The Best Fried Chicken
This fried chicken is crispy on the outside, juicy and tender inside, featuring a simple brine-and-dredge method for reliability and flavor.
Ingredients
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
- 0.5 tablespoon Creole seasoning
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons black pepper
- 2 teaspoons cayenne pepper (optional)
For Frying & Chicken
- 3-5 pounds chicken pieces, skin-on and bone-in
- 3 quarts canola oil or vegetable oil
To Serve (optional)
- Hot sauce, honey butter, or ranch
Instructions
Preparation
- In a large bowl, combine cold water, dill pickle juice, seasoned salt, Creole seasoning, cayenne, garlic powder, and onion powder. Stir until salt dissolves.
- Add chicken pieces, submerging them. Cover and refrigerate for 8–24 hours.
Frying
- Heat oil in a deep fryer or Dutch oven to 365°–375°F.
- In another bowl, whisk together flour, seasoned salt, Creole seasoning, garlic powder, onion powder, black pepper, and cayenne.
- Remove chicken from the brine and let excess drip off. Coat each piece thoroughly in the flour mixture.
- Fry in batches for 12–14 minutes until golden brown and internal temperature reaches 165°F.
- Let chicken rest 5–10 minutes before serving.
Notes
Use a thermometer to maintain the oil temperature for the best results. Let chicken rest after frying to keep juices intact.