The Best Fried Chicken Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
16 mins
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Additional Time
12 hrs
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Total Time
12 hrs 31 mins
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Servings
6
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Calories
614 kcal
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Course
Main Course
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Cuisine
American
The Best Fried Chicken Recipe
Description
The chicken is first marinated in a brine made from water, salt, vinegar, garlic, buttermilk, and optional hot sauce for 12 to 24 hours, which tenderizes the meat and infuses flavor. The breading involves coating with a seasoned mix of flour, cornstarch, paprika, salt, and pepper, with a double dredging method alternating between the breading and the buttermilk brine to build layers for crunch.
Frying in a combination of cooking oil and bacon fat yields a crispy, layered crust with flavor complexity. The resulting fried chicken has a crunchy outside and tender inside, with cornstarch contributing to the distinctive crunchy texture.
Instructions include methods to keep fried chicken warm safely, reheat using oven or frying to retain crispiness, and storage guidelines noting the breading may lose texture if frozen and thawed. Optional add-ins to the breading and brine allow personalized flavor adjustments.
Ingredients
For the Brine:
- 1 cup water
- 3 tablespoons salt coarse
- ½ cup white distilled vinegar
- 1 cup ice
- 6 garlic finely grated cloves
- 1 quart buttermilk
- 1 tablespoon hot sauce
- 1 roasting chicken whole, cut up into parts
For the Breading:
- 3 cups all-purpose flour
- 1 cup cornstarch
- 2 tablespoons paprika
- 1 tablespoon salt coarse
- ½ tablespoon black pepper ground
Miscellaneous Ingredients:
- 4-5 cups cooking oil for frying
- 1 cup bacon fat rendered, for frying
Instructions
- 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, buttermilk, and hot sauce, 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, cornstarch, 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 iy 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 cast iron 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!
Notes
- Keep fried chicken warm on a rack in a low oven (200°–225°F) for up to 30 minutes before serving.
- Reheat in a 375°F oven for 12–15 minutes or refry at 325°F to restore crispiness; microwaving may make breading soggy.
- Store cooled fried chicken in airtight containers refrigerated up to 4 days; freezing is not recommended due to soggy breading upon thawing.
- Leftover pickle juice can replace brine for added flavor.
- The length of brining impacts tenderness and flavor intensity.
- The cornstarch in the breading helps create the signature layered crunchy crust.
- Additional seasonings like garlic, onion granules, cayenne, and herbs can be added to the breading to enhance flavor.
- Hot sauce in the brine is optional and can be adjusted to taste.
- Any pan suitable for frying can be used for cooking the chicken.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 614 kcal
% Daily Value*
| Calories | 614kcal | 31% |
| Carbohydrates | 37g | 12% |
| Protein | 29g | 58% |
| Fat | 39g | 60% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 149mg | 50% |
| Sodium | 673mg | 28% |
| Potassium | 1059mg | 23% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 820IU | 16% |
| Vitamin C | 22.2mg | 25% |
| Calcium | 151mg | 15% |
| Iron | 7.5mg | 42% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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