Ww Fried Chicken Recipe

In a medium saucepan combine 4 cups water, 2 tablespoons kosher salt, 2 teaspoons sugar, crushed garlic cloves, peppercorns and bay leaf. Warm gently, stirring, until salt and sugar dissolve. Remove from heat and cool completely to room temperature (about 30–45 minutes).

Place the trimmed boneless chicken thighs in a nonreactive container or resealable bag. Pour cooled brine over the chicken, making sure pieces are submerged. Refrigerate for 1 to 2 hours (no longer than 4 hours for boneless).

After brining, remove chicken from brine, discard brine, and pat chicken dry with paper towels.

In a bowl whisk together 3 cups buttermilk, 1 tablespoon hot sauce, 1 teaspoon paprika, 1 teaspoon salt and 1 teaspoon black pepper until uniform.

Place the patted-dry chicken into the buttermilk mixture, ensuring pieces are fully coated. Cover and refrigerate for at least 2 hours and up to overnight — longer gives more tender results.

In a shallow baking dish or large bowl combine 2 cups all-purpose flour, 1 tablespoon cornstarch, 1 teaspoon baking powder, onion powder, garlic powder, cayenne, smoked paprika, 2 teaspoons salt and 1 teaspoon black pepper. Whisk thoroughly to distribute spices and remove lumps.

Set up a dredging station: one tray for the flour mixture, one bowl for the buttermilk-marinated chicken (reserve excess buttermilk), and a clean tray for coated pieces.

Remove one piece of chicken from the buttermilk, allow excess to drip off, then press thoroughly into the flour mixture so it is well-coated. For extra-crispy double-coat: after first coat, dip back briefly into the buttermilk and coat again in flour. Place coated pieces on the tray and let rest 10–15 minutes to help the coating adhere.

Pour enough neutral oil into a heavy-bottomed Dutch oven or deep skillet to reach about 1.5–2 inches up the side (roughly 1 liter here). Attach a thermometer and heat oil to 350°F (175°C).

Work in batches so you don't overcrowd the pan (3–4 pieces depending on pot size). Gently lower coated chicken into the oil, breaded side down. Maintain oil temperature between 325–350°F (160–175°C) — drop in temp as chicken is added, then let it recover.

Fry each batch until coating is deep golden brown and internal temperature reaches 165°F (74°C), about 6–9 minutes for thin boneless thighs; thicker pieces may take up to 10–12 minutes. Turn once halfway through if pieces are touching the bottom.

Use a slotted spoon or spider to transfer fried chicken to a wire rack set over a baking sheet to drain and stay crispy. Season immediately with 1 teaspoon kosher salt while still hot.

If using house pickles, drain them and set them in a small bowl. Warm the prepared ranch slightly if desired, or serve chilled in a small ramekin alongside the chicken for dipping.

Plate the fried chicken with a side of ranch and pickles. Garnish with chopped parsley if using.

Serve immediately while hot and crispy. Leftover chicken can be kept in a single layer in the refrigerator for up to 2 days and reheated in a 375°F (190°C) oven on a rack until warmed through to maintain crispness.