The Best Fried Chicken Recipe

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.

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.

A simple brine can be made by mixing together all the ingredients listed until the salt and sugar is dissolved.

Soak the trimmed chicken pieces in the brine for up to 24 hours in the refrigerator.

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.

Combine all of the ingredients in the coating mix well.

Mix thoroughly to make sure spices are evenly distributed in the mix.

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.

Dunk the chicken pieces into the buttermilk and let the excess drip off.

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.

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.

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.

Remove cooked chicken to a wire rack to cool slightly before serving.