Fried Chicken Recipe

Trim any excess skin or fat from the chicken pieces and pat them dry with paper towels. Using a sharp knife, score the skin lightly if very thick so marinade penetrates.

In a large bowl, whisk together the buttermilk, hot sauce, garlic powder, onion powder, paprika, salt, and black pepper until uniform.

Submerge the chicken pieces in the buttermilk mixture, pressing them down so all pieces are coated. Cover and refrigerate for at least 4 hours, preferably overnight (8–12 hours) for best tenderness and flavor.

About 30–45 minutes before frying, remove the chicken from the refrigerator so it comes closer to room temperature (this helps cook more evenly).

In a shallow dish or a large rimmed baking sheet, whisk together the flour, cornstarch, smoked paprika, cayenne, garlic powder, onion powder, dried oregano, salt, and black pepper until evenly combined.

Optional egg wash

If you prefer an extra-thick crust, whisk the eggs and milk together in a shallow bowl to make an egg wash.

Working one piece at a time: Remove a chicken piece from the buttermilk, allowing excess to drip back into the bowl. Dredge the piece in the seasoned flour, pressing firmly so the coating adheres. For a double-dip: after the first flour coat, dip the piece into the egg wash (if using), then back into the flour, pressing to build a good crust.

Place the coated pieces on a wire rack set over a baking sheet. Let rest 15–20 minutes — this helps the coating set and reduces it falling off during frying.

Pour oil into a large heavy-bottomed Dutch oven or deep skillet to a depth of about 2–3 inches (roughly 1 liter in total for this quantity). Attach a thermometer to the pot and heat oil over medium-high heat until it reaches 175°C (350°F).

Fry the chicken in batches so pieces don't touch and the oil temperature remains steady. Gently lower pieces skin-side down; fry for 12–15 minutes for dark pieces (thighs/drumsticks) or until an instant-read thermometer inserted into the thickest part reads 75°C (165°F). Turn pieces halfway through to brown evenly. Adjust heat to maintain 160–180°C (320–356°F) range; if oil gets too hot, lower the heat, if it drops too much, increase it.

Remove cooked pieces to a wire rack set over a baking sheet (not paper towels — they trap steam and soften the crust). Sprinkle lightly with finishing salt while still hot, if desired.

Let the chicken rest for 5 minutes before serving; this lets juices redistribute and the crust firm up.

Serve hot as comfort food with your choice of sides (mashed potatoes, coleslaw, pickles). Offer extra hot sauce or honey for balance, if desired.