The Best Fried Chicken Recipe

In a large bowl, combine 8 cups cold water, 1 cup dill pickle juice, 4 tablespoons seasoned salt, 2 tablespoons Cajun seasoning, 1 tablespoon cayenne pepper, 1 tablespoon garlic powder, and 1 tablespoon onion powder. Mix thoroughly until the salt and spices dissolve.

Add the chicken pieces to the brine, ensuring they are fully submerged. Cover and refrigerate for 8 to 24 hours. This step is essential for juicy, flavorful chicken.

When ready to fry, fill a deep fryer with about 3 quarts of oil or use a deep Dutch oven or large stock pot filled halfway with oil. Heat the oil to between 365°F and 375°F. Use a thermometer to monitor the temperature for safety and optimal frying.

In a separate large bowl, combine the flour, 1 tablespoon seasoned salt, 1/2 tablespoon Cajun seasoning, garlic powder, onion powder, black pepper, and cayenne pepper. Mix well.

Remove chicken from the brine one portion at a time and roll each piece thoroughly in the flour mixture until fully coated and tightly packed. Only coat the amount of chicken you are ready to fry to maintain crispiness.

Fry the chicken in batches in the hot oil. Using a basket or tongs, carefully submerge one layer of coated chicken pieces, ensuring none overlap. Fry uncovered for 12-14 minutes, until a deep golden brown crust forms and the internal temperature reaches at least 165°F. Adjust cooking time as needed.

Remove the cooked chicken and place it on a paper towel-lined dish to drain excess oil. Let the chicken rest and cool for 5-10 minutes before serving.

Enjoy your fried chicken with hot sauce, honey butter, ranch, or your favorite condiments.