Fried Chicken Recipe

1. Prep breasts

If the chicken breasts are thick, butterfly them or slice them horizontally to make two thinner cutlets of even thickness (about 1/2 inch). Pat the pieces dry with paper towel.

2. In a mixing bowl, whisk together buttermilk, garlic powder, onion powder, hot sauce (if using), 1 tsp salt, and 1/2 tsp black pepper. Submerge the chicken pieces in the marinade, cover, and refrigerate for at least 1 hour, ideally 3–8 hours. (If short on time, marinate 30 minutes.)

3. About 20–30 minutes before frying, remove the chicken from the fridge to come closer to room temperature for more even cooking.

4. In a wide, shallow dish, combine 1 1/4 cups all-purpose flour, 1/4 cup cornstarch, 1 tablespoon paprika, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/4 teaspoon cayenne (if using). Whisk to aerate and evenly distribute spices.

5. Set up a dredging station: the marinated chicken (allow excess buttermilk to drip off), the flour mixture. For a thicker crust, dredge once, press flour into the surface, then dip back briefly into any remaining buttermilk and dredge again in the flour mixture.

6. After dredging, place the breaded pieces on a wire rack set over a sheet tray and let rest 10–15 minutes. This helps the crust adhere and reduces flour falling off into the oil.

7. Pour 2 to 3 cups vegetable oil into a heavy skillet (cast iron preferred) to reach about 1/2 to 3/4 inch depth, or use a Dutch oven for deeper frying with more oil. Heat oil over medium heat until it reaches 350°F (175°C). If you don't have a thermometer, heat until a pinch of flour sizzles and browns slowly.

8. Carefully add the breaded chicken to the hot oil, do not overcrowd the pan — fry in batches if needed. For cutlets about 1/2 inch thick, fry 3–4 minutes per side until golden brown. Use a thermometer to check the internal temperature: remove when chicken reaches 165°F (74°C). Thicker pieces may need 5–7 minutes per side; lower heat slightly to avoid over-browning while reaching temperature.

9. Transfer cooked chicken to a wire rack set over a sheet tray or paper towels to drain. Let rest 5 minutes. Optionally drizzle with 1 tsp neutral oil to help sheen and prevent dryness.

10. Season lightly with a pinch of salt immediately after frying, if desired. Serve hot.