Go Back
Print
The best fried chicken recipe featured image

The Best Fried Chicken Recipe

The Best Fried Chicken Recipe - with 12 and not 11 herbs and spices, this delicious recipe ups the ante on KFC! ...and contains no MSG either!
Course Dinner
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings 3 -4 pounds of chicken pieces
Author Barry C. Parsons

Ingredients

  • 3-4 lbs fresh chicken pieces
  • 2 cups buttermilk or whole milk

For the chicken Brine

  • 2 liters water
  • ΒΌ cup kosher salt
  • 1 tbsp peppercorns
  • 1 tbsp dried thyme
  • 2 cloves chopped garlic
  • 2 leaves bay
  • 1/4 cup brown sugar

For the chicken coating mix (dredge)

  • 3 cups flour
  • 1 tbsp salt
  • 1 tbsp ground black pepper
  • 2 tbsp onion powder
  • 1 tbsp garlic powder
  • 1 tbsp powered thyme
  • 1 tbsp powdered sage
  • 1 tbsp dried basil
  • 1 tbsp dried oregano
  • 1 tbsp dried marjoram
  • 1 tbsp dry mustard powder
  • 1 tbsp powdered ginger
  • 1 tbsp paprika
  • 1 tsp cayenne pepper

Instructions

  1. Cut a whole large chicken (about 4 lbs) in to pieces and trim them well or use 4 lbs of well trimmed chicken pieces. I like to remove the backbone from the thigh portions in particular to get quicker more even cooking.
  2. I like to brine my chicken before frying but this stage is optional. You will find that your chicken is moister, better seasoned and more flavourful if brined. It is also a good opportunity to infuse some herb flavour into the meat.
  3. A simple brine can be made by mixing together all the ingredients listed until the salt and sugar is dissolved.
  4. Soak the trimmed chicken pieces in the brine for up to 24 hours in the refrigerator.
  5. Remove the chicken pieces from brine, rinse pieces well in cold water and pat dry. Let the pieces air dry for a half hour which will also allow the chicken pieces to come up to room temperature before frying. This is very helpful in maintaining a consistent temperature in the fryer.
  6. Combine all of the ingredients in the coating mix well.
  7. Mix thoroughly to make sure spices are evenly distributed in the mix.
  8. Fill your deep fryer to the appropriate level with vegetable oil, Canola or peanut oil is good. Preheat the deep fryer to 350 degrees F.
  9. Dunk the chicken pieces into the buttermilk and let the excess drip off.
  10. Dredge chicken pieces in the flour and herb/spice mix. I like to cover each pieces with the coating mix and then give it a good press down to make sure all of the chicken comes into good contact with the flour dredge.(Some people like to double dip their chicken for a thicker, crunchier crust, returning the pieces to the buttermilk and then the flour and spice mix for a second time.) Place chicken pieces on a plate and allow to sit for 10 minutes before frying.
  11. Drop chicken pieces into hot oil, starting with the largest pieces first. Try and maintain the oil at 350 degrees F throughout the cooking time. Do not crowd your fryer. 4-5 large pieces or 5-6 small pieces at a time is enough. Large pieces can take about 20 minutes minutes to cook, smaller pieces 15-20 minutes. I always use my meat thermometer as a guide to get the internal temperature of the chicken pieces to a safe 165 degrees F.
  12. My fryer can only take 4-5 pieces at a time, so hold the cooked pieces in a 175 degree oven while the other pieces fry.
  13. Remove cooked chicken to a wire rack to cool slightly before serving.

Recipe Notes

The coating mix in this recipe is enough to do about 3 batches of chicken. Make less of the flour dredge mix if you like or just separate it into 3 portions and store the other two portions in Ziploc bags or an airtight container until next time.