Fried Chicken
Different approaches can lead to equally meaningful results.
Beyond the Ingredients
Why This Recipe Matters
Fried Chicken and Korean Fried Chicken share many of the same ingredients and techniques, yet they take different approaches to achieving a crispy, golden coating. Korean Fried Chicken relies on frying the chicken twice, while traditional Fried Chicken begins with a buttermilk soak, followed by a seasoned flour coating and a single, carefully controlled frying process.
Neither approach is necessarily better than the other. Each requires different preparation, decisions, and attention, but both can produce something satisfying. The important part is understanding what each method requires rather than assuming there's only one correct way to reach the result we want.
We often face similar choices in our own lives. There may be several ways to address a problem, fulfill a responsibility, or accomplish something important to us. What works well for one person may not be the best approach for another, and what worked for us in the past may not always suit our present circumstances.
It's easy to question our decisions when we see someone else approaching the same situation differently. We may wonder whether we're doing enough, making the right choices, or taking longer than we should.
But different circumstances call for different approaches. We each have our own abilities, resources, limitations, and experiences to consider. Recognizing those differences allows us to make decisions based on what works for us rather than measuring ourselves against someone else's path.
The Takeaway
We don't have to follow the same path as everyone else to accomplish something meaningful. What matters is choosing an approach that makes sense for our circumstances, understanding what it requires, and recognizing the value of what we achieve along the way.
What You Need
Ingredients
Serves 4 servings
How to Make It
Directions
- 1
In a large bowl or zip-top bag, combine buttermilk and hot sauce. Add the chicken pieces and make sure they're fully submerged. Cover and refrigerate for at least 4 hours, or overnight for best results.
- 2
When ready to fry, remove the chicken from the buttermilk and let it drain in a colander for a few minutes.
- 3
In a shallow dish, whisk together the flour, smoked paprika, garlic powder, onion powder, oregano, thyme, salt, pepper, and cayenne.
- 4
Dredge each piece of chicken in the seasoned flour, pressing firmly to coat all surfaces. Shake off the excess and set on a wire rack.
- 5
Fill a large Dutch oven or deep, heavy skillet with 2–3 inches of vegetable oil. Heat over medium-high to 325°F (use a thermometer if you have one — this matters).
- 6
Add the chicken in batches, skin-side down, being careful not to crowd the pan. Too many pieces at once drops the oil temperature and leads to soggy, greasy crust.
- 7
Fry for 12–14 minutes per side for dark meat, or 10–12 minutes per side for white meat, until the crust is deep golden brown and the internal temperature reaches 165°F.
- 8
Remove the cooked chicken to a wire rack set over a baking sheet. Let it rest for at least 5 minutes before serving.
- 9
Season with a pinch of salt immediately after frying while the crust is still hot.
From the Kitchen
Small Things That Matter
The buttermilk soak is not optional — it tenderizes the meat and helps the crust stick and crisp beautifully
Keep the oil temperature steady around 325°F; too hot burns the outside before the inside cooks, too cool means greasy chicken
Always use a wire rack to rest fried food — a plate traps steam and makes the bottom crust go soggy
Dark meat (thighs and drumsticks) is far more forgiving than white meat and stays juicy even if slightly overcooked
Variations & Additions
Make It Yours
- Add a teaspoon of pickle juice to the buttermilk marinade for a subtle tang that enhances the flavor of the crust
- Try a Nashville hot sauce: melt butter with cayenne, brown sugar, and garlic powder and brush it over the hot fried chicken
- Double-dip for an extra-thick crust: after the first flour coat, dip briefly back into the buttermilk, then into the flour again
- Serve with honey and hot sauce on the side for a sweet-heat combination that's completely irresistible
Watch It
Watch It Being Made
Video courtesy of Epicurious
This video may not follow our recipe exactly. Ingredients, amounts, or steps can differ a little. Use it as a guide to see the techniques in action, and follow the recipe on this page for the details. All videos
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