Crispy, juicy fried chicken recipe with a flavorful brine and seasoned coating that guarantees crunch every time.

Scale

3–4 lbs fresh chicken pieces

2 cups buttermilk or whole milk

2 liters water

¼ cup kosher salt

1 tbsp peppercorns

1 tbsp dried thyme

2 cloves chopped garlic

2 bay leaves

1/4 cup brown sugar

3 cups flour

1 tbsp salt

1 tbsp ground black pepper

2 tbsp onion powder

1 tbsp garlic powder

1 tbsp powdered thyme

1 tbsp powdered sage

1 tbsp dried basil

1 tbsp dried oregano

1 tbsp dried marjoram

1 tbsp dry mustard powder

1 tbsp powdered ginger

1 tbsp paprika

1 tsp cayenne pepper

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`Cut and trim chicken pieces.

Prepare brine and soak chicken for up to 24 hours.

Rinse, dry, and rest chicken before coating.

Mix coating ingredients thoroughly.

Dip chicken in buttermilk, then dredge in flour mix.

(Optional) Double dip for extra crunch.

Preheat oil to 350°F and fry in small batches.

Cook until golden brown and 165°F internal temp.

Hold in 175°F oven if frying in batches.

Rest on wire rack before serving.

For best crunch, double dredge the chicken.

Reheat leftovers in oven for crispy texture.

Use a thermometer to ensure safe cooking at 165°F.