Fried Chicken
User Reviews
5
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Prep Time
40 mins
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Cook Time
15 mins
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Total Time
55 mins
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Servings
6 servings
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Calories
685 kcal
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Course
Main Course
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Cuisine
American
Fried Chicken
Description
This fried chicken recipe begins with brining the chicken pieces in a mixture of buttermilk, optional hot sauce, and salt for at least 30 minutes, or cooler and longer for juicier meat. The buttermilk brine tenderizes the chicken and adds moisture to the interior.
The dredge combines all-purpose flour, cornstarch, onion powder, salt, black pepper, and optional cayenne pepper for seasoning and a textured coating. Chicken pieces are shaken free of excess buttermilk and thoroughly coated in the dredge. Letting the coated chicken rest before frying helps the breading adhere during cooking.
Peanut or vegetable oil is heated to 340°F in a deep pot or Dutch oven, ensuring a stable frying temperature. Chicken is fried in batches until the crust turns golden brown and the internal temperature reaches a safe doneness, resulting in a crisp exterior and moist inside. After frying, chicken drains on a wire rack to remove excess oil.
Using a thermometer ensures proper oil temperature for even cooking and avoiding burning. Heating oil in cast iron maintains temperature stability. The recipe allows seasoning the buttermilk brine to taste, and cutting chicken breasts into smaller pieces promotes more even cooking. This fried chicken yields a crunchy crust with well-seasoned, tender meat.
Ingredients
For the Brine:
- 1 whole chicken 4- to 5-pound, cut into pieces (or 8 of your favorite bone-in chicken pieces)
- 1 quart buttermilk 960mL, whole
- 3 tablespoons hot sauce optional
- 1 tablespoon salt
For Dredge and Frying:
- peanut oil for frying, or vegetable oil
- 3 cups all-purpose flour (360g)
- ½ cup cornstarch (80g)
- 1 tablespoon onion powder
- 1 tablespoon salt
- 2 teaspoons black pepper ground
- 1 teaspoon cayenne pepper optional
Instructions
Brined Chicken:
- In a large bowl or ziptop bag, combine chicken pieces, buttermilk, hot sauce, and salt. Toss to combine. Cover or seal and let stand for 30 minutes, or for juicier chicken refrigerate for several hours or overnight.
Dredge and Frying:
- When ready to fry, fill a Dutch oven with 3 inches of peanut oil. Place a candy or deep-fry thermometer in the oil and place over medium heat until it reaches 340F. Place a wire rack inside a rimmed baking sheet.
- While the oil is heating, in a shallow dish, whisk together flour, cornstarch, onion powder, salt, black pepper, and cayenne.
- Remove chicken pieces from brine, and shake off excess buttermilk. Dredge in the flour mixture, making sure each piece is well coated. Place on plate or baking sheet. Let dredge pieces rest until oil is ready. (For an extra crunchy crust, lightly coat chicken again in the dredge when ready to fry.)
- Working in batches, carefully place chicken in the hot oil. Fry until golden brown and they register 165F on a meat thermometer when inserted into the thickest portion, about 7 minutes for wings, 12 minutes for drumsticks and thighs, and 15 minutes for breast pieces. Remove from the oil and let drain on the wire rack. Serve hot.
Notes
- A thermometer is helpful to maintain oil temperature around 340°F to avoid burning or undercooking the chicken.
- Use a Dutch oven or heavy-bottomed pot for even heating and fewer temperature fluctuations.
- You can reuse the frying oil after cooling and straining through a fine mesh sieve up to two times.
- Season the buttermilk brine with herbs or hot sauce to customize flavor.
- Cut chicken breasts in half crosswise before brining and frying to ensure faster, even cooking.
- Let dredged chicken rest before frying to help the breading stick better.
- Drain fried chicken on a wire rack to remove excess oil and keep crust crisp.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 685 kcal
% Daily Value*
| Calories | 685kcal | 34% |
| Carbohydrates | 67g | 22% |
| Protein | 39g | 78% |
| Fat | 28g | 43% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 126mg | 42% |
| Sodium | 2768mg | 115% |
| Potassium | 591mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 616IU | 12% |
| Vitamin C | 8mg | 9% |
| Calcium | 217mg | 22% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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