Fried Chicken Recipe

In a large bowl, combine 4 cups water with 2 tablespoons kosher salt and 2 teaspoons sugar. Stir until dissolved. Add smashed garlic cloves, peppercorns, and bay leaf.

Submerge the chicken pieces in the brine, cover, and refrigerate for 1 to 4 hours. (If short on time, 1 hour will still improve moisture; do not exceed 6 hours for skin-on pieces to avoid over-salting.)

After brining, remove chicken from brine, pat very dry with paper towels, and discard brine. Let chicken sit uncovered in the fridge for 30 minutes if time allows to further dry the skin for better crisping.

Place the chicken pieces in a bowl and pour 2 cups buttermilk over them. Add 1 tablespoon hot sauce if using and stir to coat. Cover and refrigerate for 2 to 8 hours (overnight is fine). If you brined the chicken first, you can skip a long buttermilk soak—just coat and let rest 30–60 minutes to help the flour adhere.

In a wide, shallow bowl or rimmed baking sheet, whisk together 2 cups all-purpose flour, 2 teaspoons salt, 1 teaspoon freshly ground black pepper, 2 teaspoons paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried thyme, and 1 teaspoon cayenne pepper until evenly distributed.

Set up a dredging station with the seasoned flour, then an egg wash (see next section), and a tray for rested coated pieces.

Egg Wash

Whisk together 2 eggs and 2 tablespoons water in a shallow bowl until homogeneous.

Working with 2–3 pieces at a time, remove a piece from the buttermilk, allowing excess to drip back into the bowl. Dredge the piece in the seasoned flour, pressing the flour onto the surface to create an even coating. Dip the floured piece into the egg wash, then return it to the flour for a second coating, pressing again. Place coated pieces on a wire rack set over a sheet pan and let rest 10–15 minutes to help the crust set.

While the pieces rest, pour oil into a heavy-bottomed Dutch oven or deep frying pan to a depth of about 1.5–2 inches (typically ~4–6 cups depending on pot size). Heat oil over medium-high until it reaches 325–350°F (165–175°C). Use a thermometer for accuracy; if you don't have one, test with a small pinch of flour—the oil should bubble steadily but not smoke.

Fry the chicken in batches without crowding. Gently lower pieces skin-side down first into the oil. Maintain oil temperature between 300–325°F (150–160°C) for bone-in pieces to cook through without burning the crust. Fry each batch for 12–18 minutes depending on piece size, turning once halfway through to brown evenly. Internal temperature should reach 165°F (74°C) at the thickest part near the bone.

Use a slotted spoon or tongs to transfer cooked pieces to a wire rack set over a baking sheet to drain. Sprinkle lightly with fine sea salt while still hot.

Let chicken rest 5 minutes on the rack. Taste and adjust seasoning with additional flaky salt and freshly ground black pepper as desired.

Serve warm with lemon wedges on the side and preferred sides (coleslaw, mashed potatoes, biscuits).