Perfect Fried Chicken
When it comes to comfort food, few dishes can rival the allure of crispy, juicy fried chicken. The satisfying crunch of the golden-brown crust, combined with tender, flavorful meat, makes for an unforgettable meal. This Perfect Fried Chicken recipe takes traditional methods and elevates them with a flavorful brine and a double-dipping technique that guarantees crispy results every time. Whether you’re serving it at a family dinner or a backyard barbecue, this recipe will surely impress!
What Makes This Recipe Special
What sets this Perfect Fried Chicken apart is the brining process. By soaking the chicken in a flavorful buttermilk marinade, we ensure that every piece is infused with deliciousness and remains juicy even after frying. The addition of garlic, bay leaves, and a blend of spices not only contributes to the taste but also enhances the overall texture of the chicken. Plus, the double-dip in seasoned flour creates a crunchy, irresistible crust that you won’t be able to resist!
Ingredients at a Glance
- 1 cup kosher salt
- 1 cup sugar
- 2 tbsp paprika
- 3 heads of garlic – cloves smashed
- 3 bay leaves
- 1 quart buttermilk
- 4 cups whole milk
- 4 tbsp white vinegar
- 8-12 pieces of chicken (legs, thighs, or breasts)
- 4 cups all-purpose flour
- 1 tbsp kosher salt
- 1 tbsp paprika
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tbsp black pepper
- 3 large eggs
- 3 tsp baking powder
- 1 tsp baking soda
- 4 cups peanut oil (for frying)
Appliances & Accessories
- Large mixing bowls – for marinating and mixing ingredients.
- Whisk – to combine the wet ingredients smoothly.
- Deep frying pan or Dutch oven – for frying chicken to perfection.
- Meat thermometer – to ensure chicken is cooked through.
- Cooling rack – to allow excess oil to drip off the fried chicken.
Perfect Fried Chicken Cooking Guide
Step 1: Prepare the Brine
In a large bowl, combine 1 cup of kosher salt, 1 cup of sugar, 2 tablespoons of paprika, the smashed garlic cloves, and bay leaves. Add 4 cups of water and stir until the salt and sugar dissolve. This step is crucial as it builds flavor and moisture in the chicken.
Step 2: Brine the Chicken
Place the chicken pieces into the brine, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours or overnight for best results. This brining process is what makes the chicken so juicy and flavorful!
Step 3: Prepare the Buttermilk Mixture
In a separate bowl, combine 1 quart of buttermilk, 4 cups of whole milk, and 4 tablespoons of white vinegar. Let it sit for about 10 minutes to thicken slightly. This homemade buttermilk will add even more flavor and tenderness to the chicken.
Step 4: Dredge the Chicken
Remove the chicken from the brine and rinse it under cold water. Pat it dry thoroughly with paper towels. Dip each piece into the buttermilk mixture, allowing excess to drip off, then coat it in the seasoned flour mixture.
Step 5: Prepare the Flour Coating
In a large bowl, mix 4 cups of all-purpose flour, 1 tablespoon of kosher salt, 1 tablespoon of paprika, 1 tablespoon of onion powder, 1 tablespoon of garlic powder, and 1 tablespoon of black pepper. This mixture will create a flavorful crust.
Step 6: Double Dip for Extra Crunch
For an extra crispy coating, dip the buttermilk-coated chicken back into the flour mixture. This double-dipping technique is essential for achieving that perfect crunch.
Step 7: Heat the Oil
In a deep frying pan or Dutch oven, heat 4 cups of peanut oil over medium-high heat. Use a thermometer to ensure the oil reaches about 350°F (175°C).
Step 8: Fry the Chicken
Carefully add the chicken pieces to the hot oil, making sure not to overcrowd the pan. Fry in batches if necessary, cooking for about 12-15 minutes per side or until golden brown and fully cooked (internal temperature should reach 165°F or 74°C).
