There’s something irresistibly indulgent about biting into crispy, golden-brown fried chicken. The contrast between the crunch of the seasoned crust and the juicy, flavorful meat inside is pure culinary magic. Whether you’re prepping it for a weekend dinner or a midnight craving, this fried chicken recipe is guaranteed to satisfy. If you enjoy experimenting with delicious meals, you can also explore other exciting chicken recipes to elevate your cooking repertoire!
Credit: britneybreaksbread
Ingredients You’ll Need
Here’s everything required to bring this fried chicken recipe to life. These measurements are precise to ensure perfect flavor and texture every time:
Chicken and Brine
- 3 lbs chicken drumsticks or thighs
- 4 cups whole milk (can substitute with water)
- 1/4 cup salt
- 8 garlic cloves, smashed
- 2 tbsp black peppercorns
- 3 bay leaves
Seasoning Mix
- 2 cups all-purpose flour (substitute with gluten-free flour if needed)
- 2 cups cornstarch
- 1 tbsp kosher salt
- 1/2 tbsp white pepper
- 1 tbsp black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1/2 tbsp cayenne pepper
- 1 tbsp baking powder
Wet Batter
- 1 cup prepared seasoning mix
- 1 cup water (cold)
Frying
- Neutral oil (canola or vegetable oil works best)
Cooking Time and Serving Details
- Prep Time: 3 hours (includes brining)
- Cook Time: 15 minutes
- Total Time: 3 hours 15 minutes
- Servings: 6
This recipe may seem time-intensive because of the brining, but every minute is worth it when you taste that extra-juicy chicken!
Equipment You’ll Need
Before you start, ensure you have the following tools ready for a smooth cooking process:
- A large mixing bowl for brining and battering
- A heavy-bottomed pot or Dutch oven for frying
- Infrared thermometer (for oil temperature)
- Slotted spoon or tongs for handling chicken
- Baking sheet with a wire rack for resting the battered chicken
How to Make Fried Chicken?
Step 1: Brining the Chicken
Flavors start with brining, so this step can’t be skipped! Combine whole milk, salt, smashed garlic cloves, black peppercorns, and bay leaves in a large bowl. Brining is also what sets this recipe apart from classics like a hearty marry me chicken recipe, ensuring irresistible flavor in every bite.
Using a sharp knife, make shallow cuts in the chicken pieces to allow the brine to penetrate deeply. Submerge the chicken in the mixture, cover the bowl, and refrigerate for 2–3 hours or overnight for the best results.
Step 2: Prepare the Seasoning Mix
While your chicken is soaking up all that briny goodness, prepare the seasoning mix. In a large bowl, combine flour, cornstarch, kosher salt, white pepper, black pepper, garlic powder, onion powder, cayenne pepper, and baking powder. Whisk everything together thoroughly. This dry mix will create the signature crispy coating.
Step 3: Create the Wet Batter
Take one cup of the seasoning mix and combine it with cold water in a separate bowl. Whisk until it forms a smooth batter. The addition of cornstarch and simple ingredients makes this batter an easier, mess-free alternative to traditional egg-based coatings.
Step 4: Adding “Craggily” Textures
Here’s a pro tip for unbeatable fried chicken texture. Scoop a few tablespoons of the leftover brine into your dry seasoning mix. Using your fingers, rub them together until clumps form. These “craggily bits” will stick to the chicken and deliver that restaurant-worthy crunch!
Step 5: Coating the Chicken
Remove the chicken pieces from the brine, allowing any excess liquid to drip off. Dip each piece into the wet batter and hold it briefly to remove extra batter. Immediately press the chicken into the dry seasoning mix, ensuring it’s fully coated on all sides. If you’re a fan of textured salads with crispy accompaniments, you might find this Chinese chicken salad dressing recipe to be a delightful pairing idea.
Place the battered chicken onto a wire rack over a baking sheet to rest for 10 minutes before frying.
Step 6: Fry to Perfection
Heat your oil in a heavy-bottomed pot or Dutch oven over medium heat. Use an infrared thermometer to ensure the oil reaches 350°F. Fry the chicken in batches to avoid overcrowding or uneven cooking. Each piece takes about 8-12 minutes, depending on its size, to achieve a crispy crust and a moist interior. Always check that the internal temperature of the chicken reaches 165°F using a meat thermometer.
Once golden and fully cooked, place the chicken on a clean wire rack to drain excess oil and keep it crispy.
Credit: thechickennclub
Why I Love Making This Recipe?
To me, cooking fried chicken is about much more than just the meal itself. It’s the joy of hearing that sizzle when the chicken hits the hot oil. It’s the pride of knowing every crispy layer was prepared by my own hands. It reminds me of family dinners, summer picnics, and letting go of life’s daily stress. Most of all, it’s incredibly rewarding to see friends and family enjoy something so simple yet so soul-warming.
Tips and Variations
- Skip the Dairy: If you don’t have milk or want a non-dairy option, water brining works too.
