Entrée: United States – Fried Chicken

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 40 min

Cook 15 min

Additional 4 hrs 30 min

Total 5 hrs

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

3 to 4 lb (1.4 to 1.8 kg) bone-in, skin-on chicken pieces (legs, thighs, breasts, wings)
2 1 / 2 cups (600 ml) buttermilk, divided (2 cups (480 ml) for marinade, 1 / 2 cup (120 ml) for egg wash)
1 to 2 tbsp (15 to 30 ml) hot sauce (optional, for marinade)
1 tbsp (15 ml) kosher salt, divided, plus more to finish
2 large eggs
2 cups (260 g) all-purpose flour
1 / 2 cup (60 g) cornstarch
1 tsp (5 ml) baking powder
2 tsp (10 ml) paprika (sweet or smoked)
2 tsp (10 ml) garlic powder
2 tsp (10 ml) onion powder
2 tsp (10 ml) freshly ground black pepper
1 / 2 to 1 tsp (2.5 to 5 ml) cayenne pepper (optional, to taste)
2 to 3 qt (2 to 3 L) neutral high-heat oil for frying (peanut, canola, or grapeseed)

Show original ingredient measurements

3 to 4 lb (1.4 to 1.8 kg) bone-in, skin-on chicken pieces (legs, thighs, breasts, wings)
2 1 / 2 cups (600 ml) buttermilk, divided (2 cups for marinade, 1 / 2 cup for egg wash)
1 to 2 tbsp hot sauce (optional, for marinade)
1 tbsp kosher salt, divided, plus more to finish
2 large eggs
2 cups (260 g) all-purpose flour
1 / 2 cup (60 g) cornstarch
1 tsp baking powder
2 tsp paprika (sweet or smoked)
2 tsp garlic powder
2 tsp onion powder
2 tsp freshly ground black pepper
1 / 2 to 1 tsp cayenne pepper (optional, to taste)
2 to 3 qt (2 to 3 L) neutral high-heat oil for frying (peanut, canola, or grapeseed)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Marinate the chicken: In a large bowl, whisk 2 cups (480 ml) buttermilk, hot sauce, and 2 tsp (10 ml) kosher salt. Add chicken pieces and turn to coat. Cover and refrigerate at least 4 hours and up to 24 hours.
Bring to room-temp: Remove chicken from the fridge 20 to 30 minutes before frying. Let excess marinade drip off, but do not wipe it clean.
Make the seasoned dredge: In a large shallow dish, combine flour, cornstarch, baking powder, paprika, garlic powder, onion powder, black pepper, cayenne, and 2 tsp (10 ml) kosher salt. Mix well.
Make the egg wash: In a separate bowl, whisk eggs with the remaining 1/2 cup (120 ml) fresh buttermilk (do not use the marinade).
First dredge: Working one piece at a time, coat chicken thoroughly in the flour mixture, pressing to adhere. Place on a wire rack and let rest 10 minutes so the coating hydrates.
Double-dip for extra crunch: Dip each floured piece into the egg wash, let excess drip, then return to the flour mixture and coat again, packing on a craggy crust. Rest on the rack another 10 minutes.
Heat the oil: Pour 2 to 3 inches (5.08 to 7.62 cm) of oil into a deep, heavy pot. Heat to 325 F, monitoring with a thermometer. Adjust heat to maintain 300 to 325 F during frying.
Fry in batches: Add a few pieces at a time without crowding. Fry, turning occasionally, until deep golden brown and cooked through—about 12 to 15 minutes for thighs and drumsticks, 10 to 12 minutes for breasts, and 8 to 10 minutes for wings. Target internal temps: 175 F for dark meat, 160 to 165 F for white meat.
Drain and season: Transfer to a clean wire rack set over a sheet pan. Immediately sprinkle lightly with kosher salt. Let rest 10 minutes to allow juices to redistribute.
Serve: Enjoy hot with your favorite sides. For extra crispness, you can briefly fry finished pieces 1 to 2 minutes at 350 F before serving.

Marinate the chicken: In a large bowl, whisk 2 cups buttermilk, hot sauce, and 2 tsp kosher salt. Add chicken pieces and turn to coat. Cover and refrigerate at least 4 hours and up to 24 hours.
Bring to room-temp: Remove chicken from the fridge 20 to 30 minutes before frying. Let excess marinade drip off, but do not wipe it clean.
Make the seasoned dredge: In a large shallow dish, combine flour, cornstarch, baking powder, paprika, garlic powder, onion powder, black pepper, cayenne, and 2 tsp kosher salt. Mix well.
Make the egg wash: In a separate bowl, whisk eggs with the remaining 1/2 cup fresh buttermilk (do not use the marinade).
First dredge: Working one piece at a time, coat chicken thoroughly in the flour mixture, pressing to adhere. Place on a wire rack and let rest 10 minutes so the coating hydrates.
Double-dip for extra crunch: Dip each floured piece into the egg wash, let excess drip, then return to the flour mixture and coat again, packing on a craggy crust. Rest on the rack another 10 minutes.
Heat the oil: Pour 2 to 3 inches of oil into a deep, heavy pot. Heat to 325 F, monitoring with a thermometer. Adjust heat to maintain 300 to 325 F during frying.
Fry in batches: Add a few pieces at a time without crowding. Fry, turning occasionally, until deep golden brown and cooked through—about 12 to 15 minutes for thighs and drumsticks, 10 to 12 minutes for breasts, and 8 to 10 minutes for wings. Target internal temps: 175 F for dark meat, 160 to 165 F for white meat.
Drain and season: Transfer to a clean wire rack set over a sheet pan. Immediately sprinkle lightly with kosher salt. Let rest 10 minutes to allow juices to redistribute.
Serve: Enjoy hot with your favorite sides. For extra crispness, you can briefly fry finished pieces 1 to 2 minutes at 350 F before serving.