Description
Crispy, juicy fried chicken made with a seasoned brine and crunchy coating. Perfect for family dinners or gatherings, ready in just 29 minutes after brining.
Ingredients
For the Brine:
8 cups cold water
1 cup dill pickle juice (optional)
4 tbsp seasoned salt (Lawry’s recommended)
2 tbsp Creole/Cajun seasoning (Tony Chachere’s recommended)
1 tbsp cayenne pepper (optional)
1 tbsp garlic powder
1 tbsp onion powder
3–5 lbs chicken pieces (skin-on, bone-in)
For the Crisping Potion:
3 cups all-purpose flour
1 tbsp seasoned salt
1/2 tbsp Creole/Cajun seasoning (or extra seasoned salt)
2 tsp garlic powder
2 tsp onion powder
2 tsp black pepper
2 tsp cayenne pepper (optional)
For Frying:
Canola or vegetable oil (at least 3 quarts)
Instructions
1. Mix all brine ingredients in a large bowl.
2. Submerge chicken completely, cover, and refrigerate for 8–24 hours.
3. In a separate bowl, whisk all coating ingredients together.
4. Heat oil in a deep fryer or Dutch oven to 375°F.
5. Remove chicken from brine and coat in flour mixture just before frying.
6. Fry in a single layer for 12–14 minutes until golden brown.
7. Ensure internal temperature reaches 165°F.
8. Transfer to a paper towel-lined dish or wire rack.
9. Let rest 5–10 minutes before serving.
Notes
Dark meat takes slightly longer to cook than white meat.
Resting chicken on a wire rack keeps the crust crisp.
Add 2 tbsp cayenne pepper to the coating for Nashville Hot style.
- Prep Time: 5 minutes
- Cook Time: 24 minutes
- Category: Chicken Recipes
- Method: Deep Frying
- Cuisine: American Southern
Nutrition
- Serving Size: 1 piece
- Calories: 320
- Sugar: 0g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 23g
- Cholesterol: 95mg