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Best Fried Chicken

Best Fried Chicken

I wish you could taste this "Best Fried Chicken". Not only is the batter well seasoned, but the chicken itself is loaded with flavor! This well seasoned chicken is because of two brining's. One is a water brine loaded with spices and the second brine is with buttermilk, also loaded with spices.
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Course dinner, Lunch, Main Course
Cuisine American

Ingredients
  

For the Brine

  • 3 quarts cold water
  • 1/3 cup kosher salt
  • 1/4 cup granulated sugar
  • 1 tbsp onion powder
  • 2 tsps black pepper
  • 2-3 bay leaves

Buttermilk Brine

  • 1 quart buttermilk
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1 tsp hot sauce

For the seasoned Flour

  • 3 cups all purpose flour
  • 1 tsp kosher salt
  • 1 tbp onion powder
  • 1 tbsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp freshly ground pepper

The Chicken

  • 8-10 pieces chicken (breast, thighs, legs)
  • 1 quart oil for frying

Instructions
 

  • In a large stockpot, add 2 quarts water. Add the salt, sugar, onion powder, garlic powder, pepper, and bay leaves. Allow the mixture to come up to a rolling boil. Reduce the heat and simmer for about 10 minutes. 
  • Remove the pot from the heat and pour in remaining 1 quart of water. Transfer the brine into the refrigerator to cool down completely. Once the brine is chilled, place the chicken pieces into a large bowl or container and proceed with the next step.
  • Pour the brine over the chicken pieces and make sure all of the chicken pieces are fully covered. Transfer the container to the refrigerator and brine the chicken for at least 6 hours. Remove the chicken from the brine and discard the liquid.
  • In a large bowl, combine the buttermilk, salt, pepper, garlic powder, paprika, and hot sauce together. Add chicken pieces into the buttermilk mixture. Make sure all pieces are in the mixture. Transfer the bowl to the refrigerator for at least 6 hours.
  • After soaking in the buttermilk mixture, place the chicken pieces into a colander or other vessel to drain the chicken and then discard the buttermilk soak.

Frying the Chicken

  • Heat a 10-inch or larger cast-iron skillet (or a heavy bottomed pot such as a dutch oven), over medium-high heat and pour in the oil. Allow the oil to reach a temperature of 350°F (using a deep fry thermometer will help to know when you achieve optimal frying time!). 
  • While the oil is heating, prepare the seasoned flour dredge. In a large shallow bowl combine the flour, salt, onion powder, garlic powder, paprika, and black pepper.
  • Dredge each piece of chicken in the seasoned flour, making sure to fully coat the chicken on all sides. Shake off any excess flour. Transfer the chicken to a baking sheet. Repeat this process until all of the chicken pieces are dredged.
  • Once the oil has reached 350°F add a few pieces of chicken- making sure to not crowd the pan. Fry the chicken until an internal temperature reaches 160-165 and is golden brown.
  • Transfer the fried chicken to a wire rack to drain and repeat the process until all of the chicken is fried. Serve with our favorite side dishes and enjoy!
Keyword buttermilk brined, buttermilk fried chicken, chicken, fried chicken, southern fried chicken