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5.0 from 75 votes

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.

Prep Time
15 mins
Cook Time
15 mins
Additional Time
12 hrs
Total Time
12 hrs 31 mins
Servings: 6
Calories: 614 kcal
Course: Main Course
Cuisine: American

Ingredients

For the Brine:
  • 1 cup water
  • 3 tablespoons coarse salt
  • ½ cup white distilled vinegar
  • 1 cup ice
  • 6 finely grated cloves of garlic
  • 1 quart buttermilk
  • 1 tablespoon hot sauce
  • 1 whole roasting chicken cut up into parts
For the Breading:
  • 3 cups all-purpose flour
  • 1 cup cornstarch
  • 2 tablespoons paprika
  • 1 tablespoon coarse salt
  • ½ tablespoon ground black pepper
Miscellaneous Ingredients:
  • 4-5 cups oil for frying
  • 1 cup rendered bacon fat for frying

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Breading: In a bowl or loaf pan, mix together the flour, cornstarch, paprika, salt, and pepper until combined. Set aside.
  5. In a separate bowl or loaf pan, drain the buttermilk brine from the chicken into the bowl or pan.
  6. 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.
  7. Add the oil and bacon fat to a large cast iron skillet and heat to 350°.
  8. 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°.
  9. Drain the chicken on a rack over a sheet tray to collect the dripping oil.
  10. Serve hot!

Notes

  • 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.
  • Another excellent option for the brine would be to use leftover pickle juice.
  • The longer the marinade process, the more flavorful and tender the chicken will be.
  • Cornstarch swells when being mixed with the hot oil, which makes the little granules of starch separate from each other, which is why it pushes outward from the chicken in layers. During the frying process, these granules lock into place, making the crispy, crunchy outside that is so coveted.
  • 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 hot sauce in the brine is optional.
  • Feel free to use whatever pan or pot you have to fry the chicken in.

Nutrition Information

Calories 614kcal (31%) Carbohydrates 37g (12%) Protein 29g (58%) Fat 39g (60%) Saturated Fat 14g (70%) Cholesterol 149mg (50%) Sodium 673mg (28%) Potassium 1059mg (30%) Fiber 5g (20%) Sugar 3g (6%) Vitamin A 820IU (16%) Vitamin C 22.2mg (25%) Calcium 151mg (15%) Iron 7.5mg (42%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 614

% 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.