About this recipe

A classic Southern-style fried chicken with an irresistibly crunchy, golden crust and juicy, flavorful meat inside. The secret is a buttermilk soak that tenderizes the chicken and helps the seasoned flour coating stick perfectly. Double-dredging ensures maximum crunch in every bite. This is the kind of recipe that becomes a family tradition — reliable, satisfying, and absolutely delicious.

Instructions

1. 1

   In a large mixing bowl, whisk together the buttermilk, hot sauce (if using), and kosher salt. Add the chicken pieces, turning to coat thoroughly. Cover and refrigerate for at least 4 hours, or ideally overnight (up to 24 hours). The longer the soak, the more tender and flavorful the chicken pieces.

2. 2

   In a large shallow baking dish or Ziploc bag, whisk together the all-purpose flour, cornstarch, kosher salt, black pepper, garlic powder, onion powder, paprika, cayenne pepper, and thyme until evenly combined.

3. 3

   Remove the chicken pieces from the buttermilk, letting any excess drip off but do NOT shake it dry — you want some moisture for the coating to cling to. Dredge each piece in the seasoned all-purpose flour, pressing firmly so the all-purpose flour adheres. Dip it back into the leftover buttermilk briefly, then dredge in the all-purpose flour a second time, pressing firmly again.

4. 4

   Place the coated chicken pieces on a wire rack set over a baking sheet. Let them rest uncovered for 15–20 minutes.

5. 5

   Pour the vegetable oil into a large Dutch oven or heavy-bottomed pot until it is about 3 inches deep. Heat over ^[medium-high heat] until the vegetable oil reaches ![350°F] on a meat thermometer.

6. 6

   Working in batches of 3–4 pieces (do not crowd the pot), carefully lower the chicken pieces into the hot vegetable oil using tongs. Fry dark meat pieces (thighs, drumsticks) for 13–15 minutes, and breast pieces for 12–14 minutes, turning occasionally, until deep golden brown. Between batches, let the vegetable oil return to ![350°F] before adding the next batch.

7. 7

   The chicken pieces is done when the crust is deep golden brown and an instant-read meat thermometer inserted into the thickest part (not touching bone) reads %[165°F]. Transfer to a clean wire rack set over a baking sheet — never to paper towels directly, as this traps steam and softens the crust. Let rest for 5 minutes before serving.