Golden Fried Chicken Recipe

Make and chill brine

In a large bowl or container, stir 4 cups water with 2 tbs kosher salt and 1 tbs granulated sugar until dissolved. Add smashed garlic cloves, peppercorns, and thyme sprigs. Submerge the chicken pieces in the brine, cover, and refrigerate for 1 hour. After 1 hour, remove chicken from brine, discard brine, and transfer chicken to a plate. Add 1 cup ice to the plate to cool the surface briefly if chicken is still warm; pat pieces dry with paper towels. (Alternatively, skip brine step if short on time and proceed to marinade.)

Marinate chicken

Place the patted-dry chicken pieces into a large bowl or zip-top bag. Whisk together 3 cups buttermilk, 1 tsp hot sauce (optional), 1 tsp garlic powder, 1 tsp onion powder, 1 tsp kosher salt, and 1/2 tsp black pepper. Pour marinade over chicken until fully coated. Refrigerate at least 4 hours, preferably overnight (up to 24 hours) to tenderize and season the meat.

Prepare dredge

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

Set up coating station

In a separate shallow bowl, beat 2 eggs with 1/2 cup whole milk to make an egg wash. Remove chicken from buttermilk marinade one piece at a time, allowing excess to drip back into the bowl. First dredge each piece in the seasoned flour mixture, pressing firmly so the flour adheres. Dip the floured piece into the egg wash, then return to the flour mixture for a second coating, pressing to form a craggy crust. Place breaded pieces on a wire rack set over a baking sheet; let rest 10–15 minutes to help the coating set.

Heat oil

Pour about 6 cups neutral oil into a large heavy-bottomed Dutch oven or deep skillet, filling to a depth of about 2–3 inches. Attach a thermometer and heat the oil over medium heat until it reaches 325°F (163°C). If you don't have a thermometer, heat until oil shimmers and a small pinch of flour sizzles upon contact.

Fry chicken (initial low-temp cook)

Working in batches (do not overcrowd), gently lower 3–4 pieces into the oil. Maintain oil temperature around 300–325°F (149–163°C). Fry for 10–12 minutes until the outer crust is set and internal temperature reaches about 150–155°F (65–68°C) — this partial cook ensures even doneness without burning the crust. Turn pieces once halfway through for even browning.

Rest between stages

Remove pieces to a wire rack set over a baking sheet and let rest for 5–8 minutes while you bring oil temperature up for final crisping.

Crisp at higher temperature

Increase heat and bring oil to 350–360°F (177–182°C). Return the partially cooked chicken in batches and fry for an additional 4–6 minutes until the crust is deep golden and the internal temperature reaches 165°F (74°C). Turn once so all sides brown evenly. Total cook time per piece will be roughly 15–20 minutes depending on size.

Drain

Transfer finished pieces to a wire rack to drain for 3–5 minutes. Sprinkle lightly with 1/2 tsp finishing salt while still hot, if desired. Serve with lemon wedges.

Serve the chicken hot with lemon wedges. Let pieces rest 3–5 minutes after frying. For best texture, keep on a rack in a 200°F (93°C) oven if holding for a short period to maintain crispness.