Perfect Fried Chicken

This Perfect Fried Chicken is a crispy, juicy delight! With a flavorful brine and seasoned coating, it's bound to impress at any gathering.

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Prep Time 4

Cook Time 15

Total Time 4 15

Servings: 6 servings

Course: Main Course

Cuisine: American

For the Brine:

1 cup kosher salt Essential for brining, enhancing the chicken's natural flavors.
1 cup sugar Balances the saltiness and contributes to the caramelization of the crust.
2 tbsp paprika Adds a beautiful color and a mild sweetness.
3 heads garlic cloves smashed, infuses the brine with aromatic flavor.
3 bay leaves Adds depth and a hint of earthiness to the brine.
1 quart buttermilk Tenderizes the chicken and imparts a rich flavor.
4 cups whole milk Used in combination with buttermilk for a creamy marinade.
4 tbsp white vinegar To create buttermilk if you don’t have any on hand.
8-12 pieces chicken A mix of legs, thighs, and breasts for variety.
4 cups all-purpose flour The base for the crispy coating.
1 tbsp kosher salt For seasoning the flour mixture.
1 tbsp paprika To season the coating further.
1 tbsp onion powder Adds depth and a hint of sweetness.
1 tbsp garlic powder Enhances the overall flavor profile.
1 tbsp black pepper For a little heat and seasoning.
3 large eggs Helps the flour stick to the chicken.
3 tsp baking powder Adds lightness to the coating.
1 tsp baking soda Aids in creating a crispy texture.
4 cups peanut oil Ideal for frying due to its high smoke point.

Preparation Steps:

In a large bowl, combine 1 cup kosher salt, 1 cup sugar, smashed garlic cloves, and bay leaves in 1 quart of water. Stir until the salt and sugar dissolve.
Add your chicken pieces to the brine, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, preferably overnight.
In another bowl, whisk together 1 quart of buttermilk, 4 cups of whole milk, and 4 tbsp of white vinegar to create the marinade.
In a separate bowl, mix 4 cups of all-purpose flour with 1 tbsp kosher salt, 1 tbsp paprika, 1 tbsp onion powder, 1 tbsp garlic powder, and 1 tbsp black pepper.
In a large heavy-bottomed pot or deep fryer, heat 4 cups of peanut oil to 350°F (175°C).
Remove the chicken from the brine and pat it dry with paper towels. Dip each piece into the buttermilk mixture, then dredge it in the seasoned flour.
Carefully place the breaded chicken into the hot oil, frying for about 12-15 minutes until golden brown and cooked through (internal temperature should reach 165°F or 74°C).
Transfer the chicken to a wire rack to drain excess oil and allow it to rest for a few minutes before serving.