Name: The Best Fried Chicken
Prep time: 15 min
Cook time: 14 min
Total time: 8 h
Cuisine: American
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)

Description

A nostalgic recipe for crispy fried chicken with juicy, flavorful meat that promises comfort and warmth.

Ingredients

Scale

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)

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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