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The Best Fried Chicken Recipe

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4.2 from 69 reviews

This recipe for The Best Fried Chicken walks you through making crispy, juicy, and flavorful fried chicken with a seasoned brine and a perfectly crunchy coating. Using a deep fryer or Dutch oven for deep frying ensures an even golden crust and tender meat inside, capturing the true essence of classic Southern fried chicken.

Ingredients

Scale

Brine

  • 8 cups cold water
  • 1 cup dill pickle juice
  • 4 tablespoons seasoned salt (Lawry’s recommended)
  • 2 tablespoons Creole, Cajun or Louisiana seasoning (Tony Chachere’s recommended; if not using, add extra seasoned salt)
  • 1 tablespoon cayenne pepper (optional)
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 3–5 pounds chicken pieces, skin-on and bone-in (thighs, drumsticks, wings, breasts)

Crisping Potion

  • 3 cups all-purpose flour
  • 1 tablespoon seasoned salt (Lawry’s if possible)
  • 1/2 tablespoon Creole, Cajun or Louisiana seasoning (if not using, use extra seasoned salt instead)
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons black pepper
  • 2 teaspoons cayenne pepper (optional)
  • Canola oil or vegetable oil (minimum 3 quarts for frying)

Instructions

  1. Prepare the Brine: In a large bowl, combine 8 cups cold water, 1 cup dill pickle juice, 4 tablespoons seasoned salt, 2 tablespoons Cajun seasoning, 1 tablespoon cayenne pepper, 1 tablespoon garlic powder, and 1 tablespoon onion powder. Mix thoroughly until the salt and spices dissolve.
  2. Brine the Chicken: Add the chicken pieces to the brine, ensuring they are fully submerged. Cover and refrigerate for 8 to 24 hours. This step is essential for juicy, flavorful chicken.
  3. Heat the Oil: When ready to fry, fill a deep fryer with about 3 quarts of oil or use a deep Dutch oven or large stock pot filled halfway with oil. Heat the oil to between 365°F and 375°F. Use a thermometer to monitor the temperature for safety and optimal frying.
  4. Prepare the Crisping Potion: In a separate large bowl, combine the flour, 1 tablespoon seasoned salt, 1/2 tablespoon Cajun seasoning, garlic powder, onion powder, black pepper, and cayenne pepper. Mix well.
  5. Coat the Chicken: Remove chicken from the brine one portion at a time and roll each piece thoroughly in the flour mixture until fully coated and tightly packed. Only coat the amount of chicken you are ready to fry to maintain crispiness.
  6. Fry the Chicken: Fry the chicken in batches in the hot oil. Using a basket or tongs, carefully submerge one layer of coated chicken pieces, ensuring none overlap. Fry uncovered for 12-14 minutes, until a deep golden brown crust forms and the internal temperature reaches at least 165°F. Adjust cooking time as needed.
  7. Drain and Rest: Remove the cooked chicken and place it on a paper towel-lined dish to drain excess oil. Let the chicken rest and cool for 5-10 minutes before serving.
  8. Serve: Enjoy your fried chicken with hot sauce, honey butter, ranch, or your favorite condiments.

Notes

  • Do not skip the brining step; it is crucial for flavor and juiciness.
  • Use skin-on, bone-in chicken for the best texture and flavor.
  • Maintain oil temperature between 365°F and 375°F for perfect frying.
  • Fry chicken fully submerged; pan frying will not achieve the same results.
  • Use a meat thermometer to ensure chicken is cooked safely to 165°F internally.
  • Coat chicken only right before frying to keep the coating crispy.
  • Canola oil is preferred for frying due to its neutral flavor and high smoke point.

Keywords: fried chicken, crispy fried chicken, Southern fried chicken, Cajun fried chicken, chicken recipe, deep fried chicken, classic fried chicken

Find it online: https://foodiecara.com/the-best-fried-chicken-recipe/