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Homemade Perfect Fried Chicken photo

Perfect Fried Chicken

This Perfect Fried Chicken is a crispy, juicy delight that will impress at any gathering!
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Prep Time 4 hours
Cook Time 15 minutes
Total Time 4 hours 15 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Brine:
  • 1 cup kosher salt
  • 1 cup sugar
  • 2 tbsp paprika
  • 3 heads garlic cloves smashed
  • 3 bay leaves
For the Buttermilk Mixture:
  • 1 quart buttermilk
  • 4 cups whole milk
  • 4 tbsp white vinegar
For the Coating:
  • 8-12 pieces chicken choose your favorite cuts
  • 4 cups all-purpose flour
  • 1 tbsp kosher salt for seasoning the flour coating
  • 1 tbsp paprika for extra flavor kick
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 1 tbsp black pepper
  • 3 large eggs
  • 3 tsp baking powder
  • 1 tsp baking soda
  • 4 cups peanut oil for frying

Equipment

  • Large Bowl
  • Deep frying pot or Dutch oven
  • Thermometer
  • Slotted spoon or spider
  • Wire rack
  • Meat mallet or rolling pin

Method
 

Stepwise Method:
  1. Step 1: Prepare the Brine - In a large bowl, combine the kosher salt, sugar, paprika, smashed garlic cloves, and bay leaves with 1 quart of water. Stir until the salt and sugar are fully dissolved. Add the chicken pieces to the brine, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours or overnight for the best flavor.
  2. Step 2: Create the Buttermilk Mixture - In another bowl, whisk together the buttermilk, whole milk, and white vinegar. After brining, remove the chicken from the brine and rinse it under cold water. Submerge the chicken in the buttermilk mixture and let it marinate for another hour at room temperature.
  3. Step 3: Prepare the Coating - In a large bowl, mix together the all-purpose flour, kosher salt, paprika, onion powder, garlic powder, black pepper, baking powder, and baking soda.
  4. Step 4: Dredge the Chicken - Remove the chicken from the buttermilk mixture, allowing excess liquid to drip off. Dredge each piece in the flour mixture, ensuring a thorough coating. Shake off any excess flour and set aside on a wire rack.
  5. Step 5: Heat the Oil - In your deep frying pot or Dutch oven, heat the peanut oil to 350°F (175°C). Use a thermometer to ensure the temperature is just right.
  6. Step 6: Fry the Chicken - Carefully add a few pieces of chicken to the hot oil, making sure not to overcrowd the pot. Fry for about 12-15 minutes, turning occasionally, until the chicken is golden brown and reaches an internal temperature of 165°F (74°C). Remove the chicken and place it on a wire rack to drain excess oil.
  7. Step 7: Serve and Enjoy - Let the chicken rest for a few minutes before serving. Serve your Perfect Fried Chicken with your favorite sides like coleslaw, mashed potatoes, or cornbread.

Notes

  • Temperature control is crucial. Maintain the oil at 350°F for optimal frying.
  • Let the chicken rest after frying to keep the coating crispy.
  • For extra crunch, double-dip the chicken in the buttermilk and flour mixture.