Fried Chicken Recipe

Overhead view of a plate with fried chicken on a serving board beside a linen napkin.

Fried to golden perfection, this homemade Fried Chicken is so crispy, flavorful, and juicy! Made with pantry staples, you'll have this recipe ready in no time.

Course Main Course

Cuisine American

Prep Time 40

Cook Time 15

Total Time 55

Servings servings

Calories 685kcal

Author John Kanell

Equipment

Large Pot
Candy thermometer

Ingredients

For the Brine:

1 whole chicken 4- to 5-pound, cut into pieces (or 8 of your favorite bone-in chicken pieces)
1 quart whole buttermilk (960mL)
3 tablespoons hot sauce optional
1 tablespoon salt

For Dredge and Frying:

Peanut or vegetable oil for frying
3 cups all-purpose flour (360g)
½ cup cornstarch (80g)
1 tablespoon onion powder
1 tablespoon salt
2 teaspoons ground black pepper
1 teaspoon cayenne pepper optional

Instructions

Brined Chicken:

In a large bowl or ziptop bag, combine chicken pieces, buttermilk, hot sauce, and salt. Toss to combine. Cover or seal and let stand for 30 minutes, or for juicier chicken refrigerate for several hours or overnight.

Dredge and Frying:

When ready to fry, fill a Dutch oven with 3 inches of peanut oil. Place a candy or deep-fry thermometer in the oil and place over medium heat until it reaches 340F. Place a wire rack inside a rimmed baking sheet.
While the oil is heating, in a shallow dish, whisk together flour, cornstarch, onion powder, salt, black pepper, and cayenne.
Remove chicken pieces from brine, and shake off excess buttermilk. Dredge in the flour mixture, making sure each piece is well coated. Place on plate or baking sheet. Let dredge pieces rest until oil is ready. (For an extra crunchy crust, lightly coat chicken again in the dredge when ready to fry.)
Working in batches, carefully place chicken in the hot oil. Fry until golden brown and they register 165F on a meat thermometer when inserted into the thickest portion, about 7 minutes for wings, 12 minutes for drumsticks and thighs, and 15 minutes for breast pieces. Remove from the oil and let drain on the wire rack. Serve hot.

Video

Notes

Salt the chicken right after it comes out of the oil. Hot chicken loves a sprinkle of flaky sea salt! The salt sticks because of the surface oil and seasons the crust at exactly the moment your taste buds are primed for it. Don't skip this even though there's already salt in the dredge.
Keep batches warm in a low oven. A 200°F oven holds finished chicken on a rack for up to 30 minutes without losing crispness. Don't cover it, though, or you will trap steam.
Storing leftovers: Keep fried chicken in an airtight container in the fridge for up to 4 days.

Nutrition