Fried Chicken Recipe

In a large bowl or container, dissolve 3 tbs kosher salt and 2 tbs sugar into 6 cups cold water. Add smashed garlic, peppercorns and bay leaves. Stir to combine.

Add the chicken pieces to the brine, submerging completely. Cover and refrigerate for 2 to 4 hours (up to 12 hours for larger bone-in pieces). Remove chicken from brine, pat dry thoroughly with paper towels, and let rest on a wire rack for 15–30 minutes to air-dry slightly.

In a shallow bowl whisk together 3 cups buttermilk, 2 tbs hot sauce and 2 eggs until uniform. For the basic option, omit hot sauce or use 1 tbs. For the hot-dipped option, keep hot sauce as listed or increase by 1 tbs for more heat.

Place brined, dried chicken into the buttermilk mixture and refrigerate for at least 1 hour or up to overnight. This both flavors and tenderizes the chicken and helps the coating adhere.

While chicken marinates, combine 4 cups all-purpose flour and 1/2 cup cornstarch in a large shallow dish or rimmed baking sheet. Add 2 tsp paprika, 1 tsp smoked paprika, 2 tsp garlic powder, 1 tsp onion powder, 1 tsp dried oregano, 1 tsp dried thyme, 1/2 tsp cayenne (adjust to taste), 2 tsp salt and 1 tsp black pepper. Whisk thoroughly so spices are evenly distributed.

Set up a breading station: one tray with the seasoned flour, another with the buttermilk-marinated chicken (or a bowl), and a clean tray or rack for the dredged pieces. For extra-crispy double-dredge: after first dredge, dip briefly back into the buttermilk and then dredge again in the flour.

Pour oil into a deep heavy pot or Dutch oven to reach a depth of about 3–4 inches (roughly 1.2–1.5 L depending on your vessel). Heat oil to 325°F (160°C) for the initial fry. Use a thermometer to monitor temperature.

Dredge each piece of chicken in the seasoned flour, pressing the flour onto the surface so it adheres. Shake off excess. For double-dredge, return to buttermilk briefly, then flour again and press to create a thick crust.

Fry chicken in batches to avoid overcrowding. Fry at 325°F (160°C) until the crust is golden and internal temperature near bone reads 150°F (65°C), about 8–12 minutes depending on piece size. Turn pieces once or twice for even browning.

Increase oil temperature to 350°F (175°C). Return fried pieces for a finishing fry 2–4 minutes to crisp exterior and bring internal temperature to 165°F (74°C). Transfer to a wire rack set over a baking sheet to drain; keep warm in a 200°F (95°C) oven if needed between batches.

If desired, spoon 1–2 tbs neutral oil over each piece to brighten the crust and add sheen.

To make the proper hot sauce, melt 1/4 cup unsalted butter in a small saucepan over low heat. Whisk in 1/2 cup hot sauce, 1 tbs honey, 1/2 tsp paprika, 1/4 tsp cayenne, 1/4 tsp garlic powder and 1/4 tsp salt. Warm gently until combined and slightly thickened, about 2 minutes. Taste and adjust heat or sweetness.

For the 'proper hot' finished chicken: immediately after the final fry, place hot fried chicken into a large bowl. Pour the warm proper hot sauce over the chicken and toss briefly to coat evenly (hot-dipped style). For extra crisp retention, you can brush sauce onto the chicken rather than tossing; tossing will create a saucier finish similar to 'hot-dipped.'

Arrange chicken on a platter with lemon wedges and pickles on the side. Serve hot.

Options summary: Basic — buttermilk marinade, seasoned flour, fry, serve. Hot-dipped — after frying, dip or brush with hot sauce (from buttermilk mixture or additional sauce) for a spicy coating. Proper hot — use the Proper Hot Sauce recipe above to toss or brush fried chicken for a sticky, spicy finish.