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Homemade Perfect Fried Chicken photo

Perfect Fried Chicken

This Perfect Fried Chicken is crispy, juicy, and oh-so-delicious! Elevate your comfort food game with this flavorful, double-dipped recipe!
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Brine Ingredients:
  • 1 cup kosher salt
  • 1 cup sugar
  • 2 tbsp paprika
  • 3 heads garlic cloves smashed
  • 3 bay leaves
  • 4 cups water
Buttermilk Mixture:
  • 1 quart buttermilk
  • 4 cups whole milk
  • 4 tbsp white vinegar
Chicken Ingredients:
  • 8-12 pieces chicken (legs, thighs, or breasts)
Flour Coating:
  • 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)

Equipment

  • Large mixing bowls
  • Whisk
  • Deep frying pan or Dutch oven
  • Meat Thermometer
  • Cooling rack

Method
 

Preparation Steps:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. For an extra crispy coating, dip the buttermilk-coated chicken back into the flour mixture.
  7. In a deep frying pan or Dutch oven, heat 4 cups of peanut oil over medium-high heat.
  8. 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.
  9. 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.