Description
This fried chicken recipe rewards patience with an unforgettable crust and deeply seasoned, juicy interior—perfect for family gatherings and weekend comfort food.
Ingredients
Scale
- 8 cups cold water
- 1 cup dill pickle juice (optional)
- 4 tablespoons seasoned salt
- 2 tablespoons Creole seasoning
- 1 tablespoon cayenne pepper (optional)
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 3–5 pounds chicken pieces (skin-on, bone-in)
- 3 cups all-purpose flour
- 1 tablespoon seasoned salt
- 1/2 tablespoon Creole seasoning
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons black pepper
- 2 teaspoons cayenne pepper (optional)
- Canola oil (or vegetable oil; at least 3 quarts)
Instructions
- In a large bowl, whisk together the brine ingredients until dissolved.
- Submerge chicken pieces in the brine, cover, and refrigerate for 8–24 hours.
- Heat oil in a deep fryer or Dutch oven to 365°–375°F (185°–190°C).
- In a separate bowl, mix all dry ingredients for the crisping potion.
- Coat chicken pieces with the flour mixture just before frying.
- Fry in batches for 12–14 minutes until deep golden brown.
- Check doneness with a meat thermometer (internal temperature should be at least 165°F).
- Drain on paper towels and let cool for 5–10 minutes before serving.
Notes
Maintain oil temperature while frying and do not overcrowd the fryer. Use skin-on, bone-in pieces for best flavor and moisture.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southern
Nutrition
- Serving Size: 1 piece
- Calories: 520
- Sugar: 1g
- Sodium: 1200mg
- Fat: 33g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 120mg