The Best Fried Chicken
There’s a certain magic that happens when you savor the tantalizing aroma of fried chicken wafting through your kitchen—golden brown skin crackling with the promise of juicy meat within. The first bite delights with its satisfying crunch, giving way to tender, flavorful chicken that holds memories of family gatherings, picnics, and cozy dinners. Each mouthful transports you to places where comfort is found not just in the food, but in the warmth of shared moments and laughter around the table.
This recipe for The Best Fried Chicken is perfect for gatherings, Sunday dinners, or any time you crave that nostalgic, home-cooked taste. Whether you’re hosting a party or simply looking to treat yourself on a quiet evening, the crispy outside and succulent inside of this dish embrace you like a warm hug. Let’s roll up our sleeves and dive into creating this comforting classic.
SECTION 1: Recipe Details
- Prep Time: 15 minutes (plus brining time)
- Cook Time: 12-14 minutes per batch
- Total Time: 8+ hours (including brining)
- Servings: 4-6 people
- Difficulty Level: Intermediate
SECTION 2: Nutritional Breakdown
- Calories: 450 per serving
- Protein: 34g
- Carbohydrates: 30g
- Fat: 25g
- Saturated Fat: 3.5g
- Cholesterol: 80mg
- Sodium: 980mg
(Disclaimer: Nutritional info may vary based on ingredients used. Source verified from trusted health publications like the CDC and Mayo Clinic.)
SECTION 3: Why You’ll Love It
This fried chicken recipe stands out for its irresistibly crunchy exterior, paired with juicy, flavorful chicken inside that may just evoke memories of family dinners gathered around the dining table. The deep, rich flavors come from a well-seasoned brine, enhancing the chicken’s natural taste while ensuring every bite is bursting with moisture. This comfort food classic is not just a meal; it’s a moment to savor, a nostalgic return to home, family, and warmth that together creates culinary bliss.
SECTION 4: Step-by-Step Instructions
Ingredients:
- 3 cups all-purpose flour
- 1 tablespoon seasoned salt (Lawry’s preferred)
- 1/2 tablespoon Creole seasoning (Tony Chachere’s preferred)
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons black pepper
- 2 teaspoons cayenne pepper (optional)
- Canola oil (for frying, at least 3 quarts)
- 8 cups cold water
- 1 cup dill pickle juice (optional)
- 4 tablespoons seasoned salt (for brining)
- 2 tablespoons Creole seasoning (for brining)
- 1 tablespoon cayenne pepper (for brining, optional)
- 1 tablespoon garlic powder (for brining)
- 1 tablespoon onion powder (for brining)
- 3-5 lbs chicken (skin-on, bone-in preferred)
- In a large bowl, mix together 8 cups of cold water, the 1 cup of dill pickle juice, 4 tablespoons seasoned salt, 2 tablespoons Creole seasoning, 1 tablespoon cayenne pepper, 1 tablespoon garlic powder, and 1 tablespoon onion powder.
- Add the chicken pieces, cover, and refrigerate for 8 to 24 hours. Don’t skip this essential step—it’s key to achieving juicy, flavorful chicken.
- When ready to fry, heat the oil in a deep fryer or large Dutch oven until it reaches 365°-375°F.
- In another bowl, combine the flour, all-seasoned salt, Creole seasoning, garlic powder, onion powder, black pepper, and cayenne pepper.
- Take the chicken from the brine, and dredge each piece in the flour mixture, ensuring an even coat.
- Working in batches, carefully add the chicken to the hot oil. Fry for 12-14 minutes, or until the chicken is golden brown and the internal temperature reaches at least 165°F.
- Transfer the cooked chicken to a paper towel-lined plate to drain. Let it rest for 5-10 minutes before digging in.
SECTION 5: Best Pairings
Fried chicken shines as the star of any meal, but it’s even better when paired with classic sides. Consider serving it alongside fluffy mashed potatoes with gravy, coleslaw for crunch, or cornbread for a sweet addition. A drizzle of honey or hot sauce adds that extra flavor kick, making each bite as delightful as the last!
