best fried chicken

Oh, friends, if there’s one dish that brings me pure, unadulterated joy, it’s a plate of perfectly fried chicken. Not just any fried chicken, mind you, but the kind that’s impossibly crispy on the outside, unbelievably juicy on the inside, and has that perfect salty, savory flavor that makes you close your eyes and hum with happiness. I remember my grandma making this every Sunday when I was a kid, the aroma filling our whole house and making my stomach rumble with anticipation. It’s more than just food; it’s comfort, it’s tradition, it’s a little slice of heaven. This recipe, the one I’m about to share with you, is my absolute go-to. It’s been a labor of love, tested and tweaked over countless family dinners and potlucks. If you’re looking for that ultimate, show-stopping fried chicken that will have everyone asking for the recipe, you’ve found it. Forget those sad, soggy versions; this is the best fried chicken you’ll ever have the pleasure of making and devouring.

What is the best fried chicken?

So, what exactly makes this the best fried chicken? It’s all about a few key elements that come together beautifully. Think of it as the golden child of fried chicken recipes – it takes the best parts of classic Southern fried chicken (that iconic crunch!) and elevates it with a few little secrets I’ve picked up along the way. It’s essentially chicken pieces that are seasoned, dredged in a special flour mixture, and then fried to perfection. The name itself, “The Best,” isn’t just hyperbole for me; it’s a promise. This isn’t some fancy, complicated dish you’d find in a Michelin-starred restaurant (though it could hold its own!). It’s honest-to-goodness, soul-satisfying fried chicken that’s perfect for a cozy weeknight dinner, a festive backyard barbecue, or even just when you’re craving something truly special. It’s the kind of recipe that makes you feel like a culinary rockstar, even if you’ve never fried anything before.

How to Make The Best Fried Chicken

Quick Overview

The magic of this fried chicken lies in its simplicity and the perfect balance of a few key steps. We’ll start by brining the chicken for ultimate moisture, then dredge it in a seasoned flour mixture for that signature crunch, and finally, fry it until it’s golden and perfect. It sounds like a lot, but trust me, it’s incredibly manageable. The payoff is huge: crispy, juicy chicken that will make you the hero of any meal. You don’t need to be a gourmet chef to nail this; just follow along, and you’ll see just how achievable truly phenomenal fried chicken is.

Ingredients

For the Brine:
4 cups water
1/4 cup kosher salt
2 tablespoons brown sugar
2 sprigs fresh thyme (optional)
2 whole black peppercorns
8 pieces chicken (mixed parts like thighs, drumsticks, breasts, cut into serving pieces)

For the Dredging Station:
2 cups all-purpose flour
1/4 cup cornstarch (this is my secret for extra crispiness!)
2 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon black pepper
1 teaspoon cayenne pepper (adjust to your spice preference!)
1/2 teaspoon salt

For Frying:
4-6 cups vegetable oil or canola oil (enough to come about 2 inches up the side of your pot)

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, let’s get our brine going. In a large bowl, whisk together the water, kosher salt, and brown sugar until the salt and sugar are completely dissolved. If you’re using them, add the thyme sprigs and peppercorns. Now, submerge your chicken pieces in this brine. Make sure they’re fully covered. Cover the bowl and pop it into the refrigerator for at least 4 hours, or even better, overnight. This step is crucial for juicy chicken; it really plumps up the meat and seasons it from the inside out. When you’re ready to cook, drain the chicken and pat it thoroughly dry with paper towels. This drying step is super important – we want a dry surface for the flour to cling to!

Step 2: Mix Dry Ingredients

While the chicken is draining, let’s get our dredging mixture ready. In a large, shallow dish or a large zip-top bag, combine the all-purpose flour, cornstarch, smoked paprika, garlic powder, onion powder, dried thyme, black pepper, cayenne pepper, and salt. Whisk or shake everything together until it’s all well combined. You want to make sure those spices are evenly distributed so every piece of chicken gets that amazing flavor. The cornstarch is my little trick for an extra-crispy coating that stays crisp, even once it cools a bit. Don’t skip it!

Step 3: Mix Wet Ingredients

Now, for the “wet” part, though we’re not really mixing anything wet in the traditional sense for the dredge. The key here is the dry chicken meeting the seasoned flour. If you prefer a slightly thicker, more craggy coating, you can do a quick dip in buttermilk or an egg wash *before* the flour, but honestly, I find this method gives me the most consistently perfect crust without the extra step. The dryness of the chicken is what helps the flour stick!

