Deliciously crispy fried chicken served with dipping sauce

The Best Fried Chicken

ByCasey Monroe

Why make this recipe

Fried chicken is a beloved comfort food that brings joy to tables everywhere. It’s crispy on the outside and juicy on the inside, making it a favorite for family dinners, picnics, and gatherings. By making this recipe, you can enjoy a classic dish that’s packed with flavor and sure to impress everyone who tries it. The brining process ensures your chicken is incredibly moist, while the crispy coating gives that satisfying crunch we all adore.

How to make The Best Fried Chicken

Ingredients

  • 3 cups all-purpose flour
  • 1 tablespoon seasoned salt (Lawry’s if possible)
  • 1/2 tablespoon Creole seasoning (Tony Chachere’s if possible)
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons black pepper
  • 2 teaspoons cayenne pepper (optional)
  • Canola oil (or vegetable oil, about 3 quarts)
  • 8 cups cold water
  • 1 cup dill pickle juice (optional)
  • 4 tablespoons seasoned salt (Lawry’s)
  • 2 tablespoons Creole seasoning (or extra seasoned salt)
  • 1 tablespoon cayenne pepper (for brining, optional)
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 3-5 pounds of chicken pieces (with skin and bone, preferred thighs and drumsticks)

Directions

  1. Brine the Chicken: In a large bowl, mix all brining ingredients: 8 cups of cold water, 1 cup of dill pickle juice, 4 tablespoons of seasoned salt, 2 tablespoons of Creole seasoning, 1 tablespoon of cayenne pepper, 1 tablespoon of garlic powder, and 1 tablespoon of onion powder. Add the chicken pieces, cover, and refrigerate for 8-24 hours. This step is vital for flavor and juiciness.

  2. Heat the Oil: When ready to fry, heat your oil in a deep fryer (375°F) or a Dutch oven until it reaches 365°F-375°F. Make sure the chicken will be completely submerged in oil.

  3. Prepare the Coating: In a large bowl, mix the flour, 1 tablespoon of seasoned salt, 1/2 tablespoon of Creole seasoning, garlic powder, onion powder, black pepper, and cayenne pepper (if using).

  4. Coat the Chicken: Take the brined chicken and immediately place it in the flour mixture, fully coating every piece. Only coat the chicken you plan to fry right away.

  5. Fry the Chicken:

    • If using a deep fryer: Add the chicken pieces in batches without overlapping, and fry for 12-14 minutes until golden brown. Use a thermometer to ensure the internal temperature is at least 165°F.
    • If using a Dutch oven: Carefully place chicken in hot oil, one piece at a time, and fry in batches for 12-14 minutes. Again, check for the 165°F temperature inside the chicken.

  6. Drain and Serve: Once cooked, use tongs to transfer the chicken to a paper towel-lined plate to drain. Let cool for 5-10 minutes before serving.

  7. Enjoy: Pair this delicious fried chicken with hot sauce, honey butter, ranch, or your favorite sides!

How to serve The Best Fried Chicken

Serve the fried chicken warm, right out of the fryer, for the best texture and flavor. You can create a family-style platter with sides like mashed potatoes, coleslaw, or cornbread. It also goes well with dipping sauces like hot sauce or honey butter for added flavor.

How to store The Best Fried Chicken

To store leftover fried chicken, let it cool completely, then keep it in an airtight container in the refrigerator. It will stay good for about 3-4 days. For longer storage, you can also freeze the chicken in a freezer-safe bag. Just make sure to separate the pieces with parchment paper to prevent sticking.

Tips to make The Best Fried Chicken

  • Don’t skip the brining step; it’s key to getting juicy chicken.
  • For extra crunch, double-coat the chicken by dipping it back in the brine and then the flour mixture one more time before frying.
  • Maintain the oil temperature throughout frying by not adding too many pieces at once; this can cause the temperature to drop.

Variation

You can try using different seasoning blends to create unique flavors, such as lemon pepper or barbecue rubs. Additionally, feel free to experiment with various cooking oils or even an air fryer for a healthier option.

FAQs

  1. Can I use boneless chicken?

    • While you can use boneless chicken, it’s best to stick with bone-in pieces for juiciness and flavor.

  2. Is it necessary to brine the chicken?

    • Yes, brining is crucial for making the chicken moist and flavorful. Skipping this step may result in drier chicken.

  3. What oil should I use for frying?

    • Canola oil is preferred for frying due to its high smoke point and neutral flavor, but vegetable oil also works well.