Crispy Juicy Fried Chicken
Calling this recipe crispy juicy fried chicken is really an understatement to how incredible this fried chicken recipe is. Using a buttermilk brine ensures the chicken is impossibly juicy all the way through and the seasoned flour coating results in a perfect golden, crisp crust. Finger licking good has never tasted this great.
Ingredients and Substitutions
Making your own fried chicken at home is so much easier than you might think. The key is to make sure you allow enough time for the chicken pieces to marinade in the buttermilk brine. The brine works to keep the chicken juicy all the way to the bone. I also season the brine, mostly with salt, but also some of the spices used in the flour coating to allow the chicken meat to be seasoned too. The flour is seasoned with a variety of spices but I don’t think the 11 spices you might expect is necessary. A few pantry staples is plenty to make your chicken taste as good as it can possibly be.
- Chicken. We use thighs and drumsticks, but any chicken pieces work. Dark meat is our preference for flavor and moisture. Chicken breasts cook faster, so be careful not to overcook them.
- Buttermilk. The acidity tenderizes the meat for peak juiciness.
- Egg: Helps the flour adhere to the chicken.
- Flour: All-Purpose flour.
- Cornstarch: Adds extra crispiness to the crust.
- Baking powder: Creates a lighter, crispier crust (optional).
- Spices: Salt, black pepper, garlic powder, onion powder, cayenne pepper, smoked paprika (sweet paprika can also be used), celery salt (optional), dried oregano.
- Oil: for frying.
What is the best oil to fry chicken in?
I used canola oil but any neutral vegetable oil with a high smoke point will work. Peanut oil and sunflower oil are good options too. Lard is a classic but can be expensive or hard to find.
Tips for Perfect Fried Chicken
- Brine time: Don’t rush the brining process! The longer the better.
- Oil temperature: Make sure your oil is hot enough. Oil that isn’t at temperature yet will soak into the chicken and make it greasy. Use a thermometer if you have one.
- Don’t overcrowd: Fry the chicken in batches to ensure they cook evenly. Overcrowding the pan will cause the temperature of the oil to drop and will result in soggy, greasy chicken.
- Double dip (optional): For an extra crispy crust, dredge the chicken in the flour mixture twice.
Making Fried Chicken Ahead & Reheating:
Although best served fresh, fried chicken can definitely be made ahead. Fry the chicken as directed then transfer to a wire rack set over a sheet pan. Refrigerate overnight then re-fry in hot oil for 5 minutes before serving. This is the best way to reheat fried chicken and also great for extra crispy chicken, according to J Kenji Lopez-Alt from Serious Eats.)
Air Fryer Fried Chicken? (Spoiler alert: not recommended!)
We don’t recommend air frying this particular recipe. The flour coating needs oil to fry properly. For air fryer chicken, a breadcrumb coating and oil spray work better.
What to serve with fried chicken
The classic side dishes for fried chicken like mashed potatoes and gravy, Mac and cheese, coleslaw, macaroni salad, potato salad and fries are great choices for a reason.
Ingredients
- 4 chicken thighs
- 4 drumsticks
For the buttermilk brine
- 3 cups buttermilk
- 1 egg
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- ½ tsp cayenne pepper
For the flour coating
- 2 cups flour
- 3/4 cup cornstarch
- 1 tsp baking powder
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp celery salt
- 1 tsp onion powder
- 2 tsp dried oregano
- 1 tsp cayenne pepper
- 1 tsp smoked paprika
For frying
- oil for frying
Instructions
- Combine the buttermilk, egg, salt, pepper, garlic powder and cayenne pepper in a measuring jug or bowl.
- Place the chicken pieces in a ziploc bag and pour over the brine. Seal the bag then place in the fridge for at least 4 hours but ideally up to 24 hours for the juiciest end result.
- Add flour, cornstarch, baking powder, a few teaspoons of salt, pepper, garlic powder, onion powder, cayenne pepper, smoked paprika, dried oregano and celery salt in a large bowl.
- Add enough oil to deep fry the chicken (approximately 8 cups) to a pot set over medium-high heat. The oil is ready when a wooden spoon is pressed to the bottom of the pot and bubbles appear around the edges of the spoon.
- Add 4 tablespoons of brine to the flour mixture, mixing lightly to create a few clumps in the flour.
- Wipe the excess brine from the chicken and coat in the flour, making sure the chicken is thoroughly coated.
- Shake off excess flour then carefully lower into the hot oil.
- Allow the chicken to fry for 4-5 minutes per side until the chicken is golden brown and crisp.
- Remove the chicken from the oil then place on a wire rack set over a sheet pan.
- Place the chicken in a hot oven (200ºC/390ºF) for 7-10 minutes until the chicken is cooked through (the flesh will be opaque white to the bone or read 165ºF/73ºC on a meat thermometer).
- Serve the chicken with side dishes of your choice.
I certainly will try this recipe and let you know the result! Thank you
Audrey
Can you just cook it all the way through in the oil instead of finishing in the oven? It just seems like an unnecessary extra step unless there’s another reason for doing so, please help.
Thanks!
You absolutely can – I just find bigger pieces often brown too much in the oil before they are fully cooked.
Can we get a biscuit recipe soon? ???
I’ll definitely start working on one!