Step 4: Combine

Take your dried chicken pieces and place them, one by one, into the seasoned flour mixture. Toss them around until each piece is thoroughly coated. Press the flour onto the chicken with your hands to make sure it adheres well. For an extra-thick, craggy crust (which, let’s be honest, is the best kind!), I like to do a double dredge. So, after the first coating, dip the floured chicken back into any leftover brine (or a quick dip in water or buttermilk if you prefer) and then back into the flour mixture. This creates those glorious little nooks and crannies that get super crispy when fried. Place the floured chicken pieces on a wire rack set over a baking sheet. Let them sit for about 10-15 minutes. This resting period helps the coating adhere better and prevents it from falling off in the hot oil.

Step 5: Prepare Filling

We’re not making a separate filling for this fried chicken in the traditional sense, but the “filling” is our perfectly seasoned and brined chicken that’s about to get its golden, crispy makeover. The preparation here is all about ensuring that the chicken itself is moist and flavorful before it even hits the oil. The brine is our secret weapon for ensuring that internal juiciness, so that preparation step is vital.

Step 6: Layer & Swirl

This step isn’t applicable to this fried chicken recipe as it is a frying method, not a baking one. There’s no layering or swirling involved in achieving our crispy, delicious fried chicken. Our focus is on getting that perfect, even coating of seasoned flour onto each piece of chicken.

Step 7: Bake

We’re actually frying this chicken, not baking it! Preheat your oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. You’re looking for a temperature of around 350°F (175°C). A good way to test if the oil is ready is to drop a tiny bit of the flour mixture into it; if it sizzles immediately and floats to the top, you’re good to go. Carefully place the floured chicken pieces into the hot oil, making sure not to overcrowd the pot. Fry in batches. Overcrowding will lower the oil temperature and result in soggy chicken. Fry for about 6-8 minutes per side for smaller pieces (like wings or breast pieces), and 8-10 minutes per side for larger pieces (like thighs or drumsticks), or until the chicken is golden brown and cooked through. An instant-read thermometer inserted into the thickest part of the chicken should register 165°F (74°C).

Step 8: Cool & Glaze

Once the chicken is perfectly golden and cooked through, carefully remove it from the hot oil using tongs or a slotted spoon and place it on a clean wire rack set over a baking sheet. This allows any excess oil to drain off, keeping the crust nice and crispy. Resist the urge to put it on paper towels, which can make the bottom soggy. Now, for the glaze… wait! This particular fried chicken doesn’t traditionally have a glaze applied after frying. The magic is in that perfectly seasoned crust and juicy interior. If you’re craving a little extra somethin’ somethin’, you can always have a side of your favorite dipping sauce ready to go, but trust me, it’s spectacular as is!

Step 9: Slice & Serve

Let the chicken rest on the wire rack for a few minutes after frying before serving. This allows the juices to redistribute, making it even more tender. Serve it up hot and fresh! The visual of that golden-brown, craggy crust is almost as satisfying as the first bite. It’s perfect for a casual family meal or impressing guests. Don’t be afraid to dig in with your hands – that’s part of the fun of truly great fried chicken!

What to Serve It With

This best fried chicken is so versatile, it practically begs for delicious companions. For a classic, comforting **Breakfast**, I love pairing a crispy drumstick with some fluffy scrambled eggs and a side of perfectly ripe avocado. It’s a weekend morning treat that feels absolutely decadent. For a more elaborate **Brunch**, imagine this beauty alongside a fresh fruit salad, some tangy coleslaw, and maybe a sweet potato hash. It’s elegant enough for company but still feels wonderfully down-to-earth. And if you’re serving this for **Dessert** (yes, some brave souls do!), think of it as a savory counterpoint to something sweet. I’ve seen it served with a drizzle of honey or a side of cornbread muffins, and it’s surprisingly delightful. For those **Cozy Snacks** or just a simple, satisfying meal, it’s always a winner with creamy mashed potatoes and gravy, a side of steamed green beans, or even just a big, crunchy dill pickle. My family absolutely raves when I pair it with my homemade macaroni and cheese – it’s pure comfort food bliss. We also love it with a simple, crisp garden salad to balance out the richness.

