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The Best Brined Fried Chicken
This fried chicken recipe relies on a seasoned brine to infuse the chicken pieces with flavor overnight. The pieces are dredged in a seasoned flour and fried in lard for crispy and deliciously flavorful fried chicken.
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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. For a more traditional Southern-style fried chicken, try my buttermilk fried chicken recipe or this Nashville-style hot chicken. This brined fried chicken recipe is the perfect pairing for my fried chicken and caviar bar.
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.
Table of contents
Why You’ll Love This Recipe
- Flavor. The spiced brine adds so much flavor to this chicken!
- Crispy crunchy exterior. The seasoned flour dredge is packed with spices and crisps up beautifully for that perfect golden-brown crunch. No soggy coating here!
- Better than takeout! No more greasy or bland fried chicken – this version is flavorful through and through, with a crisp, clean finish that rivals your favorite spot.
Why Brine 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.
Key Ingredients in This Recipe
- Chicken – This recipe uses a whole chicken, broken down into parts before they are brined. I break down the chicken into wings, drumsticks, thighs, and then I cut the breasts into 2 pieces each so they aren’t quite so large. Discard the backbone or save for stock. Buying whole is cheaper per pound than buying in individual pieces plus you get a variety. The bone-in, skin-on pieces are dredged in a seasoned flour and fried until cooked through and tender.
- Spices – Both the brine and the flour are seasoned with a combination of paprika, cayenne, garlic powder, onion powder and pepper to infuse the chicken with plenty of flavor.
- Lard – Lard is made from 100% animal fat (typically pork). It has a high smoke point and is stable for frying. It’s melted slowly until it’s brought up to a temperature of 325ºF (170ºC) for frying the chicken. The only drawback is it can be expensive to get so much of it. The good thing is that because it is such a stable oil it can be saved and used again for frying or cooking.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Pro Tip
Drain on a wire rack, not paper towels. Paper towels will trap steam and make the bottom soggy. A wire rack allows air circulation to keep all sides crispy.
Swaps and substitutions
- If you don’t want to use a whole chicken, you can substitute 10 bone-in, skin-on chicken thighs or drumsticks or a combination of both.
- Vegetable shortening can also be used in place of the lard for frying. It’s a semi-solid fat with a high smoke point and low water content which makes it a good choice for frying. Shortening is 100% fat (made from Soybean, palm, or cottonseed oil) and a neutral flavor. A neutral oil like vegetable oil can also be used.
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.
Serving Suggestions
I love pairing Southern fried chicken with the following sides:
- Buttermilk biscuits
- Watermelon
- Pickles
- Hot sauce (vinegar based hot sauces like Crystal are perfect)
- Mashed potatoes
- Mac and cheese
- Fried Chicken and caviar bar
Troubleshooting Fried Chicken
- The chicken is too dark on the outside but raw inside. Your oil is too hot! Check the temperature of your oil with a thermometer. If you don’t have a thermometer then add the end of a wooden stick into the oil. If small bubbles form around the wood, then the oil is ready to fry. But if it is bubbling hard then the oil is too hot. The crust of the chicken will fry too fast and the inside won’t cook through. This can also happen if you cook the chicken directly from the fridge. The meat is too cold still and won’t cook evenly.
- The chicken is oily and takes forever to cook. Your oil is too cold. Take breaks in between batches so the oil can come back to the desired temperature. Every time food is added to hot oil the temperature decreases drastically. Allowing time for it to heat back up again results in an even fry among batches. This could also happen if you are overcrowding the pan when you cook.
How to Reheat Fried Chicken
To get chicken crispy again without reheating the oil, I recommend microwaving the chicken for 30 seconds to 1 minute, then heating the oven to broil and broil until crispy, about 2 minutes. Fried chicken can also be reheated in an air fryer. Preheat to 375ºF (190ºC) for about 4 minutes.
FAQ – Frequently Asked Questions
What if I don’t have lard – can I use other frying fats to make brined fried chicken?
Absolutely. Vegetable shortening or neutral oils like vegetable oil are suitable alternatives, though the smoke point differ slightly and the lard adds flavor.
How hot should the frying oil be to make fried chicken, and how do I test it?
Aim for 325 °F (170 °C). If you don’t have a thermometer, test with a wooden spoon handle: if small bubbles form around it, it’s ready; if the bubbles are vigorous, it’s too hot. I recommend getting an infrared thermometer.
Can I make this brined fried chicken recipe with boneless chicken?
Yes, but cooking times will differ. Boneless pieces cook faster – keep an eye on them. You can always break down a whole chicken or just use your favorite parts – the brine and method work just as well for drumsticks or thighs.
How much oil or lard do I need to make brined fried chicken?
About 2 pounds (or enough to fill the pan ~1″/ 2.5cm deep). It heats slowly to reach the target frying temperature .
Can I skip the brining or shorten the brining time?
You can, but expect less flavor and moisture. A proper brine is well worth the time to develop deep flavor and super juicy chicken.
Check out these other fried chicken recipes:
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
The Best Brined Fried Chicken
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Ingredients:
For the brine:
- ½ cup granulated sugar
- ½ cup kosher salt
- 2 tablespoons paprika
- 2 tablespoons cayenne powder
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 teaspoons freshly ground black pepper
- 1 (4-pound) whole chicken, cut into 10 pieces or (10 pieces chicken thighs and drumsticks)
For assembly and frying:
- 2 pounds lard or vegetable shortening, as needed, for frying
- 2½ cups all-purpose flour
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon paprika
- 1 teaspoon freshly ground black pepper
- ½ teaspoon cayenne powder
Instructions:
For the brine:
- 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.
For assembly and frying:
- 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 mixing 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 8 for the drumsticks and wings.
- Remove the fried chicken from the oil and place on a cooling rack set over a baking sheet or a paper towel lined plate to drain the excess oil. Serve hot.
Notes:
- If you don’t want to use a whole chicken, you can substitute 10 bone-in, skin-on chicken thighs or drumsticks or a combination of both.
Nutrition:
Calories: 289kcal | Carbohydrates: 64g | Protein: 7g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Cholesterol: 0.1mg | Sodium: 9438mg | Potassium: 199mg | Fiber: 3g | Sugar: 17g | Vitamin A: 891IU | Vitamin C: 7mg | Calcium: 38mg | Iron: 3mg
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Recipe adapted from the Yard Bird fried chicken recipe here.
Who would have thought a chicken recipe would get such rave reviews. We had a crowd for dinner and decided to give it a try. Everyone asked for the recipe as they left. If I had leftovers I would air fry them and make chicken sandwiches the next day. Everyone ate every last piece but next time I will hide some for the next day!
So happy to hear everyone enjoyed!
Absolutely 💯 delish
Thank you so much!! So happy to hear you enjoyed Julia!