Ultimate Country Fried Chicken
This recipe delivers juicy, tender chicken coated in a shatteringly crisp, golden-brown crust, seasoned to perfection. Brining is key for maximum flavor and moisture retention. Enjoy this ultimate comfort food experience that will have everyone begging for seconds.
Equipment
- Large bowl or container
- Whisk
- Paper towels
- Shallow dishes
- Wire rack
- Large, heavy-bottomed pot or Dutch oven
- Deep-fry thermometer
- Meat thermometer
- Tongs
- Slotted spoon
- Measuring cups and spoons
Ingredients
- 3-4 lbs bone-in, skin-on chicken pieces thighs, drumsticks, breasts cut in half
- 4 cups cold water
- ¼ cup kosher salt
- ¼ cup sugar
- 2 tablespoons hot sauce like Frank's RedHot
- 1 tablespoon black peppercorns, crushed
- 4 cloves garlic, smashed
- 3 cups all-purpose flour
- 2 tablespoons cornstarch
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried thyme
- 1 tablespoon dried oregano
- 2 teaspoons cayenne pepper
- 2 teaspoons black pepper
- 2 teaspoons salt
- 3 large eggs
- ½ cup buttermilk or milk with 1 tablespoon lemon juice
- 1 tablespoon hot sauce like Frank's RedHot
- 3-4 cups vegetable oil or peanut oil, for frying
Instructions
- In a large bowl or container, whisk together the cold water, kosher salt, sugar, hot sauce, crushed black peppercorns, and smashed garlic until the salt and sugar are dissolved.
- Submerge the chicken pieces in the brine, ensuring they are fully covered. Cover the container and refrigerate for at least 4 hours, or preferably overnight.
- Remove the chicken from the brine and pat it completely dry with paper towels.
- In a shallow dish, whisk together the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, black pepper, and salt.
- In another shallow dish, whisk together the eggs, buttermilk, and hot sauce.
- Working with one piece of chicken at a time, dredge it thoroughly in the flour mixture, pressing the flour into the chicken to ensure it adheres well.
- Dip the floured chicken into the egg wash, making sure it's fully coated.
- Return the chicken to the flour mixture and dredge again, pressing firmly to create a thick, even coating.
- Place the dredged chicken on a wire rack while you prepare the remaining pieces.
- Pour the vegetable oil or peanut oil into a large, heavy-bottomed pot or Dutch oven to a depth of at least 2 inches.
- Heat the oil over medium-high heat to 325°F (160°C). Use a deep-fry thermometer to monitor the temperature.
- Carefully add the chicken pieces to the hot oil, being careful not to overcrowd the pot. Fry in batches if necessary.
- Fry the chicken for 6-8 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C). Use a meat thermometer to check.
- Remove the fried chicken from the oil and place it on a wire rack lined with paper towels to drain excess oil.
- Serve the Country Fried Chicken immediately while it's hot and crispy. Pair it with your favorite Southern sides.
Notes
For spicier fried chicken, add more cayenne pepper to the dredge or use a hotter hot sauce in the brine and egg wash. For herbed fried chicken, add a mix of dried herbs, like rosemary, sage, and thyme, to the dredge. Alternatively, soak the chicken in buttermilk overnight instead of using a brine to tenderize the chicken and add a tangy flavor. Serve with mashed potatoes and gravy, coleslaw, green beans, macaroni and cheese, biscuits, or corn on the cob.