The Best Fried Chicken

The Best Fried Chicken

Introduction — Sensory Story & Perfect Moments

There’s a reason fried chicken is the dish that fills rooms with smiles before plates hit the table. The first inhale is a rush of warm, spiced oil and garlic, followed by the crisp crackle of a golden crust giving way to steaming, tender meat beneath—juicy, salty, with a whisper of pickle-brined tang. Each bite is textural theater: an almost-buttery crunch, yielding to dense, savory chicken that keeps you reaching for napkins and seconds.

This recipe is comfort in a pan: perfect for weekend family dinners, backyard gatherings, Sunday suppers, or when you want to impress with something reliably craveable. Brined overnight and fried to a deep mahogany, it’s a showstopper for holiday spreads and casual game-day crowds alike. If you like bold, well-seasoned fried chicken and enjoy exploring other regional chicken classics, also take a peek at this Authentic Hawaiian Huli Huli Chicken for a sweet and smoky contrast.

At a Glance

• Prep Time: 20 minutes active, plus 8–24 hours brining
• Cook Time: 12–14 minutes per frying batch
• Total Time: 9–25 hours (includes brining)
• Servings: 6 (about 3–4 lbs chicken; adjust if using 3–5 lbs)
• Difficulty Level: Intermediate (timing and oil temp control required)

Nutrition Highlights

Estimated nutrition per serving (1 piece of fried chicken; recipe yields ~6 servings). Estimates are based on USDA FoodData Central averages for skin-on, bone-in fried chicken and common flour/batter contributions; sodium is elevated due to the brine (see Mayo Clinic guidance on sodium intake).

• Calories: ~520 kcal
• Protein: ~34 g
• Total Fat: ~33 g
  • Saturated Fat: ~9 g
• Total Carbohydrates: ~20 g
  • Dietary Fiber: ~1 g
  • Sugars: ~1 g
• Sodium: ~1,100–1,500 mg (high — brined)
• Cholesterol: ~120 mg

Notes:

• These are approximate values; exact nutrition depends on the cut (thigh vs drumstick vs breast), amount of coating retained after frying, and oil absorption.
• Sodium is the most significant nutritional concern here because of the brine and seasoned coatings. The Mayo Clinic recommends limiting daily sodium to 1,500–2,300 mg for most adults; consider reducing brine salt or rinsing slightly after brining if you need lower sodium.

Perfect For…

• Family gatherings and potlucks: deep flavor and crisp texture make it a crowd-pleaser.
• Comfort food cravings: the warm, nostalgic aroma and crunchy exterior are pure cozy.
• Meal prepping (with refrigeration): make a big batch and reheat for easy lunches.
• Celebratory feasts: pairs beautifully with classic sides for holidays and game days.
  This specific recipe centers on bold seasoning and a pickle-juice brine for tang and moisture—great when you want a nostalgic Southern-style result with a reliably juicy interior.

How to Make The Best Fried Chicken

Ingredients

Crisp brine:

• 8 cups cold water
• 1 cup dill pickle juice (from a jar of pickles) — optional but recommended
• 4 tablespoons seasoned salt (Lawry’s preferred)
• 2 tablespoons Creole/Cajun/Louisiana seasoning (Tony Chachere’s preferred)
• 1 tablespoon cayenne pepper (optional; mild impact on final heat)
• 1 tablespoon garlic powder
• 1 tablespoon onion powder

Chicken:

• 3–5 pounds chicken pieces (skin-on, bone-in). Thighs and drumsticks recommended for best crisp/juiciness

Crisping potion (dredge/flour mix):

• 3 cups all-purpose flour
• 1 tablespoon seasoned salt (Lawry’s preferred)
• 1/2 tablespoon Creole seasoning (Tony Chachere’s preferred)
• Cajun or Louisiana seasoning to taste (if not using Creole, add extra 1/2 tablespoon seasoned salt)
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 teaspoons black pepper
• 2 teaspoons cayenne pepper (optional — won’t be very spicy when mixed in)

Frying:

• Canola oil (preferred) or vegetable oil; at least 3 quarts (amount depends on fryer/pot)

Optional substitutions and additions:

• For lower sodium: reduce seasoned salt in brine by half and omit extra salt in the dredge; extend brine time on reduced salt to compensate.
• For gluten-free: use a 1:1 gluten-free flour blend and check seasonings for hidden gluten.
• For extra crunch: add 1/2 cup cornstarch to the flour mixture.
• For richer flavor: use peanut oil for frying if no allergy, or add a tablespoon of smoked paprika to the dredge.

