This fried chicken delivers a crunchy, golden crust with juicy, seasoned meat inside. The brine soaks in flavor and keeps the chicken tender, while the crisping potion builds that classic, crackly coating. It’s easy to follow and uses pantry spices with a simple few steps: brine, coat, and deep-fry. Serve it with hot sauce, honey butter, or ranch for a quick weeknight family meal or a show-stopping weekend plate. If you like easy chicken recipes, you might also enjoy this best crockpot BBQ chicken recipe for another go-to option.

Why You’ll Love This The Best Fried Chicken

Deep brine keeps the meat juicy and well-seasoned all the way through.
Crunchy, tightly packed coating that stays crisp longer than thin batters.
Simple pantry spices — no fancy ingredients required.
Flexible: works in a deep fryer, Dutch oven, or large stock pot.
Skin-on, bone-in pieces lock in moisture and flavor.
Easy to portion and fry in batches for gatherings.
Quick finish: 12–14 minutes per batch from hot oil to golden brown.
Great reheated or made ahead with proper storage.

What Is The Best Fried Chicken?

The Best Fried Chicken is a brined, double-seasoned fried chicken made with a salt-forward brine and a thick flour-based coating called the crisping potion. The brine (with optional dill pickle juice) seasons the meat and keeps it tender. The deep-fry method fully submerges each piece in hot oil so the skin crisps evenly and the meat cooks to a safe, juicy doneness. Think classic Southern comfort food — cozy, crunchy, and built for sharing. It’s perfect for family dinners, casual parties, or a hearty brunch plate.

Ingredients for The Best Fried Chicken

For the Crisping Potion

3 cups all-purpose flour
1 tablespoon seasoned salt (Lawry’s if possible)
1/2 tablespoon Creole (Tony Chachere’s if possible) (If not using, use an extra 1/2 tablespoon of seasoned salt instead)
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons black pepper
2 teaspoons cayenne pepper (optional — it won’t be very spicy once mixed in)

For the Brine

8 cups cold water
1 cup dill pickle juice (from a jar of pickles; optional)
4 tablespoons seasoned salt (Lawry’s recommended)
2 tablespoons Creole, Cajun or Louisiana seasoning (Tony Chachere’s recommended; if not using, add an extra 2 tablespoons seasoned salt)
1 tablespoon cayenne pepper (optional for brining)
1 tablespoon garlic powder
1 tablespoon onion powder

For Frying & Serving

Canola oil (preferred) or vegetable oil — generally no less than 3 quarts depending on your fryer or pot
3–5 pounds chicken pieces, skin-on and bone-in (thighs and drumsticks preferred; wings and breasts okay)

Ingredient Notes (Substitutions, Healthy Swaps)

Seasoned salt: If you don’t have Lawry’s, use regular salt plus a pinch of sugar and dried onion powder to mimic flavor.
Creole/Cajun seasoning: Tony Chachere’s adds authentic flavor. If unavailable, use a store Cajun blend or add smoked paprika and extra black pepper.
Dill pickle juice: Optional, but it adds acidity and a subtle tang. If you skip it, add an extra cup of water and a tablespoon of apple cider vinegar to the brine for similar brightness.
Oil: Canola is neutral and tolerates high heat. Peanut or refined sunflower oil also work. Avoid extra-virgin olive oil.
Chicken: Always use skin-on and bone-in for best texture and juiciness. Boneless or skinless will cook differently and likely dry out.
Lower-sodium option: Reduce the seasoned salt in the brine by half and increase resting time to 12–24 hours so flavor still penetrates.

Step-by-Step Instructions

Step 1 – Make the brine and add the chicken

In a large bowl, combine 8 cups cold water, 1 cup dill pickle juice (if using), 4 tablespoons seasoned salt, 2 tablespoons Creole/Cajun seasoning (or extra seasoned salt), 1 tablespoon cayenne (optional), 1 tablespoon garlic powder, and 1 tablespoon onion powder. Stir until dissolved.
Add 3–5 pounds of skin-on, bone-in chicken, cover, and refrigerate for 8–24 hours. Do not skip this step — the brine is key to juicy, flavorful meat.
Visual cue: Chicken will look slightly plumper and pale from the brine after 8–24 hours.

Step 2 – Heat the oil

When ready to fry, fill a deep fryer to the max line (about 3 quarts) or fill a 7-quart Dutch oven/large pot halfway with oil. Heat to 365°–375°F. Use a thermometer or the fryer indicator light.
Pro cue: A steady 365°–375° keeps the coating crisp and the meat cooked without burning.

Step 3 – Mix the crisping potion

In a second large bowl, mix 3 cups flour, 1 tablespoon seasoned salt, 1/2 tablespoon Creole (or extra seasoned salt), 2 teaspoons garlic powder, 2 teaspoons onion powder, 2 teaspoons black pepper, and 2 teaspoons cayenne (optional). Stir until evenly combined.

