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Fried Chicken Recipe

Classic Cajun fried chicken with a buttermilk brine, seasoned flour, and precise fry temps for a shatter-crisp crust and juicy center.
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Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Servings:6
Course:Main Course
Cuisine:Southern
Ingredients Equipment Method

Ingredients
  

  • - 2 lbs chicken pieces (drumsticks, thighs, breasts, etc.
  • - 2 cups all-purpose flour
  • - 1/4 cup corn starch
  • - 2 tablespoons seasoned salt
  • - 1 tablespoon garlic powder
  • - 1 tablespoon onion powder
  • - 1 tablespoon dried thyme
  • - 1 teaspoon black pepper
  • - Cooking oil for frying vegetable, canola, or peanut oil
  • - 1/4 cup olive oil

Equipment

  • Dutch oven or deep skillet
  • Instant-read thermometer
  • wire rack
  • sheet pan
  • Tongs

Method
 

  1. In a mixing bowl, combine the flour, corn starch, seasoned salt, garlic powder, onion powder, dried thyme, and black pepper. Mix well to ensure all the ingredients are evenly combined.
  2. Season the chicken pieces generously with seasoned mixture, ensuring that it is well seasoned on all sides.
  3. Pour the olive oil over the seasoned chicken pieces and massage it into the chicken to ensure it is coated evenly.
  4. In a separate bowl add in your flour and corn starch. Lightly season this mixture with the seasoned mixture used for the chicken.
  5. Take each seasoned chicken piece and dip it into the flour mixture, making sure to coat it thoroughly on all sides. Press the flour mixture into the chicken to ensure good adherence.
  6. Set the coated chicken aside on a wire rack or a clean plate and let it rest for a few minutes to allow the coating to set slightly.
  7. Heat a large frying pan or Dutch oven filled with about 1 inch (2.5cm) of cooking oil over medium-high heat.
  8. Carefully place the coated chicken pieces into the hot oil, being mindful not to overcrowd the pan. Fry them in batches if needed.
  9. Cook the chicken for about 6-8 minutes per side, or until golden brown and crispy. The internal temperature should reach 165°F (74°C) when tested with a meat thermometer.
  10. Once cooked, transfer the chicken to a wire rack or a paper towel-lined plate to drain any excess oil.
  11. Repeat the process with the remaining chicken pieces until all are cooked.
  12. Allow the chicken to rest for a few minutes before serving