House Crispy Chicken Recipe

Make brine

In a large bowl or container, dissolve 3 tbs kosher salt and 1 tbs granulated sugar in 6 cups cold water. Add smashed garlic cloves and peppercorns. Stir to combine.

Submerge the chicken thighs in the brine, cover, and refrigerate for 1 to 2 hours. Do not exceed 4 hours for boneless thighs to avoid overly salty texture.

Remove chicken from the brine and pat thoroughly dry with paper towels. Let sit 10–15 minutes at room temperature while you prepare the coating — moisture will prevent crisping, so dryness is important.

In a large shallow bowl or rimmed sheet pan, whisk together 2 cups all-purpose flour, 1 tbs cornstarch, 1/2 cup fine yellow cornmeal (if using), 1 tsp baking powder, 1 tsp smoked paprika, 1 tsp sweet paprika, 1 tsp onion powder, 1 tsp garlic powder, 1/2 tsp dried oregano, 1/2 tsp dried thyme, 1/4 tsp cayenne, 1 tsp freshly ground black pepper, and 1 tbs kosher salt until evenly combined.

Reserve about 3/4 cup of this dry mixture in a separate bowl for double-dusting (optional). This reserved flour will be used to recoat pieces after dipping in the wet batter to increase crunch and adherence.

In a medium bowl, whisk together 2 cups buttermilk, 2 large eggs, and 1 tsp hot sauce (if using) until smooth.

Set up a dredging station: one tray with the full dry mixture, one bowl with the wet batter, and the small bowl with reserved dry mixture.

One piece at a time: fully coat the dry chicken with the main dry mixture, pressing flour into the skin and crevices. Shake off excess.

Dip the floured piece into the wet batter, making sure it's fully coated. Allow excess to drip off for 5–8 seconds.

Return the piece to the reserved dry mixture and press again to adhere a final crust layer. Place finished pieces on a wire rack set over a sheet pan. Repeat with remaining chicken.

Let the breaded chicken rest on the rack for 15–20 minutes at room temperature. This helps the crust set and reduces coating loss during frying.

Pour oil into a deep heavy pot or Dutch oven to a depth of about 2½ inches (roughly 1 liter for a medium pot). Heat oil to 350°F (175°C). Use a thermometer to maintain temperature. If you don't have a thermometer, heat until a small piece of bread turns golden in about 40–60 seconds.

Fry the chicken in batches, 3–4 pieces at a time depending on pot size, so oil temperature stays steady. Lower pieces in gently using tongs. Maintain oil between 325–350°F (163–175°C) as pieces cook.

Fry for 8–12 minutes per batch for boneless skin-on thighs, turning once halfway, until crust is deep golden brown and internal temperature reaches at least 165°F (74°C). Thicker pieces may need up to 13 minutes. Adjust time for smaller or larger pieces.

Use tongs to transfer fried chicken to a wire rack set over a sheet pan; drain for 2–3 minutes. Sprinkle with fine flaky sea salt immediately while still hot.

Let chicken rest 3–5 minutes after initial drain for juices to settle. Serve warm with lemon wedges and optional pickle slices for brightness and acidity.

Leftovers can be kept in an airtight container in the refrigerator up to 3 days. Reheat in a 400°F (200°C) oven on a wire rack for 8–10 minutes to re-crisp.