Fried Chicken Recipe

Trim and brine in buttermilk

Pat the chicken pieces dry with paper towels, trimming excess skin if desired. In a large bowl, whisk together buttermilk, hot sauce, kosher salt and black pepper. Submerge the chicken in the buttermilk mixture, cover, and refrigerate for at least 4 hours or preferably overnight. This tenderizes and flavors the meat.

Prepare the dry mix

In a wide, shallow dish or rimmed baking sheet, combine the all-purpose flour and cornstarch. Add smoked paprika, garlic powder, onion powder, cayenne, dried oregano, kosher salt and black pepper. Whisk thoroughly so spices are evenly distributed.

Remove chicken pieces from the refrigerator. Let any excess buttermilk drip off (do not pat completely dry). Dredge each piece thoroughly in the seasoned flour mixture, pressing the flour into the skin and nooks to build a good crust. Shake off excess and set coated pieces on a wire rack for 10–15 minutes to allow the coating to adhere (this helps form a crisp crust).

Heat oil and fry

Pour oil into a heavy, deep skillet (cast iron preferred) to a depth of about 1 to 1.5 inches (should measure roughly 1–1.5 cups depending on pan). Heat over medium-high until oil temperature reaches 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour — it should sizzle steadily without immediately burning.

Work in batches to avoid crowding. Carefully lower coated chicken pieces skin-side down into the oil. Maintain oil temperature between 325–350°F (163–175°C) by adjusting heat. Fry pieces for 12–15 minutes depending on piece size, turning once halfway through, until crust is deep golden brown and internal temperature reaches 165°F (74°C). Use a digital thermometer inserted into the thickest part without touching bone to confirm doneness.

Transfer fried chicken to a wire rack set above a baking sheet (not paper towels) and let rest 5 minutes. This keeps the crust crisp while juices redistribute.

Make hot honey

While the chicken rests or during the last batch frying, combine honey, apple cider vinegar, lemon juice, chile flakes (or other hot condiment), butter and kosher salt in a small saucepan. Warm over low heat, stirring, until butter melts and the mixture is glossy and slightly thinned, about 2–3 minutes. Do not boil; just warm enough for flavors to meld. Taste and adjust heat or acidity: add more chile flakes for heat or a touch more vinegar for brightness.

Keep warm until ready to serve. If you prefer a thinner sauce, whisk in 1–2 teaspoons hot water.

Place rested fried chicken on a serving platter. Lightly brush or drizzle each piece with hot honey (about 1 to 2 teaspoons per piece, more if desired). Sprinkle finishing salt and chopped parsley over the chicken and serve with lemon wedges on the side for squeezing.

Serve immediately so the contrast of hot, crispy chicken and warm honey is at its best. Leftover chicken can be stored in an airtight container and reheated in a 375°F oven until crisp, then re-drizzled with hot honey.