This fried chicken is crispy on the outside, juicy and tender inside, and built on a simple brine-and-dredge method that makes it reliable every time. The crust is deeply seasoned with Creole and garlic notes, and the brine (with optional pickle juice) gives the meat extra moisture and flavor. It’s easy because the hard work is the brine—after that it’s just a tight flour coating and a steady fry. Serve it with hot sauce, honey butter, or ranch for a classic finish. If you like variations, try one of the flavor ideas below or read a quick tip from a related recipe at our recipe notes.

Why You’ll Love This The Best Fried Chicken

Deep, well-rounded seasoning from both the brine and the flour dredge.
Brining keeps the chicken juicy for hours after frying.
Simple pantry ingredients: flour, seasonings, water, oil, and chicken.
Optional pickle juice adds tang and an extra layer of flavor.
Crisp, golden crust that holds up well for sandwiches or plates.
Flexible timing: brine 8–24 hours to suit your schedule.
Great for weeknights, weekend dinners, or casual gatherings.
Easy to scale up for a crowd without changing the method.

What Is The Best Fried Chicken?

The Best Fried Chicken is a classic, Southern-style, brined and deep-fried chicken made with skin-on, bone-in pieces. The brine infuses the meat with salt and spices so each bite is juicy and seasoned all the way through. The flour mixture (the “crisping potion”) creates a tight, crunchy crust that turns golden in hot oil. The cooking method is straightforward: brine, dredge, and fry in batches. The vibe is comfort food—perfect for a family dinner, a picnic, or a weekend treat.

Ingredients for The Best Fried Chicken

For the Brine

8 cups cold water
1 cup dill pickle juice (optional)
4 tablespoons seasoned salt
2 tablespoons Creole, Cajun or Louisiana seasoning
1 tablespoon cayenne pepper (optional for brining)
1 tablespoon garlic powder
1 tablespoon onion powder

For the Crisping Potion (Flour Coating)

3 cups all-purpose flour
1 tablespoon seasoned salt
1/2 tablespoon Creole seasoning
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons black pepper
2 teaspoons cayenne pepper (optional)

For Frying & Chicken

Canola oil or vegetable oil (about 3 quarts)
3–5 pounds chicken pieces, skin-on and bone-in

To Serve (optional)

Hot sauce, honey butter, or ranch

Ingredient Notes (Substitutions, Healthy Swaps)

Seasoned salt: If you don’t have seasoned salt, use regular salt and add a pinch of sugar plus a pinch of paprika. Keep amounts the same for brine or dredge.
Creole/Cajun seasoning: Substitute with your favorite all-purpose Cajun blend or use smoked paprika plus a little onion powder and cayenne.
Dill pickle juice: Optional but strong—adds tang and helps tenderize. Replace with 1/4 cup apple cider vinegar mixed into the brine if you want milder acid.
Cayenne: Omit if you prefer mild heat. It lives in both brine and flour mix as optional—use one or both for extra spice.
Oil: Canola or vegetable oil works for neutral flavor and high smoke point. Peanut oil is an option if no nut allergies and you want extra browning.
Chicken pieces: Skin-on, bone-in is recommended for best flavor and texture. Boneless or skinless will fry faster but will be drier; adjust cook time and watch temperature carefully.

Step-by-Step Instructions

Step 1 – Make the brine and brine the chicken (8–24 hours)

In a large bowl, combine 8 cups cold water, 1 cup dill pickle juice (if using), 4 tablespoons seasoned salt, 2 tablespoons Creole seasoning, 1 tablespoon cayenne (if desired), 1 tablespoon garlic powder, and 1 tablespoon onion powder. Stir until the salt dissolves.
Add the 3–5 pounds of chicken pieces, submerging them. Cover and refrigerate for 8–24 hours.
Visual cue: The brine should cover all the pieces. If not, add a bit more water.

Step 2 – Heat the oil

Remove the chicken from the fridge while you heat oil. Heat about 3 quarts of canola or vegetable oil in a deep fryer or Dutch oven to 365°–375°F. Use a thermometer to maintain steady heat.

Step 3 – Mix the flour coating

In another large bowl, whisk together 3 cups all-purpose flour, 1 tablespoon seasoned salt, 1/2 tablespoon Creole seasoning, 2 teaspoons garlic powder, 2 teaspoons onion powder, 2 teaspoons black pepper, and 2 teaspoons cayenne pepper (optional). This is your crisping potion.

Step 4 – Dredge the chicken

Remove chicken pieces from the brine and let excess drip off. One at a time, coat each piece thoroughly in the flour mixture. Press the flour onto the skin to ensure a tight coating.

Step 5 – Fry the chicken

Fry the chicken in batches so pieces don’t touch. Cook 12–14 minutes per batch until pieces are deep golden brown and the internal temperature reaches 165°F. Use a probe thermometer to confirm. Place cooked pieces on a paper towel-lined dish to drain.

Pro cue: Keep oil between 365°–375°F; dropping too low will make the crust greasy and undercooked.

Step 6 – Rest and serve

Let the chicken rest 5–10 minutes before serving. Serve with hot sauce, honey butter, or ranch if desired.

Pro Tips for Success

Use a thermometer: Maintain oil at 365°–375°F for even browning and proper cooking.
Patience on brine time: Brine at least 8 hours for flavor; 24 hours is safe and gives more depth.
Tight coating: Press flour onto the skin so it adheres; loose dredging flakes off in the oil.
Fry in batches: Don’t crowd the pot. Crowding drops oil temperature and yields soggy crust.
Drain briefly: Let excess oil drip on paper towels, but don’t stack hot pieces tightly — stacking steams the crust.
Test one piece first: If frying time or doneness is uncertain, test a small piece and adjust temperature and time.
Use skin-on, bone-in: This yields the best texture and flavor; avoid boneless white meat unless you change cook time.

