Ingredients

• 3–4 lbs (1.4–1.8 kg) chicken pieces (thighs, drumsticks, breasts)
• Brine: 4 cups cold water + ¼ cup kosher salt + 2 tbsp sugar + 2 garlic cloves (smashed) + 1 tsp black peppercorns
• Dredge:
– 2 cups (250g) all-purpose flour
– 1 tbsp garlic powder
– 1 tbsp onion powder
– 2 tsp smoked paprika
– 1 tbsp fresh thyme leaves (or 1 tsp dried)
– 1 tbsp fresh rosemary, finely chopped (or 1 tsp dried)
– 1 tsp cayenne (optional, for heat)
– 1½ tsp salt
– 1 tsp black pepper
• 2 cups buttermilk
• Oil for frying (peanut, canola, or vegetable), 2–3 inches deep

Instructions

Brine (1–4 hrs): Dissolve salt and sugar in water. Add garlic, peppercorns, and chicken. Refrigerate 1–4 hours (not longer—makes meat mushy).
Drain and pat chicken extremely dry.
Whisk buttermilk in a bowl. In another, combine flour and all herbs/spices.
Dip each piece in buttermilk → flour (press firmly to adhere) → buttermilk → flour again (double dredge = extra crisp!). Rest 10 min on a rack.
Heat oil to 350°F (175°C) in deep skillet or Dutch oven. Fry in batches (don’t crowd!):
– Dark meat: 12–14 min
– White meat: 10–12 min
→ Internal temp: 165°F (74°C) in thickest part.
Drain on a wire rack (not paper towels—keeps crust crisp!). Rest 5 min before serving.
💡 Pro tip: For oven finish if needed, place fried chicken on a baking sheet at 400°F for 5 min to ensure doneness without burning.