pale, finish with 3–5 minutes under the broiler, watching constantly to prevent burning.

When chicken reaches 165°F, remove from oven and transfer to a clean platter. In a small bowl stir together 1 tablespoon fresh lemon juice and 2 tablespoons chopped fresh parsley into the remaining melted butter mixture (if needed, quickly melt a little more butter to reach 4 tablespoons).

Brush the lemon-parsley butter over each piece for shine and flavor. Let the chicken rest 5 minutes to set the crust.

Serve warm. Provide extra lemon wedges and hot sauce at the table if desired.