Step 4 – Coat only the pieces you’ll fry now

Take chicken pieces directly from the brine, one at a time, and roll them in the crisping potion until tightly coated. Press the flour onto the skin so the coating packs on. Only coat the amount you will immediately fry — do not pre-coat all pieces well in advance.

Step 5 – Fry in batches

Place coated pieces in one layer in the fryer basket or carefully add with tongs to the hot oil. Fry uncovered for 12–14 minutes until the coating is deep golden brown. Use a thermometer to check that internal temperature reaches at least 165°F. Remove and transfer to a paper towel-lined serving dish. Repeat with remaining batches.
Pro cue: Keep batches small and avoid overcrowding — too many pieces drop oil temperature and yield soggy crust.

Step 6 – Rest and serve

Let the chicken rest 5–10 minutes before serving. Serve with your favorite hot sauce, honey butter, or ranch, and enjoy.

Pro Tips for Success

Use a thermometer to monitor oil temperature and internal chicken temp — don’t guess.
Only coat pieces right before frying to keep the mixture dry and crisp.
Keep oil at 365°–375°; adjust heat between batches to maintain this range.
Don’t overcrowd the fryer or pot — fry in single layers for even browning.
Press the flour mix onto the skin so it bonds and forms a thick, crunchy crust.
Pat chicken slightly dry after brine if there’s excess liquid; too-wet pieces cause splatter.
Let cooked pieces rest on a rack over a tray instead of directly on paper towels to keep crust crisp underneath.
If you prefer less heat, skip the cayenne in both brine and coating.

Flavor Variations

Optional Herb Lemon: Add 1 tablespoon dried thyme and 1 tablespoon lemon zest to the crisping potion for a brighter herb note.
Optional Garlic-Parmesan: Stir 1/2 cup finely grated Parmesan into the flour mix and add 1 teaspoon extra garlic powder. Serve with grated Parmesan.
Optional Buttermilk Brine Swap: Replace cold water with 8 cups low-fat buttermilk and omit pickle juice for a tangy, tender brine. Reduce seasoned salt by 1 tablespoon.
Optional Sweet & Spicy: Add 1 tablespoon brown sugar to the crisping potion and keep cayenne for a sweet-heat crust.
Optional Extra Smoky: Add 1–2 teaspoons smoked paprika to the flour mix for smoky depth.
Optional Low-Sodium: Reduce seasoned salts and boost herbs (oregano, thyme) to maintain flavor.

Serving Suggestions

Classic combo: mashed potatoes and green beans with pickles and hot sauce.
Picnic plate: coleslaw, cornbread, and chilled potato salad.
Sandwich: place a thigh or breast on toasted bun with slaw and pickles for a fried chicken sandwich.
Brunch: serve with waffles and honey butter for chicken and waffles.
Game day: cut into pieces for a finger-food platter with assorted dips.
Family dinner: pair with mac and cheese and roasted vegetables for a balanced plate.

Make-Ahead, Storage & Reheating

Make-ahead: Brine chicken up to 24 hours in advance. You can also mix the crisping potion up to 1 day ahead and store it in an airtight container. Do not coat early.
Storage: Store cooled fried chicken in an airtight container in the fridge for up to 3–4 days.
Reheating: Reheat in a 350°F oven on a wire rack over a baking sheet for 10–15 minutes until heated through. For best crispness, finish with 2–3 minutes under the broiler, watching closely. Avoid microwaving; it softens the coating and makes it soggy.
Texture notes: Reheated chicken will be slightly less crisp than fresh but will keep flavor and juiciness if stored correctly.

Storage and Freezing Instructions

Freezing: You can freeze cooked fried chicken. Cool completely, wrap pieces individually in plastic wrap, then place in a freezer bag. Freeze up to 2 months. Thaw in the fridge overnight before reheating.
Reheat frozen pieces in a 375°F oven for 20–30 minutes or until internal temp reaches 165°F; use a wire rack for airflow.
If you prefer not to freeze: prepare and brine chicken, then freeze raw pieces in a vacuum-sealed bag; thaw in fridge and coat just before frying. This keeps texture closer to fresh.

Nutrition Facts (Per Serving)

Calories | Protein | Carbs | Fat | Fiber | Sodium
—|—:|—:|—:|—:|—:
Approx. 520 kcal | 28 g | 28 g | 32 g | 1.5 g | 1,400 mg

Estimates vary by brands and portions.

FAQ About The Best Fried Chicken

Q: My coating falls off after frying. What went wrong?
A: Likely you coated too early or the oil was too hot or too cool. Coat right before frying and maintain 365°–375°F. Press flour onto skin firmly.

Q: Can I use boneless chicken?
A: You can, but boneless, skinless pieces cook faster and dry out easier. Keep an eye on temp and shorten frying time.

