Description
Crispy Southern fried chicken brings pure comfort right to your dinner table with its golden, crackling exterior and juicy meat inside. Generations of home cooks have perfected this classic recipe that turns simple ingredients into a memorable meal your family will devour.
Ingredients
Scale
Main Ingredients:
- 4 pounds chicken pieces
Brine:
- 2 cups cold water
- 2 tablespoons kosher salt
- 1 tablespoon white vinegar
- 1 teaspoon sugar
- 3 cloves garlic
- 1 bay leaf
Seasoned Flour Coating:
- 2 cups all-purpose flour
- 2 teaspoons salt
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1½ teaspoons black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon cayenne pepper
Egg Wash:
- 2 large eggs
- ¼ cup water
- 1 tablespoon hot sauce
Frying Oil:
- Vegetable oil, peanut oil, or canola oil
Instructions
- Mix 2 cups cold water, 2 tablespoons kosher salt, 1 tablespoon white vinegar, 1 teaspoon sugar, 3 smashed garlic cloves, and 1 bay leaf to create your brine. Submerge your chicken pieces completely and refrigerate for 4-6 hours.
- Remove chicken from brine and thoroughly pat each piece dry with paper towels. Your chicken needs to be completely moisture-free for the best coating.
- Create three separate dredging stations: first with 2 cups seasoned flour (mixed with paprika, garlic powder, onion powder, black pepper, thyme, oregano, cayenne, and salt), second with egg wash made from 2 large eggs whisked with ¼ cup water and optional hot sauce.
- Coat each chicken piece first in flour, then dip in egg wash, then coat again in seasoned flour. This double-dredging creates an extra crispy exterior.
- Let dredged chicken pieces rest on a wire rack for 15 minutes to help the coating adhere perfectly.
- Pour vegetable oil into a Dutch oven, filling about 2-3 inches deep. Heat oil to exactly 350°F, monitoring temperature with a deep-fry thermometer.
- Carefully lower large chicken pieces (breasts, thighs) into hot oil, cooking 12-14 minutes. Smaller pieces like wings and drumsticks need 10-12 minutes.
- Flip chicken pieces once during frying to ensure even golden-brown coloring. Maintain oil temperature between 340-360°F throughout cooking.
- Remove chicken when internal temperature reaches 165°F. Drain on a wire rack to keep coating crispy and prevent sogginess.
- Allow chicken to rest 5-10 minutes before serving, which helps juices redistribute and maintains maximum tenderness.
Notes
- Brining chicken overnight maximizes tenderness and flavor absorption, so plan ahead for the best results.
- Letting dredged chicken rest allows the coating to adhere better, creating a crispier, more even crust when frying.
- Use a thermometer to maintain consistent oil temperature, which prevents greasy chicken and ensures even cooking.
- For a gluten-free version, swap all-purpose flour with rice flour or a gluten-free blend, and use cornstarch in the seasoning mix.
- Prep Time: 4 hours 15 minutes
- Cook Time: 12-14 minutes
- Category: Fried
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 530 kcal
- Sugar: 1 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 5 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 45 g
- Cholesterol: 135 mg