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fried chicken garnished with chop parsley on parchment paper

The Best Fried Chicken Recipe Ever

Learn these few steps to make the best fried chicken recipe of all time that is crispy, juicy and full of delicious flavor.
Course Main
Cuisine American, southern
Prep Time 15 minutes
Cook Time 16 minutes
Marinating Time 12 hours
Total Time 12 hours 31 minutes
Servings 6
Calories 614kcal


For the Brine:

  • 1 cup water
  • 3 tablespoons sea salt
  • ½ cup white distilled vinegar
  • 1 cup of ice
  • 6 finely grated cloves of garlic
  • 1 quart buttermilk
  • 1 whole roasting chicken cut up into parts

For the Breading:

  • 3 cups Bob’s Red Mill All-Purpose Flour
  • 1 cup cornstarch
  • 2 tablespoons paprika
  • 1 tablespoon sea salt
  • ½ tablespoon ground black pepper

Miscellaneous Ingredients:

  • 5 cups canola oil for frying
  • 1 cup rendered bacon fat for frying


  • Brine: Add the water, salt, and vinegar to a small size pot and bring it to a boil until the salt has been completely dissolved.
  • Immediately remove the brine from the burner and add in a heaping cup of ice cubes. Pour the mixture into a plastic bag along with the garlic and buttermilk and whisk to combine.
  • Add the chicken parts to the plastic bag with the brine in it and submerge. Place in the refrigerator to marinate for at least 12 hours and up to 24 hours.
  • Breading: In a bowl or loaf pan mix together the flour, corn starch, paprika, salt, and pepper until combined. Set aside.
  • In a separate bowl or loaf pan, drain the buttermilk brine from the chicken into the bowl or pan.
  • Next, add a piece of drained brined chicken to the seasoned flour and coat. Pat off any excess flour and submerge into the brine coating it. Remove it again and add it back to the seasoned flour and dredge it completely coating it. Set on a sheet tray lined with parchment paper or a plate. Repeat the process until all the chicken is breaded.
  • Add the oil and bacon fat to a large castiron skillet and heat to 350°.
  • 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°.
  • Drain the chicken on a rack over a sheet tray to collect the dripping oil.
  • Serve hot!


Chef Notes:
• The longer the marinade bringing process the more flavor and tenderness that can be incorporated into the chicken. I recommend the 24 hours brining time.
• If for some reason you don’t want to make the brine simply drain your pickle juice jar to render about 2 cups of the brining liquid and use it instead of the homemade brine, I made.
• I only season the cornstarch and flour with paprika, salt and pepper but you can also add things such as garlic, onion granules, cayenne and herbs to help enhance the flavor.
• The best temperature of the oil for frying chicken is 350°.
• If you have a lot of leftover rendered bacon fat and are not sure what to do with it, it freezes well or incorporate it into pie crusts for the most tender flakiest crusts ever like in my Homemade Chess Pie Recipe.


Calories: 614kcal | Carbohydrates: 37g | Protein: 29g | Fat: 39g | Saturated Fat: 14g | Cholesterol: 149mg | Sodium: 673mg | Potassium: 1059mg | Fiber: 5g | Sugar: 3g | Vitamin A: 820IU | Vitamin C: 22.2mg | Calcium: 151mg | Iron: 7.5mg