Perfect Fried Chicken Recipe

This Fried Chicken Recipe makes crunchy juicy chicken full of flavor. It is just perfect!

Ever since Randy and I met I’ve heard all about the fabulous fried chicken dinners that the local fire department held twice a year for fundraisers. Multiple times. It kind of makes a girl a bit hesitant about frying chicken, you know? What’s s girl to do? How can she compete with a whole fire department?
Well … hold up Mr. Fireman, I’ve got the perfect Fried Chicken Recipe right here for ya. A fried chicken recipe that will even have the neighbors from the next county over scrambling for a plate!

How to Cook Fried Chicken

1. Begin by making the flavorful brine. Add buttermilk, pickle juice and a bit of cayenne pepper to a large bowl or zip-top plastic bag. Add cut up chicken and coat chicken with mixture. Cover, seal and refrigerate for at least 6 hours, or up to a day. When ready to cook, add 2-inches of oil to a heavy bottom pot and heat to 350-degrees F. A pinch of flour should sizzle when dropped in the oil.
2. While the oil heats up, whisk together the flour, the remaining 2 teaspoons cayenne pepper, salt and paprika in a shallow dish. Dredge chicken pieces in flour mixture, shaking off excess.
3. Once the oil has heated, working in batches, carefully add dredged chicken pieces to oil and cook until done, golden brown and juices run clear (about 13-15 minutes), turning chicken pieces over as needed. When done the internal temperature should be 165-degrees F. Place cooked chicken on a cooling rack set inside of a baking sheet to drain. Be sure to maintain the proper oil temperature while frying in batches.

Buttermilk brined chicken has been around forever, but I took a page from Chick-fil-a and added pickle juice to the brine for this recipe. Half buttermilk, half pickle juice. It’s a good thing.

Now I know sometimes we get in a hurry. We want our fried chicken now! But don’t rush it. Don’t skip the brine. The brine adds flavor and helps retain moisture, so you end up with a crispy crunchy crust and a juicy interior. I find it easy to prep the chicken and begin brining the night before so it’s good and ready for the next day. You’ll be glad you did.

Perfect Fried Chicken Recipe

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Perfect Fried Chicken Recipe

Yield: 4

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Crispy and juicy fried chicken made with a buttermilk and pickle juice brine.

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Ingredients

• 1 cup buttermilk
• 1 cup dill pickle juice
• 3 teaspoons cayenne pepper, divided
• 4 cups vegetable oil (enough for oil 2-inches deep)
• 2 cups all-purpose flour
• 2 teaspoons salt
• 2 teaspoons paprika
• 1 whole chickens, cut up

Instructions

1. Add buttermilk, pickle juice and 1 teaspoon cayenne pepper to a large bowl or zip-top plastic bag. Add cut up chicken; coat chicken with mixture. Cover/seal and refrigerate for at least 6 hours, up to a day.
2. When ready to cook, add 2-inches of oil to a heavy bottom pot and heat to 350-degrees F. A pinch of flour should sizzle when dropped in the oil.
3. In a shallow dish, whisk together the flour, the remaining 2 teaspoons cayenne pepper, salt and paprika. Dredge chicken pieces in flour mixture, shaking off excess.
4. Working in batches, carefully add dredged chicken pieces to oil and cook until done, golden brown and juices run clear (about 13-15 minutes), turning chicken pieces over as needed. Internal temperature should be 165-degrees F. Place cooked chicken on cooling rack set inside of a baking sheet to drain. Be sure to maintain proper oil temperature while frying in batches.

Notes

To keep fried chicken warm, transfer chicken on cooling rack/baking sheet to 250-degree F oven for up to an hour.

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