My brother has been making this brined fried chicken recipe based on the Yard Bird restaurant’s chicken for years, and it is some of the best fried chicken I have ever had. The bone-in, skin on pieces of chicken are lightly dredged in the seasoned flour that relies on the crispy skin for a satisfying crunch.
I know that brining the chicken requires a little foresight and preparation, but it is well worth the time! It makes for incredibly juicy and flavorful fried chicken. In this recipe both the brine and the flour are highly seasoned before the chicken is fried in lard for added flavor. If you’re looking for a more traditional buttermilk Southern fried chicken recipe I recommend giving this recipe a try.
I share tips for troubleshooting fried chicken to make sure it’s perfect every time as well as serving suggestions for sides. Since I use a whole chicken broken down into pieces in this recipe I also include steps to make this recipe using chicken thighs and drumsticks based on preference.
To brine a chicken means to submerge it in a solution of salt and water, sometimes flavored with other ingredients, in order to add moisture and flavor to the meat. You can certainly fry chicken without brining the parts, but we recommend against that.
How to Make Brined Fried Chicken
Bring 2½ quarts of water to a boil in a large pot over medium-high heat. Add the sugar, salt, paprika, cayenne, garlic powder, onion powder and black pepper. Bring to a boil for about 5 minutes then remove from heat and let cool completely. Add 3 cups of ice cubes and an additional 2 cups of cold water to chill the brine.
Add the chicken pieces to a large container and pour the brine over the top. Cover and refrigerate for at least 4 hours and up to 24 hours.
Add the lard to a Dutch oven (or large cast iron pan) and slowly melt the lard until it reaches 1-inch (2.5cm) up the side of the pot, and heat to 325ºF (170ºC).
Remove the chicken from the brine.
In a large bowl whisk together the flour with the garlic powder, onion powder, paprika, pepper and cayenne.
Working in batches, dredge the chicken in the flour mixture, and shake off any excess. Add to the heated lard. Fry, until the chicken is golden brown on all sides, about 10 to 12 minutes total for the thicker pieces (the timing will vary depending on the cut) and about 8 for the drumsticks and wings.
Remove the fried chicken from the oil and place on a wire rack set over a baking sheet or a paper towel lined plate to drain the excess oil. Serve hot.
The Best Brined Fried Chicken
The process of soaking the chicken in a saltwater solution before cooking keeps the meat moist and infuses it with flavor. The salt in the brine solution draws out moisture from the chicken, which is then reabsorbed along with the salt, sugar and flavors from the added spices. This results in chicken that is juicy and flavorful and seasoned throughout.
Why you should (almost) always brine your chicken
FAQ
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