Step 9: Drain and Rest
Once cooked, transfer the chicken to a cooling rack set over a baking sheet to drain excess oil. Allow it to rest for at least 10 minutes before serving; this will help the juices redistribute and keep the meat tender.
Better-for-You Options
- Use whole wheat flour instead of all-purpose flour for a heartier crust.
- Swap peanut oil for avocado oil, which has a higher smoke point and is a healthier fat option.
- Try baking the chicken instead of frying for a lighter version; use the same seasoning and buttermilk marinade.
- Opt for skinless chicken pieces to reduce fat content without sacrificing flavor.
Cook’s Notes
- For maximum flavor, consider brining the chicken overnight.
- Make sure the oil is hot enough before adding the chicken to avoid greasy results.
- Let the fried chicken rest before serving to ensure it’s juicy.
- Feel free to experiment with different spices in the flour mixture to suit your taste preferences.
Best Ways to Store
Leftover fried chicken can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, place the chicken in a preheated oven at 350°F (175°C) until warmed through. This helps retain its crispy texture. For longer storage, freeze the chicken in a single layer on a baking sheet, then transfer to a freezer-safe container or bag for up to 3 months.
Handy Q&A
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken, but make sure to fully thaw it and pat it dry before brining and frying. This ensures even cooking and helps the breading adhere better.
What type of chicken works best for frying?
Bone-in, skin-on pieces such as thighs, drumsticks, and wings tend to work best for frying as they remain juicy and flavorful. However, you can use boneless pieces if preferred.
How do I know when the chicken is done frying?
The chicken is done when it reaches an internal temperature of 165°F (74°C) and has a golden-brown crust. A meat thermometer is a handy tool for this step!
Can I make the buttermilk mixture ahead of time?
Absolutely! You can prepare the buttermilk mixture ahead of time and store it in the refrigerator for up to 2 days. Just give it a good stir before using it for the chicken.
Desserts to Finish
Hungry for More?
If you’ve enjoyed this Perfect Fried Chicken recipe, you’re in for a treat! Explore our other delectable recipes that celebrate the joy of cooking, from comforting casseroles to mouthwatering desserts. Your culinary adventures are just beginning! Whether you’re planning a family gathering or an intimate dinner, these recipes are sure to delight everyone at the table. Happy cooking!
Perfect Fried Chicken
Ingredients
Equipment
Method
- In a large bowl, combine 1 cup of kosher salt, 1 cup of sugar, 2 tablespoons of paprika, the smashed garlic cloves, and bay leaves. Add 4 cups of water and stir until the salt and sugar dissolve.
- Place the chicken pieces into the brine, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours or overnight for best results.
- In a separate bowl, combine 1 quart of buttermilk, 4 cups of whole milk, and 4 tablespoons of white vinegar. Let it sit for about 10 minutes to thicken slightly.
- Remove the chicken from the brine and rinse it under cold water. Pat it dry thoroughly with paper towels. Dip each piece into the buttermilk mixture, allowing excess to drip off, then coat it in the seasoned flour mixture.
- In a large bowl, mix 4 cups of all-purpose flour, 1 tablespoon of kosher salt, 1 tablespoon of paprika, 1 tablespoon of onion powder, 1 tablespoon of garlic powder, and 1 tablespoon of black pepper.
- For an extra crispy coating, dip the buttermilk-coated chicken back into the flour mixture.
- In a deep frying pan or Dutch oven, heat 4 cups of peanut oil over medium-high heat.
- Carefully add the chicken pieces to the hot oil, making sure not to overcrowd the pan. Fry in batches if necessary, cooking for about 12-15 minutes per side or until golden brown and fully cooked.
- Once cooked, transfer the chicken to a cooling rack set over a baking sheet to drain excess oil. Allow it to rest for at least 10 minutes before serving.
Notes
- For maximum flavor, consider brining the chicken overnight.
- Make sure the oil is hot enough before adding the chicken to avoid greasy results.
- Let the fried chicken rest before serving to ensure it's juicy.
