Fried Chicken Recipe

Pat chicken pieces dry with paper towels. Lightly score skin where appropriate to help marinade penetrate.

In a large bowl or resealable bag, combine buttermilk, hot sauce (if using), 2 tsp kosher salt and 1 tsp black pepper. Whisk or shake until combined.

Submerge chicken pieces in the buttermilk mixture, ensuring pieces are fully coated. Cover the bowl or seal the bag and refrigerate overnight (8–24 hours) for best flavor and tenderness.

About 30–45 minutes before frying, remove chicken from the refrigerator and allow to come closer to room temperature for even cooking (no more than 30–45 minutes).

In a large shallow dish or rimmed baking sheet, whisk together flour, cornstarch, paprika, garlic powder, onion powder, dried oregano, cayenne, 2 tsp kosher salt and 1 tsp black pepper until evenly combined.

Set up a dredging station: one tray with the seasoned flour, a plate for resting coated pieces, and a wire rack over a sheet pan for final draining.

Working one piece at a time, lift chicken from the buttermilk letting excess drip back into the bowl. Dredge thoroughly in the seasoned flour, pressing the flour into nooks to form a good crust. Shake off excess and place on the wire rack. For extra-crispy double coating: after initial dredge, return the piece to the buttermilk briefly (10–15 seconds) and dredge again in flour, pressing well.

Pour oil into a large heavy pot or Dutch oven to a depth of about 2–3 inches (roughly 6–8 cups). Attach a deep-fry thermometer to the pot. Heat oil to 325°F (163°C) for initial frying.

Working in batches (do not overcrowd — 3–4 pieces per batch depending on pot size), carefully lower coated chicken into the oil, skin-side down where applicable. Maintain oil temperature between 300–325°F (149–163°C) for the first fry to cook through without over-browning.

Fry each batch 10–12 minutes, turning once halfway, until the coating is golden and an internal temperature of 155–160°F (68–71°C) is reached (it will rise during the resting step). Use a probe thermometer inserted into the thickest part without touching bone.

Remove pieces to a wire rack set over a sheet pan to drain. Let rest 5–7 minutes.

Increase oil temperature to 350–360°F (177–182°C) for finishing and crisping. Return rested pieces in batches and fry 2–4 minutes more until coating is deep golden and internal temperature reads 165°F (74°C).

Transfer finished chicken back to the wire rack. Season lightly with a pinch of salt while still hot if desired.

If using hot honey or BBQ sauce, drizzle lightly over pieces or serve on the side for dipping. Serve chicken with lemon wedges and pickles.

Plate with two prepared sides (suggested: mashed potatoes and coleslaw). For takeout-style service, include pickles and a sauce container.