Q: How do I know the chicken is done without a thermometer?
A: Use a thermometer to be safe. Without it, check juices: they should run clear and the meat at the bone should not be pink. But thermometer is best.

Q: My oil smokes. How can I stop that?
A: Oil smoking means it’s overheated. Reduce heat, remove from burner briefly, or use a higher smoke point oil. Maintain 365°–375°F.

Q: Is the pickle juice necessary?
A: No, it’s optional. It adds a subtle tang and helps tenderize. You can skip it or replace with a tablespoon of vinegar.

Q: Can I bake this instead of frying?
A: Baking won’t give the same deep crisp. For a baked version, use a high oven temp, an oil spray, and expect a different texture.

TastyInspo Notes

Let cooked pieces rest on a wire rack so steam doesn’t soften the bottom crust.
For extra crunch, double-dip: briefly wet the brined piece in milk then re-dredge in the dry mix (optional).
Keep a spare bowl of the crisping potion for presses and touch-ups between batches.
Serve with small bowls of hot honey and ranch for variety; guests love mixing flavors.
If frying outdoors, keep a fire extinguisher nearby and never leave hot oil unattended.

Troubleshooting

Bland chicken: Increase brine time to 12–24 hours and ensure you used the full brine salt amounts.
Soggy crust: Oil temperature dropped. Fry smaller batches and watch the thermometer. Rest on a rack, not paper towels.
Coating burns before inside cooks: Oil too hot. Lower temp to 365°F and use a thermometer.
Excessive oil absorption: Overcrowding or too-low heat causes absorption. Maintain temp and fry in small batches.
Under-cooked inside: Pieces too large or oil too cool. Use a thermometer and fry until internal temp is 165°F.

Final Thoughts

This recipe works because the brine and the packed flour coating play different but matching roles: flavor and juiciness inside, and a long-lasting crunchy exterior. Follow the brine, control your oil temperature, and coat only what you’ll fry now — you’ll get consistently great results every time. Try small tweaks from the variation section to make it your own.

Conclusion

If you want another Southern-style fried chicken reference to compare techniques and seasonings, check out The Best Southern Fried Chicken – The Country Cook for more ideas and inspiration.

Fried Chicken

This fried chicken delivers a crunchy, golden crust with juicy, seasoned meat inside. The brine soaks in flavor and keeps the chicken tender.

Print Recipe Pin Recipe

Prep Time 12

Cook Time 14

Total Time 12 14

Course Dinner, Main Course

Cuisine Southern

Servings 4 servings

Calories 520 kcal

Ingredients

For the Crisping Potion

3 cups all-purpose flour
1 tablespoon seasoned salt (Lawry’s recommended)
1/2 tablespoon Creole seasoning (Tony Chachere’s recommended) If not using, use an extra 1/2 tablespoon of seasoned salt.
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons black pepper
2 teaspoons cayenne pepper (optional) It won’t be very spicy once mixed in.

For the Brine

8 cups cold water
1 cup dill pickle juice (optional) From a jar of pickles.
4 tablespoons seasoned salt (Lawry’s recommended)
2 tablespoons Creole, Cajun or Louisiana seasoning Tony Chachere’s recommended.
1 tablespoon cayenne pepper (optional for brining)
1 tablespoon garlic powder
1 tablespoon onion powder

For Frying & Serving

3–5 pounds chicken pieces, skin-on and bone-in Thighs and drumsticks preferred; wings and breasts okay.
3 quarts canola oil (preferred) or vegetable oil Generally no less than this depending on your fryer or pot.

Instructions

Brining the Chicken

In a large bowl, combine 8 cups cold water, 1 cup dill pickle juice (if using), 4 tablespoons seasoned salt, 2 tablespoons Creole/Cajun seasoning (or extra seasoned salt), 1 tablespoon cayenne (optional), 1 tablespoon garlic powder, and 1 tablespoon onion powder. Stir until dissolved.
Add 3–5 pounds of skin-on, bone-in chicken, cover, and refrigerate for 8–24 hours.

Preparing for Frying

When ready to fry, heat oil to 365°–375°F.
In a second large bowl, mix the crisping potion ingredients until evenly combined.

Coating the Chicken

Take chicken pieces directly from the brine and roll them in the crisping potion until tightly coated.
Only coat the amount you will immediately fry.

Frying the Chicken

Place coated pieces in one layer in the fryer basket or carefully add with tongs to the hot oil.
Fry for 12–14 minutes until the coating is deep golden brown and the internal temperature reaches at least 165°F.

Resting and Serving

Let the chicken rest for 5–10 minutes before serving.
Serve with your favorite hot sauce, honey butter, or ranch.

Notes

For best results, follow the brine, control oil temperature, and only coat the chicken pieces right before frying. Store in an airtight container in the fridge for 3–4 days or freeze for up to 2 months.

Keyword Brined Chicken, comfort food, Fried Chicken

The Best Fried Chicken