Published July 23, 2023.This post may contain affiliate links. Please read my disclosure policy.
Learn these few steps to make the best fried chicken recipe of all time that is crispy, juicy, and full of delicious flavor. This will absolutely become your new favorite fried chicken recipe.
Making the same chicken dishes repeatedly can be bland for you and your family. Break out of your regular routine by making my deliciousArroz con PolloorButter Chicken.
Fried Chicken
Fried Chicken is chicken parts that are breaded in seasoned flour and fried in oil until crispy and cooked throughout. The origin of it, in general, has been around since the Middle Ages and is said to be founded by the people of Scotland, who have a tradition of frying whole chickens in fat.
The history of it in the South stems back 3 centuries to African American slaves who became household cooks and furthered the tradition of frying chicken by incorporating seasonings and spices into the recipe.It is still often commonly made today and served in households and across the United States.
This is one of the most comforting foods to eat.It’s delicious, It’s pretty easy to make, and the ingredients aren’t too expensive.While all these things are true, it can be difficult to achieve maximum flavor, tenderness, and juiciness because of overcooking, seasoning, and breading falling off.
Ingredients and Substitutions
- Brine – I made a simple brine using water, coarse salt, distilled vinegar, garlic, hot sauce, whole-fat buttermilk, and ice.
- Flour – You’ll need all-purpose flour for the breading.
- Cornstarch – I like adding cornstarch to the flour breading mixture to help make it fluffier and crispier.
- Seasonings – A simple combination of paprika, coarse salt, and freshly cracked pepper is all you’ll need.
- Oil – Any neutral flavored oil like canola, grapeseed, or vegetable oil will work. If you are looking to be on the healthier side, then avocado oil would be best.
- Chicken – I used a whole chicken and cut it into breasts, thighs, drums, and wings.
3 Secrets to Making the Best Fried Chicken
In my opinion, there are 3 secrets to making the best recipe around.While some other techniques can help you achieve good-tasting chicken, these steps are imperative. If you choose to skip any of these steps, I cannot guarantee the outcome.
- Buttermilk Brining for at least 12 hours will help tenderize and flavor the chicken.
- Double breading using cornstarch. This will ensure the chicken is extra crispy.
- Rendered bacon fat incorporated into frying oil will aid in giving it its color as well as flavor.
Brining Chicken
Mix the water, salt, and vinegar into a pot and bring to a boil until the salt has dissolved. Add ice cubes to chill.
Add the brine to the buttermilk, garlic, hot sauce, and mix.
Place the chicken parts into the buttermilk brine, submerging it completely.
Marinate in the refrigerator overnight for at least 12 hours and up to 24 hours.
How to Make Fried Chicken
- Mix the flour, cornstarch, paprika, salt, and pepper in a bowl or loaf pan. Set aside.
- In a separate bowl or loaf pan, drain the buttermilk brine from the chicken into the bowl or pan. Set it aside.
- Add the oil and bacon fat to a large cast-iron skillet and heat to 350°.
- Next, add a piece of drained brined chicken to the seasoned flour and coat. Pat off any excess flour and submerge it into the brine coating it. Remove it again, add it back to the seasoned flour, and dredge it thoroughly, coating it. Set on a sheet tray lined with parchment paper or a plate. Repeat the process until all the chicken is breaded.
- 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°.
- Drain the chicken on a rack over a sheet tray to collect the dripping oil, and then serve.
Make-Ahead and Storage
Make-Ahead: This is meant to be eaten once it is done cooking. However, you 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.
Chef Note + Tips
- 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 thecornstarch 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.
More Chicken Recipes
- Beer Can Chicken
- Chicken Cacciatore
- Smoked Chicken Wings
- Spatchco*ck Chicken
- Chicken Paprikash
Video
Save
The Best Fried Chicken Recipe
5 from 21 votes
Learn these few steps to make the best fried chicken recipe of all time that is crispy, juicy, and full of delicious flavor.
Servings: 6
Prep Time: 15 minutes minutes
Cook Time: 16 minutes minutes
Marinating Time: 12 hours hours
Total Time: 12 hours hours 31 minutes minutes
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
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.
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.
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.
Breading: In a bowl or loaf pan, mix together the flour, cornstarch, paprika, salt, and pepper until combined. Set aside.
In a separate bowl or loaf pan, drain the buttermilk brine from the chicken into the bowl or pan.
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.
Add the oil and bacon fat to a large cast iron skillet and heat to 350°.
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°.
Drain the chicken on a rack over a sheet tray to collect the dripping oil.
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
Calories: 614kcalCarbohydrates: 37gProtein: 29gFat: 39gSaturated Fat: 14gCholesterol: 149mgSodium: 673mgPotassium: 1059mgFiber: 5gSugar: 3gVitamin A: 820IUVitamin C: 22.2mgCalcium: 151mgIron: 7.5mg
Course: Main
Cuisine: American, southern
Author: Chef Billy Parisi
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43 comments
- Mary
Best ever chicken
- Reply
- Kris Wehrheim
Made it last night. Very good.. family loved it. Don’t fry chicken often. But will use this recipe again!
