Fried Chicken Recipe

Make brine

In a medium saucepan bring 1 cup of the water with the kosher salt and sugar to a simmer just to dissolve. Remove from heat and add the smashed garlic, peppercorns and bay leaf. Add remaining 3 cups cold water and 1 cup ice to cool the brine quickly.

Submerge the chicken pieces in the cooled brine (use a bowl or resealable bag). Refrigerate for 1 to 4 hours. After brining, remove chicken, rinse briefly under cold water, and pat very dry with paper towels.

Place the dried chicken pieces in a large bowl. Pour buttermilk over the chicken, add hot sauce if using, and mix to coat. Cover and refrigerate for at least 1 hour, up to overnight. If you brined the chicken, you can shorten this to 1 hour; if not, marinate at least 4 hours for best flavor and tenderness.

Mix dry coating

In a shallow bowl or rimmed tray, whisk together the all-purpose flour, cornstarch, paprika, smoked paprika, garlic powder, onion powder, dried thyme, black pepper, cayenne, kosher salt and baking powder until evenly combined.

Set up a dredging station: one container with the buttermilk-coated chicken, and one with the dry coating. For extra-crispy double coating: remove each piece from buttermilk, shake off excess, dredge well in flour mix, then dip briefly back into the buttermilk and dredge again in the flour mix to fully coat.

Place dredged pieces on a wire rack set over a baking sheet and let rest 15 to 20 minutes. This helps the coating adhere and develops a better crust.

Heat oil

Pour oil into a heavy, deep skillet or Dutch oven to reach about 1 to 1.5 inches depth (about 1.5 cups as listed). Heat over medium-high until the oil reaches 325-350°F (160-175°C). If you don't have a thermometer, test with a small pinch of coating — it should sizzle steadily and brown slowly; adjust heat to maintain temperature between batches.

Fry chicken in batches to avoid crowding: carefully lower 3–4 pieces into the oil skin-side down. Maintain oil temperature around 325–350°F. Fry uncovered until the coating is deep golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C) for dark meat; for safety and tenderness you can remove at 175°F (79°C) for thighs. This typically takes 12–16 minutes per piece depending on size. Turn pieces once or twice for even browning.

If the exterior is browning too quickly before the interior reaches temperature, lower the heat slightly and continue cooking until internal temp is reached. If the exterior is pale and the oil is too cool, increase heat slightly.

Transfer cooked pieces to a wire rack set over a baking sheet (not paper towels) and tent loosely with foil. Sprinkle lightly with fine sea salt immediately after removing from oil.

Allow chicken to rest 5–10 minutes before serving so juices redistribute and crust firms up.

Serve the fried chicken warm. Optional accompaniments: pickles, coleslaw, biscuits, mashed potatoes or hot sauce. Store leftovers covered in the refrigerator up to 3 days; reheat in a 375°F oven on a rack so crust stays crisp.