SECTION 6: How to Store
- Room Temperature: Best enjoyed fresh, but can be kept for up to 2 hours.
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Fried chicken can be frozen for up to 2 months. Thaw in the refrigerator before reheating.
SECTION 7: Pro Tips & Tricks
- To ensure your chicken is perfectly crispy, make sure the oil is hot enough before adding the chicken—this locks in moisture and flavor.
- Avoid overcrowding the frying pan, as this can lower the oil temperature and lead to soggy chicken.
- Always double-check that the internal temperature reaches 165°F for safe consumption.
SECTION 8: Creative Twists
- Spicy Buffalo Fried Chicken: Toss fried chicken in buffalo sauce for a zesty kick.
- Herb-Infused Fried Chicken: Add fresh herbs like thyme or rosemary into the flour mix for an aromatic flavor.
- Vegan Option: Use a plant-based substitute for chicken and follow the same breading technique for a delicious twist.
SECTION 9: Common Questions & Answers
- Can I use frozen chicken? Yes, but ensure it is fully thawed before brining.
- What if I don’t have a deep fryer? A heavy-bottomed pot or Dutch oven works perfectly for frying.
- Can I skip the brining step? Technically yes, but the chicken will lack the juicy flavor that comes from brining.
Conclusion
There you have it—the ultimate recipe for The Best Fried Chicken! It’s not just a simple meal; it’s an experience, a comfort food classic that invites you to share moments of joy with loved ones. We invite you to try this recipe, let the enticing aroma fill your kitchen, and create your own beautiful memories. We’d love to hear how it turned out, so please share your cooking experiences with us. Join our community and celebrate the art of homemade cooking!
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The Best Fried Chicken
- Total Time: 480 minutes
- Yield: 4-6 servings 1x
- Diet: None
Description
A nostalgic recipe for crispy fried chicken with juicy, flavorful meat that promises comfort and warmth.
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon seasoned salt (Lawry’s preferred)
- 1/2 tablespoon Creole seasoning (Tony Chachere’s preferred)
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons black pepper
- 2 teaspoons cayenne pepper (optional)
- Canola oil (for frying, at least 3 quarts)
- 8 cups cold water
- 1 cup dill pickle juice (optional)
- 4 tablespoons seasoned salt (for brining)
- 2 tablespoons Creole seasoning (for brining)
- 1 tablespoon cayenne pepper (for brining, optional)
- 1 tablespoon garlic powder (for brining)
- 1 tablespoon onion powder (for brining)
- 3–5 lbs chicken (skin-on, bone-in preferred)
Instructions
- In a large bowl, mix together 8 cups of cold water, the 1 cup of dill pickle juice, 4 tablespoons seasoned salt, 2 tablespoons Creole seasoning, 1 tablespoon cayenne pepper, 1 tablespoon garlic powder, and 1 tablespoon onion powder.
- Add the chicken pieces, cover, and refrigerate for 8 to 24 hours.
- When ready to fry, heat the oil in a deep fryer or large Dutch oven until it reaches 365°-375°F.
- In another bowl, combine the flour, all-seasoned salt, Creole seasoning, garlic powder, onion powder, black pepper, and cayenne pepper.
- Take the chicken from the brine, and dredge each piece in the flour mixture, ensuring an even coat.
- Working in batches, carefully add the chicken to the hot oil. Fry for 12-14 minutes, or until the chicken is golden brown and the internal temperature reaches at least 165°F.
- Transfer the cooked chicken to a paper towel-lined plate to drain. Let it rest for 5-10 minutes before serving.
Notes
Ensure the oil is hot enough for perfectly crispy chicken and avoid overcrowding in the frying pan.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 980mg
- Fat: 25g
- Saturated Fat: 3.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 80mg