Top Tips for Perfecting Your Fried Chicken

Over the years, I’ve learned a few tricks that can take your fried chicken from good to absolutely spectacular. Here are my top tips: For the chicken itself, don’t skimp on the brining step. It might seem like an extra hassle, but it makes an enormous difference in moisture and flavor. Patting the chicken *completely* dry after brining is non-negotiable. Moisture is the enemy of crispiness! When mixing your dredging station, ensure all those spices are evenly distributed. Give it a good whisk or a thorough shake in a bag to avoid any bland spots. For that extra-crispy, craggy coating, the double-dredge is your best friend. It creates those beautiful nooks and crannies that get so wonderfully crispy. Let the floured chicken rest for about 10-15 minutes on a wire rack before frying; this helps the coating adhere and prevents it from falling off in the hot oil. When it comes to frying, temperature control is key. Don’t let your oil get too hot, or the outside will burn before the inside cooks. If it’s not hot enough, you’ll get greasy chicken. Use a thermometer if you can, or the flour-sizzle test is pretty reliable. Fry in batches! Seriously, don’t cram too many pieces into the pot. It lowers the oil temperature and will give you soggy chicken. My kids learned this the hard way when they tried to “help” me fry once! When it comes to ingredient swaps, if you don’t have smoked paprika, regular paprika will work, but you’ll lose a bit of that smoky depth. I’ve experimented with gluten-free flours, and using a good quality all-purpose gluten-free blend usually works well, though you might need to adjust the liquid slightly if doing a wet dredge. For cayenne pepper, if you’re sensitive to spice, you can reduce or omit it, but it does add a lovely subtle warmth that I adore.

Storing and Reheating Tips

This best fried chicken is truly best served fresh, but leftovers are still pretty darn good! If you have any that is! At **Room Temperature**, it’s best to let it cool completely and then store it in an airtight container. It should be consumed within about 2 hours for food safety. For **Refrigerator Storage**, once completely cooled, place the chicken in an airtight container or wrap it tightly in plastic wrap and then foil. It will keep well in the fridge for up to 3-4 days. The crust might soften a bit, but the chicken inside will still be delicious. For **Freezer Instructions**, this is where it gets a little trickier for maintaining that perfect crispness, but it’s totally doable! Wrap individual pieces of cooled fried chicken tightly in plastic wrap, then in aluminum foil, and then place them in a freezer-safe bag. It can be stored in the freezer for up to 2-3 months. For reheating, I highly recommend an oven or an air fryer for the best results. **Glaze Timing Advice** is simple here: since this recipe doesn’t use an applied glaze, you don’t need to worry about that. However, if you *do* want to add a glaze or sauce, I’d suggest doing so just before serving or having it on the side.

Frequently Asked Questions

Final Thoughts

So there you have it, my friends! My absolute favorite recipe for the best fried chicken. It’s the kind of dish that makes everyone gather around the table, chatter stops, and all you hear are happy sighs and the satisfying crunch of that perfect crust. I truly believe that with a little patience and these tips, you can create fried chicken that rivals your favorite restaurant or even your grandma’s (sorry, Grandma!). It’s a recipe that’s brought so much joy to my family, and I really hope it does the same for yours. If you give this a try, please, please let me know how it turns out in the comments below! I’d love to hear about your experience and any variations you might have tried. And if you’re looking for more comforting, delicious recipes, be sure to check out my “Comfort Food Classics” collection – I’m sure you’ll find something else to fall in love with. Happy cooking, and enjoy every single, glorious bite!

Best Fried Chicken

Crispy, juicy, and perfectly seasoned fried chicken that's a crowd-pleaser every time.

Prep : 10 Total : 25 minutes

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Ingredients

  

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Main Ingredients

• 3 pounds chicken pieces cut into serving pieces (drumsticks, thighs, breasts)
• 2 cups all-purpose flour
• 2 tablespoons paprika
• 1 tablespoon salt
• 1 teaspoon black pepper
• 0.5 teaspoon garlic powder
• 0.5 teaspoon onion powder
• 2 large eggs
• 0.5 cup milk
• 4 cups vegetable oil for frying

Instructions

 

Preparation Steps

• In a shallow dish, whisk together the flour, paprika, salt, black pepper, garlic powder, and onion powder.
• In another shallow dish, whisk the eggs and milk together.
• Dip each piece of chicken into the egg mixture, letting any excess drip off.
• Dredge the chicken in the flour mixture, ensuring it's evenly coated.
• Heat the vegetable oil in a large, heavy skillet or Dutch oven over medium-high heat to about 350°F (175°C).
• Carefully place a few pieces of chicken into the hot oil, being careful not to overcrowd the pan. Fry for about 6-8 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
• Remove the chicken from the oil and place it on a wire rack set over a baking sheet to drain any excess oil.
• Repeat with the remaining chicken pieces.
• Serve hot and enjoy!

Notes

For extra crispy skin, allow the coated chicken to rest for about 10-15 minutes before frying.