Crispy Fried Chicken
This crispy fried chicken recipe will give you golden, crunchy pieces that rival any restaurant, with secrets like brining, proper breading, and hot oil.
Ingredients
For the Brine
- 1 gallon water For brining the chicken
- ½ cup salt For brining
- 1 tablespoon sugar Optional, for the brining solution
For the Chicken
- 4 pieces chicken pieces Use a mix of thighs, drumsticks, and breasts
For the Breading
- 2 cups all-purpose flour For double-dipping
- ½ cup cornstarch For extra crispiness
- 1 cup buttermilk Or regular milk plus a splash of lemon juice
- 1 teaspoon black pepper For seasoning the flour
- 1 teaspoon garlic powder For seasoning the flour
- 1 teaspoon smoked paprika For flavoring the breading
- ½ teaspoon cayenne pepper Optional, for heat
For Frying
- 2 quarts vegetable or peanut oil For frying the chicken
Instructions
Brining the Chicken
- Mix water, salt, and sugar in a large bowl to create the brine.
- Dunk the chicken pieces into the brine and let them soak for at least 2 hours, preferably overnight.
Preparation
- In a separate bowl, combine flour, cornstarch, and seasonings to prepare the breading.
- Remove chicken from the brine and let excess moisture drip off.
Breading the Chicken
- Dip each chicken piece into the seasoned flour, then into the buttermilk, and back into the flour for double coating.
- Allow the coated chicken to rest for a few minutes to ensure good adhesion of the breading.
Frying the Chicken
- Heat oil in a deep pot to 350-360°F (175-180°C).
- Fry chicken pieces in batches until golden brown and cooked through, about 15-18 minutes.
- Remove chicken and let it cool on a wire rack to maintain crispiness.
Notes
For flavored variations, experiment with different spices in the flour or buttermilk. To keep chicken warm, place in a low oven on a rack. Use a tall pot to minimize oil splatters during frying.