Thanks Chef!- Reply
- David
This is the best fried chicken ever. Combining salt water with buttermilk made very juicy, flavorful chicken. Adding cornstarch to the flour gave the crispiest coating. This is absolutely the best fried chicken!!
- Reply
- Chef Billy Parisi
Thank you, glad you enjoyed it!
- Reply
- Anne Winkelmann
I made this fried chicken tonight and it was AWESOME! I didn’t marinade for as long as you suggested because I didn’t have time. I will always make my fried chicken this way. Seasoning was on point. Wasn’t sure about the paprika but it added a little something special.
Thank you Chef for encouraging me to try new things and learn new techniques!- Reply
- Diane
I just found this recipe. My question is I just bought 5 lbs of chicken wings and they are my grandsons favourite. How long do I fry them?
- Reply
until 165 internallt
- Reply
- Joni Schroeder
Best fried chicken I have ever made! Thank you
- Reply
fantastic!
- Reply
- Lea
Made this recipe. Never looking back. The flavor is awesome!!
- Reply
- Vickie
Love this!
- Reply
- Sara Stewart Wainwright
Crunchy and so flavorful, and I didn’t even marinate it but couple of hours. I didn’t cook the whole bird so I’m going to marinate the rest overnight as your recipe instructed. One thing I added was finishing salt which as you say elevated the dish! Thanks for this yummy one!
- Reply
amazing!
- Reply
- Paula Lance
so delicious!!!
- Reply
so good!!
- Reply
- Larene Robison
A definite new favorite.
- Reply
love it!
- Reply
- Linda Hannah
I made this chicken today for supper. It was absolutely delicious! My husband, who never eats any kind of breading ate the breading on the chicken this evening. It was so light and crunchy.
Thank you chef for all your wonderful recipes. I have added so many of them to my recipe book. I am 76 years old and I learn from you every single day.
Thanks again, Linda Hannah- Reply
love it!
- Reply
- Liz
Absolutely delicious! I love fried chicken and will use this recipe again and again. Thank you, Chef Parisi! ⭐️⭐️⭐️⭐️⭐️
- Reply
excellent!
- Reply
- Josephine Timblin
Chef P, you have done it again! No need for anyone to look further for the perfect recipe, for the PERFECT fried chicken. Many thanks. God Bless.
- Reply
many thanks!
- Reply
- Donna A Pollock
Hey Chef Billy,
It has been a good while since I have made fried chicken. I love it too I just never think of it. I make a lot of chicken dishes but not fried chicken. This not only looks delicious, but it sounds good too. I will have to give this one a try soon. Thank you Chef for all of your delicious recipes, I made made several of them and some of them 2 or 3 times.
Great food and great ideas…- Reply
Amazing, thank you so kindly!!
- Reply
- Lisa G Furman
Delicious! I started brining Sunday evening, dredged and cooked Monday evening. Right after we ate I started telling others.
I followed the recipe exactly and did the option of adding spices to the flour mix. I added garlic powder and thyme.
It turned out incredibly juicy, tender and flavorful!
Thank you Chef Billy!- Reply
- Melissa
Made this tonight for the first time. It’s been decades since I’ve made fried chicken. My granddaughter is visiting this summer and wanted KFC. I couldn’t bring myself to go there. Homemade is always so much better and much cheaper. Her mom and dad are very busy so it’s been a treat for her to have homemade meals here.
I added some ranch seasoning to the four, but that’s the only change I made. It turned out perfect.
Thank you very much for sharing your knowledge with us all. You’re the best!!
- Reply
Excellent!
- Reply
- TJ
Someone in my family has a milk allergy, would it be okay to use oat milk to make my own buttermilk?
- Reply
no
- Reply
- Frank
Greetings from Canada. Love watching you. Going to try this but bought Bob Mills Gluten Free All Purpose Flour. Will that alter anything? Ok to use or go with the regular all purpose if I can find it here.
- Reply
I think you could, but I can’t guarantee that it will stick perfectly to the chicken when frying or break off when frying.
- Reply
- elizabeth.klem@yahoo.com
I truly love watching you. I live your hummus and the way you bake sour dough bread…Everything has turned out perfectly. I was able to get a sourdough starter from a famous bakery in San Francisco that dates back to 1850…
- Reply
- Tia
Do you use the basket If you are deep frying the chicken in the T Fal EZ Clean feel fryer? Our chicken stuck to the bottom of the basket! Thanks!
- Reply
I would use the basket yes. When you put it in a deep fryer you can just pop it in there you sort of wave it in there back and for a few times then gently let it in there. Was your oil hot enough?
- Reply
- Jen
It was very crunchy, its was good, but maybe too crunchy. Did I do something wrong??
- Reply
Sounds like your heat was too high and you cooked it too long. Did you let it sit for a second before eating it or straight from the frier to the plate?
- Reply
- Toni
It was so good! Highly requested in my kitchen for weeknights!
- Reply
- Laura
It really is! Great spices, great recipe!
- Reply
- Alli
Fried chicken is life to me and this was epic. Loved it.
- Reply
- Sarah Skaggs
Delicious! Super great tips!
- Reply
- lauren kelly
One of my sons loves fried chicken and he went crazy for this! Thank you for a delicious recipe!
- Reply
- Amber Clark
this looks absolutly wonderful thanks for the recipie
- Reply
