Fried Chicken Recipe

Prepare brine

In a large mixing bowl or container combine 3 cups buttermilk, 2 tbsp kosher salt, 1 tbsp sugar, minced garlic, 1 tbsp hot sauce (if using), and 1 tsp freshly ground black pepper. Whisk to dissolve salt and sugar.

Brine chicken

Place the 8 chicken pieces in the brine, ensuring they are fully submerged (use a plate to weigh them down if needed). Cover and refrigerate for at least 4 hours and up to 24 hours. Longer brine yields more flavor and tenderness.

Mix dry breading

Whisk together 1.5 cups fine yellow cornmeal, 1 cup all-purpose flour, 2 tsp paprika, 3/4 tsp cayenne, 1 tsp onion powder, 1 tsp garlic powder, 1/2 tsp dried oregano, 1/2 tsp dried thyme, 1 tsp cajun seasoning, 1.5 tsp kosher salt, 1 tsp black pepper, and 1/2 tsp baking powder in a wide, shallow bowl or tray until evenly combined.

Set up dredging station

Remove chicken from refrigerator. Prepare an egg wash by whisking 2 large eggs with 1/2 cup whole milk in a shallow bowl. Have the cornmeal cajun breading in a separate wide tray. Pat each chicken piece lightly with paper towel to remove excess buttermilk (but keep them moist).

Dredge chicken

Working one piece at a time: Dip the chicken into the egg wash, allowing excess to drip off, then press firmly into the cornmeal mixture, coating completely. For a thicker crust, double-dip: return to the egg wash briefly and coat again with the cornmeal mixture, pressing to adhere. Place dredged pieces on a wire rack and let rest 10–15 minutes to help coating set.

Heat oil

Pour about 1"–1.5" of neutral frying oil into a large heavy skillet or Dutch oven (use the 1 liter as approximate amount; adjust to pan size). Heat over medium-high until oil reaches 325–350°F (160–175°C). If you don't have a thermometer, test by dropping a pinch of breading — it should sizzle and rise slowly without burning immediately.

Fry chicken

Working in batches to avoid overcrowding, gently lower chicken pieces into the hot oil, skin-side down first if applicable. Maintain oil temperature between 300–350°F (150–175°C) by adjusting heat. Fry bone-in pieces about 12–18 minutes per piece depending on size: dark meat (thighs/drums) closer to 15–18 minutes, breasts 12–15 minutes. Turn pieces once halfway through for even browning. The chicken is done when internal temperature reaches 165°F (74°C) at the thickest point near bone and crust is deep golden brown. If crust browns too quickly, reduce heat and cover loosely with a splatter screen.

Drain and rest

Transfer cooked pieces to a wire rack set over a baking sheet (not paper towels — rack keeps crust crisp). Sprinkle lightly with finishing salt while still hot. Let rest 5–10 minutes before serving so juices redistribute and crust firms.

Serve the fried chicken warm with lemon wedges alongside. Leftovers can be held in a low oven (200°F / 95°C) on a rack for up to 30 minutes to keep warm and crisp. For storage, cool completely and refrigerate in an airtight container up to 3 days; re-crisp in a 375°F (190°C) oven for 10–15 minutes.