Fried Chicken Recipe

Prepare and salt buttermilk soak

Pat the chicken pieces dry with paper towels. In a large bowl or resealable container, combine buttermilk, 2 tbs kosher salt, and 1 tsp black pepper. Submerge the chicken in the buttermilk mixture, cover, and refrigerate for at least 4 hours and up to 24 hours. This tenderizes and flavors the meat.

Mix dry coating

In a large shallow dish or rimmed baking sheet, whisk together the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, dried oregano, cayenne, 1 tsp freshly ground black pepper, and 1.5 tbs kosher salt until evenly combined.

Set up dredging station

Place the seasoned flour in one shallow dish. In a separate medium bowl, beat the 2 eggs with 1/2 cup milk to make the batter (optional). Reserve a clean tray or rack for coated pieces.

Dredge method

Remove one piece of chicken from the buttermilk, allowing excess to drip off. If using the batter: dip the chicken quickly into the egg-milk mixture, then press into the seasoned flour, coating thoroughly and pressing the flour into crevices. If not using batter: directly press the buttermilk-soaked chicken into the seasoned flour until well coated. Place coated pieces on a wire rack and let rest 10–20 minutes; this helps the coating adhere.

Heat oil

Pour about 1 to 1.5 inches of oil into a large heavy skillet or Dutch oven (about 1.5 cups for a 10-inch pan) and 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 and not burn immediately.

Fry in batches

Working in batches (do not overcrowd), gently lower chicken pieces into the oil, skin-side down first. Maintain oil temperature between 300–350°F (150–175°C) by lowering heat if needed. Fry thighs and drumsticks about 12–15 minutes, and larger bone-in breasts 15–18 minutes, turning occasionally so they brown evenly. Internal temperature should reach 165°F (74°C) in the thickest part; for better texture cook to about 175°F (80°C) for dark meat.

Drain and rest

Remove cooked pieces and transfer to a wire rack set over a rimmed baking sheet to drain. Finish each batch with a light sprinkle of the optional 1 tsp neutral oil to keep crust shiny if desired. Let rest 5–10 minutes before serving (this allows juices to redistribute and crust to crisp).

Serve the fried chicken hot or warm. Offer sides like coleslaw, mashed potatoes, biscuits, or pickles. Leftover fried chicken can be cooled completely and refrigerated in an airtight container for up to 3 days.