Flavor Variations

Classic Mild (optional): Omit cayenne in both brine and flour for a milder profile.
Spicy Creole (optional): Double the cayenne in the flour mixture and add an extra teaspoon of Creole seasoning for a kick.
Garlic Lover (optional): Add 1 teaspoon of granulated garlic to the flour mix for an extra garlic punch.
Pickle-Forward (optional): Increase dill pickle juice to 1 1/2 cups in the brine for more tang.
Herb Crunch (optional): Add 1 tablespoon dried thyme or oregano to the flour mix for a subtle herb note.
Honey-Glazed Finish (optional): After frying, brush lightly with warmed honey butter for a sweet-savory finish.

Serving Suggestions

Classic plate: Serve with mashed potatoes and coleslaw for a timeless combo.
Sandwich: Slice the chicken and stack on a soft bun with pickles and a drizzle of hot sauce.
Picnic pack: Serve cold or room temperature alongside potato salad and pickles.
Brunch: Pair with waffles and maple syrup for a sweet-and-salty brunch.
Game day: Cut into pieces and serve on a platter with dipping sauces.
Family style: Place whole pieces on a board with lemon wedges and extra seasoning on the side.

Make-Ahead, Storage & Reheating

Make-ahead: Brine the chicken up to 24 hours ahead. You can also dredge and refrigerate the coated pieces for up to 4 hours before frying (refrigerate uncovered on a rack).
Storage (fridge): Store cooked chicken in an airtight container for up to 3–4 days. The crust will soften over time but remain tasty.
Reheating best practice: Reheat in a 375°F oven on a wire rack for 10–15 minutes until heated through and crispy. Avoid microwaving—microwaves make the crust soggy.
Texture note: Reheated chicken will lose a bit of fresh-fry crispiness, but oven reheating restores much of the crunch.

Storage and Freezing Instructions

Short-term fridge: Keep cooked chicken in an airtight container for 3–4 days.
Freezing cooked chicken: You can freeze cooked pieces for up to 2 months. Wrap individually in plastic wrap and place in a freezer bag. Thaw overnight in the fridge before reheating in a 375°F oven for best texture.
Freezing raw, brined chicken: It’s not recommended to freeze raw brined & dredged pieces because the coating may break down; instead, freeze raw chicken before brining or brine, then cook and freeze the finished product.
Why not freeze after dredging: Flour coating can become pasty and separate after thawing; if you must freeze raw, flash-freeze the dredged pieces on a sheet, then bag them, and refry from mostly frozen—expect some texture change.

Nutrition Facts (Per Serving)

Calories | Protein | Carbs | Fat | Fiber | Sodium
—|—:|—:|—:|—:|—:
Estimated 620 | 38 g | 40 g | 32 g | 1.5 g | 1,300 mg

Estimates vary by brands and portions.

FAQ About The Best Fried Chicken

Q: My crust fell off. What happened?
A: Likely the coating wasn’t pressed on tightly or the oil was too hot causing fast blistering. Press flour firmly onto the skin and keep oil in range 365°–375°F.

Q: How do I know when the chicken is done?
A: Use an instant-read thermometer. The internal temperature must reach 165°F in the thickest part near the bone.

Q: Can I use boneless chicken?
A: Yes, but reduce the cook time. Boneless pieces cook faster and can dry out, so watch temperature closely.

Q: The oil got too hot and burned the coating. Now what?
A: Lower the heat and remove burned pieces. Keep oil steady at 365°–375°F. Skim burned crumbs between batches.

Q: Brine tastes too strong. Did I overdo it?
A: If the brine was heavy on seasoned salt or brined beyond 24 hours, the chicken can be too salty. Reduce seasoned salt next time or brine for less time.

Q: Can I bake instead of fry?
A: Baking will not give the same deep crisp from frying; you can bake at high heat on a rack and finish briefly under a broiler, but texture and color will differ.

Notes

Let chicken rest after frying: a 5–10 minute rest lets juices redistribute.
Keep a paper towel-lined tray handy to drain each batch; it keeps the crust crisper.
If you like extra crunch, double-dredge: dip briefly back into brine or buttermilk (optional) then coat again before frying. (Optional approach only.)
Use a heavy Dutch oven for steady heat if you don’t have a deep fryer.
Save leftover oil through a strainer for future frying (store cooled and covered in the fridge for short term).

Troubleshooting

Soggy crust: Oil too cool or overcrowded pan. Fix by raising oil temperature and fry smaller batches.
Undercooked inside: Oil too hot (crust burns before center cooks) or pieces too large. Lower heat and check with a thermometer.
Too salty: Reduce seasoned salt in brine or shorten brine time. Rinse lightly after brining to remove excess surface salt.
Coating falls off: Dredge firmly and avoid flipping too often. Let dredged pieces sit briefly to set before frying.
Oil smoking: Your oil may be too old or too hot. Lower the heat and replace oil if it smells off.
Burned bits in oil: Strain oil between batches and skim any flour bits to prevent burning.

Final Thoughts

This fried chicken works because the brine builds flavor and juiciness, and the seasoned flour delivers a sturdy, well-seasoned crust. The method is simple, and the results are reliably satisfying for family meals or get-togethers.

Conclusion

For a similar Southern-style classic and more ideas on technique and seasoning, see The Best Southern Fried Chicken – The Country Cook.