The Best Brined Fried Chicken

brined fried chicken drumsticks and chicken thighs on a silved platter with red tongs.

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. I

Course chicken, Main Course

Cuisine American, Southern

Prep Time 1 1

Cook Time 30

Servings

Calories 289kcal

Author Kylie Mazon-Chambers

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

US Customary - Metric

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.

Video

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