Ingredients
Making your own fried chicken at home is so much easier than you might think. The key is to make sure you allow enough time for the chicken pieces to marinade in the buttermilk brine. The brine works to keep the chicken juicy all the way to the bone. I also season the brine, mostly with salt, but also some of the spices used in the flour coating to allow the chicken meat to be seasoned too. The flour is seasoned with a variety of spices but I don’t think the 11 spices you might expect is necessary. A few pantry staples is plenty to make your chicken taste as good as it can possibly be.
Chicken. I used thighs and drumsticks but any chicken pieces will work. Dark meat is just always my preference. Chicken breasts cook faster so take care not to overcook them. Buttermilk. The acidity in the buttermilk tenderizes the meat and ensures peak juiciness. Egg. The egg allows the flour to stick to the chicken better than only using buttermilk. Flour. I used all purpose flour. Cornstarch. Cornstarch adds extra crunch to the crust. Baking powder. The baking powder creates a lighter, crisper crust but is an optional ingredient. Spices: Salt, black pepper, garlic powder, onion powder, cayenne pepper, smoked paprika (sweet paprika can also be used), celery salt (optional), dried oregano. Oil, for frying.
What is the best oil to fry chicken in?
I used canola oil but any neutral vegetable oil with a high smoke point will work. Peanut oil and sunflower oil are good options too. Lard is a classic but can be expensive or hard to find.
How to make fried chicken
Can I make this ahead?
Although best served fresh, fried chicken can definitely be made ahead. Fry the chicken as directed then transfer to a wire rack set over a sheet pan. Refrigerate overnight then re-fry in hot oil for 5 minutes before serving. This is the best way to reheat fried chicken and also great for extra crispy chicken, according to J Kenji Lopez-Alt from Serious Eats.)
Can I make fried chicken in an air fryer?
I have tried making this fried chicken recipe in an air fryer and I wouldn’t recommend it, honestly. The flour needs oil to fry into a crisp, golden crust so you would need to drizzle or brush quite a bit of oil over the coated chicken to accomplish this. A better option would be to bread the chicken with breadcrumbs and spray with oil before air frying until golden brown and crisp.
Fried chicken recipes
