Ultimate Southern Fried Chicken Recipe (2024)

FAQs

What is the secret to making great fried chicken? ›

Dry brine (meaning salt) the chicken itself first. You can do this overnight in the fridge or for just 30 minutes before coating and frying the chicken at room temperature. This salting step is critical for moist, flavorful chicken, as it gives the chicken direct contact with the salt.

The Brine. To brine a chicken means to submerge it in a solution of salt and water, sometimes flavored with other ingredients, in order to add moisture and flavor to the meat. You can certainly fry chicken without brining the parts, but we recommend against that.

Starting with an already-crispy coating will get you at least halfway to that goal. We love panko (although crushed crackers or cereal are popular too), but here's our secret: Toasting the panko breadcrumbs before coating with them gives them the color and flavor of frying and helps them stay crisp through baking.

Always dip your chicken in beaten egg before coating

Dipping your chicken in egg helps the breadcrumbs, or whatever coating you use, adhere evenly to the outside of the cutlet. You should start with a thin layer of flour, which gives the egg a better surface to cling to, then the egg, then the coating.

Cook chicken until the juices run clear when you pierce the meat close to the bone and the internal temperature reads 165°F. Checking temperature is easiest with an instant-read thermometer. For the most flavorful Skillet-Fried Chicken, make sure to completely coat the chicken pieces in the seasoned flour.

The coating keeps the food from sticking to the pan while cooking. The flour and other dry ingredients seal in moisture to prevent the food from becoming tough. The coating helps to brown the food and provides a crunchy layer. The seasoning in the coating adds flavor to your food.

Buttermilk Is More Than A Better Coating

This acidic nature also helps lightly tenderize the meat, creating an even juicier, more succulent texture. Even a few minutes of soaking in buttermilk (or resting after breading) can make a big difference.

By giving the chicken this long, salty, icy bath, Judy says, you're firming up the meat and flavoring it at the same time. “You're basically koshering the chicken,” she says. (You might also recognize this technique as brining, aka the easiest way to get well-seasoned, juicy meat of all kinds.)

What does soaking chicken in buttermilk do for it? ›

The secret to making the perfect fried chicken is the use of buttermilk, as it helps tenderize each piece while leaving each bite juicy and crispy. After marinating, dredge your chicken pieces in the flour mixture and get to frying!

What to Do After the Meat Is Brined. After waiting the appropriate amount of time, remove the meat from the brine and pat it dry with a paper towel. You won't need to rinse it with fresh water unless you accidentally brined it for too long. From here, cook the meat according to your favorite recipe.

Once the chicken is brined, remove it from the solution, rinse off the excess salt, and pat it completely dry, inside and out, with a paper towel. This step is important because it prevents the chicken from steaming in the oven, which results in an unpleasant taste and texture.

Fried chicken tastes fantastic with a batter or a flour coating. It's simply a matter of preference.

Not properly marinating or seasoning the chicken: Marinating the chicken before frying can help tenderise it and add flavour. Make sure you're using a marinade with acidic ingredients, such as lemon juice or vinegar, which can help break down the meat fibres.

Water: This simple chicken brine starts with a gallon of warm water. Salt: Kosher salt tenderizes the meat, helps it retain moisture, and adds flavor. Soy sauce: Soy sauce lends even more salt and flavor. Sugar: White sugar adds subtle sweetness and helps promote browning.