The Best Fried Chicken Recipe

Learn these few steps to make the best fried chicken recipe of all time that is crispy, juicy, and full of delicious flavor. This will absolutely become your new favorite fried chicken recipe.

Making the same chicken dishes repeatedly can be bland for you and your family. Break out of your regular routine by making my delicious Arroz con Pollo or Butter Chicken.

Fried Chicken

Fried Chicken is chicken parts that are breaded in seasoned flour and fried in oil until crispy and cooked throughout. The origin of it, in general, has been around since the Middle Ages and is said to be founded by the people of Scotland, who have a tradition of frying whole chickens in fat.

The history of it in the South stems back 3 centuries to African American slaves who became household cooks and furthered the tradition of frying chicken by incorporating seasonings and spices into the recipe. It is still often commonly made today and served in households and across the United States.

This is one of the most comforting foods to eat. It’s delicious, It’s pretty easy to make, and the ingredients aren’t too expensive. While all these things are true, it can be difficult to achieve maximum flavor, tenderness, and juiciness because of overcooking, seasoning, and breading falling off.

Ingredients

• Brine – I made a simple brine using water, coarse salt, distilled vinegar, garlic, hot sauce, whole-fat buttermilk, and ice.
• Flour – You’ll need all-purpose flour for the breading.
• Cornstarch – I like adding cornstarch to the flour breading mixture to help make it fluffier and crispier.
• Seasonings – A simple combination of paprika, coarse salt, and freshly cracked pepper is all you’ll need.
• Oil – Any neutral flavored oil like canola, grapeseed, or vegetable oil will work. If you are looking to be on the healthier side, then avocado oil would be best.
• Chicken – I used a whole chicken and cut it into breasts, thighs, drums, and wings.

3 Secrets to Making the Best Fried Chicken

In my opinion, there are 3 secrets to making the best recipe around. While some other techniques can help you achieve good-tasting chicken, these steps are imperative. If you choose to skip any of these steps, I cannot guarantee the outcome.

1. Buttermilk Brining for at least 12 hours will help tenderize and flavor the chicken.
2. Double breading using cornstarch. This will ensure the chicken is extra crispy.
3. Rendered bacon fat incorporated into frying oil will aid in giving it its color as well as flavor.

Brining Chicken

Mix the water, salt, and vinegar into a pot and bring to a boil until the salt has dissolved. Add ice cubes to chill.

Add the brine to the buttermilk, garlic, hot sauce, and mix.

Place the chicken parts into the buttermilk brine, submerging it completely.

Marinate in the refrigerator overnight for at least 12 hours and up to 24 hours.

How to Make Fried Chicken

1. Mix the flour, cornstarch, paprika, salt, and pepper in a bowl or loaf pan. Set aside.
2. In a separate bowl or loaf pan, drain the buttermilk brine from the chicken into the bowl or pan. Set it aside.
3. Add the oil and bacon fat to a large cast-iron skillet and heat to 350°.
4. Next, add a piece of drained brined chicken to the seasoned flour and coat. Pat off any excess flour and submerge it into the brine coating it. Remove it again, add it back to the seasoned flour, and dredge it thoroughly, coating it. Set on a sheet tray lined with parchment paper or a plate. Repeat the process until all the chicken is breaded.
5. Cook the chicken in batches in the oil, cooking it for 7-8 minutes per side until crispy golden brown and an internal temperature of 165°.
6. Drain the chicken on a rack over a sheet tray to collect the dripping oil, and then serve.

Make-Ahead and Storage

Make-Ahead: This is meant to be eaten once it is done cooking. However, you can keep it warm on a rack over a sheet tray at low temperatures in the oven (200° to 225°) for up to 30 minutes before serving.

How to Reheat: Add it to a rack over a sheet tray and cook in the oven at 375° for 12 to 15 minutes or until hot. You can also refry the chicken in oil to re-brown and cook through. If frying, do so at 325°. If you microwave it, the breading can become soggy.

How to Store: Store the fried chicken, once cooled, in an airtight container and keep it in the refrigerator for up to 4 days. It does not freeze that well because once thawed, the breading can become soggy.

More Chicken Recipes

• Beer Can Chicken
• Chicken Cacciatore
• Smoked Chicken Wings
• Spatchcock Chicken
• Chicken Paprikash