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Art's Famous Fried Chicken


  • Canola Oil for frying


  • ½ c Kosher salt
  • 1 gallon cold water divided
  • 1 tsp black peppercorns
  • 3 sprigs rosemary
  • 5 sprigs thyme
  • 4 cloves garlic
  • 2 bay leaves
  • 1 qt buttermilk
  • 2 whole chickens cut into 10 pieces each

Egg Wash

  • 6 large eggs
  • 1 tbsp hot sauce
  • 2 tsp salt
  • 2 tsp ground black pepper


  • 2 c all-purpose flour
  • 3 c self-rising flour
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp salt
  • 2 tbsp paprika
  • ½ tsp cayenne pepper
  • 2 tsp dried thyme


  1. Prepare the brine in a large soup kettle. Dissolve salt in 2 cups of water over medium-high heat. Add remaining water and black peppercorns, rosemary, thyme, garlic cloves and bay leaves.

  2. Place the chicken in the brine and refrigerate for at least 12 hours.

  3. Pour buttermilk into a large bowl, remove chicken from the brine and place in buttermilk. Refrigerate for 4-6 hours.

  4. In a large mixing bowl, whisk together eggs, hot sauce, salt, and pepper. Drain chicken from buttermilk and place in the egg wash turning the chicken pieces to coat them.

  5. In a separate bowl, mix all-purpose and self-rising flours with the garlic powder, onion powder, salt, paprika, cayenne, and thyme.

  6. Place chicken pieces from egg wash into the dredge and roll to coat. Shake off excess flour and place on a wire rack until ready to fry. Repeat with remaining pieces.

  7. In a large cast-iron pan head canola oil on medium heat until 325ºF. Place 4 to 6 pieces of chicken into the hot oil. Turning each piece every 2 minutes.

  8. Cook until an internal temperature of 180ºF is reached. Place on a plate lined with paper towels to drain excess oil and keep at room temperature until serving.

  9. Repeat cooking process with remaining pieces in batches of 4-6 pieces.