- Spice It Up: Add paprika or chili powder for bolder flavor, or adjust the cayenne based on your spice tolerance.
- Non-Fried Alternatives: You can bake or air-fry the chicken if you prefer a healthier method. The texture won’t be quite as crispy, but it’s still delicious.
- Add Herbs: Sprinkle fresh rosemary or thyme into the brine for herbal notes.
Perfect Pairings for This Dish
This fried chicken pairs wonderfully with almost anything! Here are some pairing ideas to make it a full meal:
- Sides: Serve with buttery mashed potatoes, coleslaw, or cornbread.
- Sauces: Try your chicken with ranch dressing, sriracha mayo, or even honey mustard.
- Beverages: Sweet iced tea or a cold lemonade makes for the perfect Southern-inspired accompaniment.
Storage and Leftovers
If you have any leftovers (which isn’t likely!), store the chicken in an airtight container in the refrigerator for up to three days. To reheat and maintain crispiness, use an oven or air fryer rather than a microwave. Set your oven to 350°F and bake the chicken for about 10 minutes.
Avoid leaving fried chicken at room temperature for extended periods, as it loses its texture quickly.
Nutritional Information (Per Serving)
- Calories: Around 515 kcal
- Carbs: 108 g
- Protein: 11 g
- Fat: 6 g
- Fiber: 11 g
- Sodium: 1550 mg
These values are approximate and depend on the size and ingredients.
Common Mistakes to Avoid for Better Results
- Skipping the Brining: It’s tempting to skip this step, but brining is essential for juicy and flavorful chicken.
- Crowding the Pan: Fry in batches to maintain consistent oil temperature and avoid soggy chicken.
- Skipping Temperature Checks: Always use a thermometer. Undercooked chicken is unsafe, while overcooked chicken loses moisture.
- Using Too Cold Oil: Fried chicken’s signature crunch is achieved only at 350°F. Check your oil temperature frequently.
By sticking to these steps and adding variety when you feel adventurous, you’ll become a fried chicken pro in no time! Crispy on the outside, tender on the inside, and bursting with flavor – this recipe will make your kitchen the center of attention. Enjoy!
Fried Chicken Recipe
Ingredients
Method
- Flavors start with brining, so this step can’t be skipped! Combine whole milk, salt, smashed garlic cloves, black peppercorns, and bay leaves in a large bowl. Brining is also what sets this recipe apart from classics like a hearty marry me chicken recipe, ensuring irresistible flavor in every bite.
- Using a sharp knife, make shallow cuts in the chicken pieces to allow the brine to penetrate deeply. Submerge the chicken in the mixture, cover the bowl, and refrigerate for 2–3 hours or overnight for the best results.
- While your chicken is soaking up all that briny goodness, prepare the seasoning mix. In a large bowl, combine flour, cornstarch, kosher salt, white pepper, black pepper, garlic powder, onion powder, cayenne pepper, and baking powder. Whisk everything together thoroughly. This dry mix will create the signature crispy coating.
- Take one cup of the seasoning mix and combine it with cold water in a separate bowl. Whisk until it forms a smooth batter. The addition of cornstarch and simple ingredients makes this batter an easier, mess-free alternative to traditional egg-based coatings.
- Here’s a pro tip for unbeatable fried chicken texture. Scoop a few tablespoons of the leftover brine into your dry seasoning mix. Using your fingers, rub them together until clumps form. These “craggily bits” will stick to the chicken and deliver that restaurant-worthy crunch!
- Remove the chicken pieces from the brine, allowing any excess liquid to drip off. Dip each piece into the wet batter and hold it briefly to remove extra batter. Immediately press the chicken into the dry seasoning mix, ensuring it’s fully coated on all sides. If you’re a fan of textured salads with crispy accompaniments, you might find this Chinese chicken salad dressing recipe to be a delightful pairing idea.
- Place the battered chicken onto a wire rack over a baking sheet to rest for 10 minutes before frying.
- Heat your oil in a heavy-bottomed pot or Dutch oven over medium heat. Use an infrared thermometer to ensure the oil reaches 350°F. Fry the chicken in batches to avoid overcrowding or uneven cooking. Each piece takes about 8-12 minutes, depending on its size, to achieve a crispy crust and a moist interior. Always check that the internal temperature of the chicken reaches 165°F using a meat thermometer.
- Once golden and fully cooked, place the chicken on a clean wire rack to drain excess oil and keep it crispy.
Notes
- Skipping the Brining: It’s tempting to skip this step, but brining is essential for juicy and flavorful chicken.
- Crowding the Pan: Fry in batches to maintain consistent oil temperature and avoid soggy chicken.
- Skipping Temperature Checks: Always use a thermometer. Undercooked chicken is unsafe, while overcooked chicken loses moisture.
- Using Too Cold Oil: Fried chicken’s signature crunch is achieved only at 350°F. Check your oil temperature frequently.
