Martina’s Fried Chicken 

Fried chicken—it’s an American staple. It’s crunchy, juicy, and moist all at the same time—what more could you want? No matter if it’s smothered in sauce or sitting on top of a fat stack of waffles, we love a good fried chicken recipe.

Naturally, we’ve added a spicy kick to our recipe that will have you licking your lips throughout the entire cooking process. With just a few simple ingredients and a little bit of oil (and, of course, Martina’s Hot Sauce), you’ll have piping hot, crispy chicken in no time.


Active Cooking Time
45 minutes

Non-Active Cook Time
8-10 hours


Equipment Needed
3 medium bowls
1 large pot
1 container large enough to hold 1 chicken
paper towels


For Brine
½ gallon of water
½ cup kosher salt
¼ cup local honey
5 bay leaves
2 tbsp black peppercorn
2 sprigs rosemary
10 sprigs thyme
½ bunch parsley
2 lemons
1 head of garlic

For Flour Mixture & Frying
1 organic whole chicken
1/2 gallon chicken brine (look in procedure)
peanut or canola oil, for deep-frying
½ quart buttermilk
salt and freshly cracked black pepper
3 cups all-purpose flour
2 tbsp garlic powder
2 tbsp onion powder
½ tbsp paprika, plus ½ tsp
½ tbsp cayenne pepper
fleur de sel or fine sea salt
fresh rosemary sprigs, for garnish
fresh thyme sprigs, for garnish
1 tbsp Martina’s Hot Sauce



Brining the Chicken

Step 1: In a large pot, combine ½ gallon of cold water, ½ cup kosher salt, ¼ cup honey, 5 bay leaves, 1 head of smashed garlic, 2 tablespoons black peppercorns, 2 rosemary sprigs, 10 sprigs of thyme, ½ bunch parsley and the finely grated zest and juice of 2 lemons. Bring to a boil.

Step 2: Allow to boil for at least 2-3 minutes, making sure all the salt is dissolved and honey is incorporated nicely. Allow to cool before using.

Step 3: Break down the chicken however you like. Although, we recommend 2 legs, 2 thighs, 2 breasts and wings. To allow more flavor and moisture retention, leave the breast on the bone. Allow chicken to sit in the cooled brine for 8-10 hours.

Step 4: Pull out of brine, rinse off and pat dry with paper towels. This would be a good time to set up your fryer to 335ºF.

Breading & Frying the Chicken

Step 1: Mix together your dry ingredients! Have 3 bowls ready. In the first, mix all your dry spices with flour until evenly mixed. Evenly transfer half of the flour mixture into the second bowl, and pour the buttermilk into your third bowl with 1 tbsp of Martina’s Hot Sauce.

Step 2: Fry Time! Once your fryer is ready, start with your dark meat.
Coat each piece of meat Into the flour mixture first, into the buttermilk second, and then finally into the other flour mixture. Once it’s coated, then gently place it into the fryer.
Cook time is roughly 11-12 minutes dark meat, while around 7 minutes for white meat, it should be golden brown and delicious. Once cooked transfer to a sheet tray (with a rack would be great!) to rest.

Step 3: Garnish! Once all chicken is done, arange on a platter garnish with sea salt and Fresh herbs, Enjoy!


What to Eat it With
We’ve got delicious pairings just for you! Our signature Martina’ Fried Chicken goes great with our Sweet & Spicy Dipping Sauce! Read the full recipes here.


We love to eat the Martina’s Fried Chicken for just about every meal. But, here are a few pairing options that you can try at home!

Chicken & Waffles
Fried Chicken Sandwich with Slaw
Fried Chicken & Gravy

Enjoy and share your Martina’s creations with us by using #MartinasHotSauce