Step-by-step Instructions

1. Prepare the brine: In a large bowl, whisk together 8 cups cold water, 1 cup dill pickle juice, 4 tablespoons seasoned salt, 2 tablespoons Creole seasoning, 1 tablespoon cayenne (optional), 1 tablespoon garlic powder, and 1 tablespoon onion powder until dissolved.
2. Brine the chicken: Submerge the 3–5 lbs chicken pieces in the brine. Cover and refrigerate for 8–24 hours. NOTE: Do NOT skip this step — brining ensures the juicy, flavorful meat.
3. Heat the oil: When ready to fry, fill a deep fryer to the max line (~3 quarts in a 12-cup fryer) OR fill a 7-quart Dutch oven/large stock pot halfway with oil. Heat to 365°–375°F (185°–190°C). If using a Dutch oven, monitor with a meat/candy thermometer.
4. Make the crisping potion: In a large bowl, combine the 3 cups flour, 1 tablespoon seasoned salt, 1/2 tablespoon Creole, 2 teaspoons garlic powder, 2 teaspoons onion powder, 2 teaspoons black pepper, and 2 teaspoons cayenne. Mix thoroughly.
5. Dredge just before frying: Working only with the amount of chicken you’re about to fry, transfer pieces from brine to the dredge bowl and roll each piece until tightly packed and fully coated. Ensure every nook is covered. Do not coat all chicken at once—coat just before frying.
6. Fry in batches:
   • Deep fryer: Place chicken in a single layer in the basket (no stacking). Submerge in oil, uncovered, for 12–14 minutes until deep golden brown.
   • Dutch oven/pot: Carefully add chicken pieces (one layer) with tongs; fry uncovered for 12–14 minutes until deep golden brown.
7. Check doneness: Remove chicken and use a meat thermometer to ensure internal temperature is at least 165°F (74°C). If not, continue frying until safe.
8. Drain and rest: Transfer fried chicken to a paper towel-lined platter with tongs. Let cool 5–10 minutes to set the crust.
9. Serve: Enjoy hot with your choice of sauces and sides.

Practical tips:

• Oil temperature matters: keep oil at 365°–375°F. Too cool = greasy; too hot = burnt exterior, undercooked interior.
• Don’t overcrowd the fryer: maintain oil temp and even browning by frying in batches.
• Coat just before frying to keep the breading crunchy.
• Use a thermometer to check both oil and chicken internal temp—visual cues can be deceptive.
• If reducing sodium, extend brine time slightly and check seasoning of dredge.

If you’re curious about other grilled or marinated chicken approaches for when you want a lighter route, consider pairing flavors with this Best Ever Grilled Chicken Marinade for inspiration when you want to switch to the grill.

Best Pairings

• Classic sides: mashed potatoes, mac and cheese, coleslaw, collard greens, or biscuits.
• Sauces & finishes: hot sauce, honey butter (mix softened butter + honey + pinch of salt), ranch dressing, or an herby chimichurri for contrast.
• Drinks: iced tea (sweet or unsweet), craft lagers, or a crisp sparkling water with lemon.
• Lighter serving ideas: serve boneless pieces sliced over a crisp salad with a drizzle of buttermilk dressing for a crunchy protein boost.

Keeping it Fresh

Room temperature:

• Safe at room temp for no more than 2 hours (per USDA food safety guidelines). After that, refrigerate.

Refrigeration:

• Store in an airtight container or wrapped tightly in foil in the refrigerator for 3–4 days.

Freezer:

• Freeze in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag/container. Keeps well for 2–3 months. Reheat from frozen in a 375°F oven until heated through to preserve crispness.

Reheating tips:

• Reheat in a 375°F oven on a baking rack for 15–20 minutes (or longer if frozen) to restore crispness. Avoid microwaving, which makes crust soggy.

Insider Secrets

• Use skin-on, bone-in pieces: bone and skin protect the meat and promote both flavor and moistness.
• Pickle juice brine: the acidity and salt from pickle juice shorten brining time and add subtle tang—game-changing for juiciness.
• Flour + cornstarch trick: adding cornstarch (1/2 cup) to your flour mix yields an extra-crispy crust.
• Oil choice: canola oil has a neutral flavor and high smoke point; peanut oil yields extra nutty flavor (avoid if peanut allergy).
• Temperature rhythm: let the oil recover to target temp between batches; use fewer pieces per batch for even results.
• Don’t skip the rest: a brief 5–10 minute resting window lets crust set and juices redistribute.

Fun Flavor Ideas

1. Nashville Hot Twist

• After frying, brush with a hot oil mixture (melted butter or oil + cayenne, brown sugar, paprika, garlic powder) for a sticky, spicy finish.

2. Herb-Buttermilk Variation

• Substitute half the brine water with buttermilk and add fresh chopped thyme/rosemary into the dredge for a fragrant, tangy crust.

3. Gluten-Free Crunch

• Use a 1:1 gluten-free flour blend or rice flour and mix in crushed cornflakes or gluten-free panko for elevated crisp.

4. Lemon-Pepper Citrus

• Add lemon zest and extra cracked black pepper to the dredge; finish with a squeeze of fresh lemon at serving.

All Your Questions Answered

Q: Can I use boneless chicken breasts?
A: Yes, but adjust frying time (breasts cook faster or can dry out). Consider brining longer and reduce fry time; monitor internal temp.

Q: How can I reduce sodium without losing flavor?
A: Cut seasoned salt in the brine by half and add fresh herbs or citrus to the brine; compensate with flavorful, low-sodium seasonings in the dredge.

Q: Why did my coating fall off?
A: Likely coated too early or the oil temp was too low. Always dredge right before frying and ensure oil is hot enough.

Q: Is air-frying an option?
A: Air-fryers can produce a crunchy result but will differ from deep-fried texture. Use a light coating of oil spray and higher heat; expect slightly drier meat—brine first.

Q: Can I brine less time?
A: Shortening brine to 4–6 hours will help, but 8–24 hours gives best moisture and flavor.

Conclusion

This fried chicken recipe rewards patience with an unforgettable crust and deeply seasoned, juicy interior—perfect for bringing people together. If you want to widen your fried-chicken repertoire, read this classic take at The Best Southern Fried Chicken – The Country Cook for another Southern perspective, or explore a chef-driven buttermilk approach at Best Fried Chicken Recipe Ever (Extra Crispy) – Fifteen Spatulas for extra-crispy technique ideas.

Try the recipe, tweak a seasoning, and tell me how your crust turned out—I’d love to hear which variation became your favorite.

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