Fried Chicken Recipe

Make brine

In a large pot, combine 6 cups water, kosher salt, sugar, peppercorns, smashed garlic, and bay leaves. Heat just until salt and sugar dissolve, stirring. Remove from heat and add 2 cups of ice to cool the brine quickly.

Brine chicken

Place the chicken pieces in a large container or zip-top bag and pour cooled brine over them so they are submerged. Refrigerate for 2 to 4 hours (no more than 6 hours) to season and tenderize. After brining, remove chicken and pat thoroughly dry with paper towels.

Marinate in buttermilk

Whisk together buttermilk and hot sauce in a bowl. Submerge the dry chicken pieces in the buttermilk mixture, cover, and refrigerate for at least 1 hour and up to overnight. This step both flavors and helps the coating adhere.

Prepare chicken for dredging

Remove chicken from buttermilk, allowing excess to drip off. Reserve buttermilk if planning a double-dip (optional). Pat pieces lightly so a thin wet layer remains to help the flour stick.

Mix dry ingredients

In a wide shallow bowl or dish, whisk together flour, cornstarch, salt, pepper, paprika, garlic powder, onion powder, cayenne, and dried thyme until uniform.

Dredge chicken

Working in batches, press each wet chicken piece into the flour mixture, coating thoroughly. Shake off excess, then (optional) dip back into reserved buttermilk and re-coat in flour for an extra-crispy double crust. Place coated pieces on a wire rack and let rest 10–15 minutes to set the coating.

Heat oil

Pour oil into a deep heavy pot or Dutch oven to a depth of about 3 inches (roughly 1.2–1.5 liters depending on vessel). Heat over medium-high until oil reaches 325°F (163°C) for initial cooking. Use a thermometer for accuracy.

Fry first stage

Fry chicken in batches without crowding so oil temperature doesn't drop too much. Cook larger pieces (breasts, thighs) 10–12 minutes and smaller pieces (drumsticks, wings) 8–10 minutes, turning occasionally, until coating is golden and internal temperature reaches about 150°F (66°C). If the coating browns too quickly, reduce heat slightly.

Rest and raise temperature

Remove chicken to a wire rack set over a baking sheet. Increase oil temperature to 350–360°F (177–182°C) while you finish remaining batches.

Fry second stage

Return chicken in batches to the hotter oil for 2–4 minutes to crisp the crust and finish cooking to an internal temperature of 165°F (74°C). This two-stage frying produces juicy interior and extra-crispy exterior.

Drain and rest

Transfer finished pieces back to the wire rack. Lightly brush or spray with a teaspoon of neutral oil if any pieces appear dry. Let the chicken rest 5 minutes before serving so juices redistribute and coating firms.

Serve hot fried chicken with lemon wedges and pickles on the side. Offer hot sauce, honey, or gravy if desired. Best enjoyed immediately.