Fried Chicken Recipe

Make brine

In a large pot or bowl, combine 6 cups water, 2 tablespoons kosher salt, 2 tablespoons sugar, peppercorns, and bay leaf. Stir until salt and sugar dissolve.

Submerge the chicken pieces in the brine, cover, and refrigerate for 1 to 4 hours. After brining, remove chicken and pat dry thoroughly with paper towels. If you skip brine, proceed to marinating step.

Marinate in buttermilk

Place the dried chicken pieces in a large bowl or resealable bag. Whisk buttermilk with 1 tablespoon hot sauce (if using), 1 tsp garlic powder and 1 tsp onion powder. Pour over chicken, ensuring all pieces are coated. Cover and refrigerate at least 4 hours or preferably overnight. The buttermilk tenderizes and helps the coating adhere.

When ready to fry, remove chicken from refrigerator and let sit at room temperature 20 to 30 minutes (this helps even cooking). Set up your dredge station while chicken sits.

Prepare dredge

In a large shallow bowl or rimmed baking sheet, whisk together 3 cups all-purpose flour, 1/2 cup cornstarch, 2 tsp kosher salt, 1 tsp black pepper, 2 tsp paprika, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cayenne (if using), and 1 tsp baking powder. Mix until uniform.

Coat the chicken

Remove one piece of chicken from the buttermilk, allowing excess to drip back into the bowl. Dredge thoroughly in the flour mixture, pressing the coating onto the surface to build a thick crust. For an extra-crisp double coating: after first dredge, briefly return the piece to the buttermilk (5–10 seconds) and then dredge again in the flour mix. Place coated pieces on a wire rack set over a sheet pan and let rest 10–15 minutes to help the coating adhere.

Heat oil

Pour 1.5 cups of neutral oil into a heavy, deep skillet or Dutch oven to a depth of about 1 to 1.5 inches. Heat over medium-high until the oil reaches 325°F to 350°F (165–175°C). If you don't have a thermometer, heat until a small pinch of flour sizzles gently on contact but does not burn immediately.

Fry chicken

Working in batches to avoid crowding, gently lower chicken pieces skin-side down into the oil. Maintain oil temperature between 300°F–350°F (150–175°C): reduce heat if it spikes. Fry bone-in pieces 12–18 minutes depending on size (smaller drumsticks 12–14, larger thighs/breasts 15–18), turning once halfway through to brown evenly. Internal temperature should reach 165°F (74°C) at the thickest part when checked with an instant-read thermometer; for dark meat you can cook to 175°F (79°C) for tender, fully rendered fat.

Transfer fried chicken to a wire rack set over a baking sheet and sprinkle lightly with 1 teaspoon salt while still hot. Let rest 5–10 minutes before serving to allow juices to redistribute and crust to set.

Garnish with fresh thyme or rosemary if desired and serve hot.