Description
Crispy fried chicken with a juicy interior, perfect for family gatherings or weeknight meals.
Ingredients
Scale
- 8 cups cold water
- 1 cup dill pickle juice
- 4 tablespoons seasoned salt
- 2 tablespoons Cajun seasoning
- 1 tablespoon cayenne pepper (optional)
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 3–5 pounds skin-on, bone-in chicken pieces (thighs and drumsticks recommended)
- 3 cups all-purpose flour
- 1 tablespoon seasoned salt
- ½ tablespoon Creole seasoning (optional)
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons black pepper
- 2 teaspoons cayenne pepper (optional)
- Oil for frying (canola oil or vegetable oil, approx. 3 quarts)
Instructions
- Prepare the Brine: In a large bowl, mix together all the brining ingredients until well combined. Add the chicken, ensuring it is fully submerged, and refrigerate for 8-24 hours.
- Heat the Oil: Fill your deep fryer or Dutch oven with oil and heat to 365°F-375°F.
- Prepare the Crispy Coating: In a separate bowl, combine all the crisping mixture ingredients. Remove the chicken from the brine and coat each piece thoroughly in the flour mixture.
- Fry the Chicken: Carefully add the coated chicken to the hot oil in batches, frying for 12-14 minutes until golden brown and the internal temperature reaches 165°F.
- Drain and Serve: Remove the chicken, place on paper towels to drain excess oil, and let cool for 5-10 minutes before serving.
- Enjoy: Serve hot with your favorite dipping sauces.
Notes
For the best crispy texture, let the coated chicken sit uncovered in the fridge for 30 minutes before frying.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southern
Nutrition
- Serving Size: 1 piece
- Calories: 460
- Sugar: 0g
- Sodium: 1500mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 110mg