Fried Chicken at its Finest

Fried Chicken at its Finest

Fried Chicken at its Finest

It may be audacious of a Jewish Yankee (me, not Sandy Koufax) to proclaim that this is the crunchiest, tastiest, juiciest, simplest, and overall greatest fried chicken I’ve ever tasted, but I’m going to say it anyway. The brine and submerging the chicken in oil in a deep fryer or a deep dutch oven are the secrets.
Chicken and Brine:
8 quarts of cold water
1 cup dill pickle juice (this may be found in a jar of pickles). You may also leave it out if you don’t feel like utilizing it.)
4 tbsp. seasoned salt (I prefer Lawry’s)
2 teaspoons Tony Chachere’s Creole, Cajun, or Louisiana seasoning Add an extra 2 teaspoons of seasoned salt if not using)

1 tablespoon cayenne pepper (it won’t be hot because it’s only for brining, but if you don’t want it, don’t add it)
2 tablespoon powdered garlic
1 tablespoon powdered onion
3-5 pounds skin-on, bone-in chicken thighs and drumsticks (I like thighs and drumsticks, but you can use wings/drumettes and breasts — whatever you use, the skin must be on the chicken for it to properly cook crisply and juicily)
Potion for Crisping:
3 cups flour (all-purpose)
1 tablespoon seasoned salt (preferably Lawry’s)
1/2 tablespoon Creole (if feasible, Tony Chachere’s), Cajun, or Louisiana seasoning (if not using, use an extra 1/2 tablespoon seasoned salt)
2 tablespoons powdered garlic
2 teaspoons powdered onion

a quarter teaspoon of black pepper 6 YIELD
Time limit: 5 minutes


2 teaspoons cayenne pepper (I guarantee it won’t be too hot once blended in; however, you may leave it out)
Canola oil is recommended, although vegetable oil may suffice. The amount will vary depending on the type of frying gadget you use, but it should be at least 3 quarts.)


NOTE: The yellow “Jeffrey Sez” section contains important information about this dish, such as various fry times for different portions of the chicken, how to dump the oil, suggested goods, and so on.

1. In a large mixing basin, add all of the brining ingredients and stir to incorporate. After that, toss in the chicken and

Cover with plastic wrap and chill for 8 to 24 hours (NOTE: Do not omit this step. Have faith in me. It’s

how the chicken gets really juicy and flavorful).

2. When the chicken is brined and ready to fry, either fill a deep fryer to the maximum line (about 1 inch of oil) or use a shallow fryer.

Fill a deep Dutch oven (7 quart size) or big stock/soup pot halfway with 3 quarts of oil in a 12-cup capacity fryer. Preheat the deep fryer to 375°F and wait until it’s ready (normally a light will come on).

indicate when this is the case) -OR- heat the Dutch oven/pot on high until it reaches a temperature of 365°-375°.
(NOTE: If you have a deep fryer, I’ve found that it’s the simplest and quickest way to do this – and if you don’t, you can acquire one for a reasonable price.) However, a Dutch oven or stock/soup pot can also be used to deep fried in. Simply use a meat or candy thermometer to ensure that the temperature is between 365° and 375° prior to adding the chicken and cooking. To obtain the remarkable results (no pan frying and flipping!) this chicken must be totally submerged in canola oil (or any other frying oil of your choice).

3. Once the oil is hot, combine all of the ingredients for the crisping potion in a separate big mixing basin. Remove the chicken from the brining basin and place it immediately in the crisping potion dish, rolling each piece of chicken in the potion until well covered. Coat the chicken in the mixture in every nook and cranny. However, at this moment, only coat the amount of chicken you’re preparing to cook. It should only be coated before being cooked right away.
4. If using a deep fryer, place the chicken in a single layer in the basket (nothing on top of each other) and carefully immerse into the oil, uncovered, for 12-14 minutes, or until a deep golden brown.

The coating is completed. When the chicken is done, take it out of the basket and probe it with a thermometer to make sure it’s at least 165°, which means it’s safe to eat. If it isn’t done yet, cook it till it is (NEVER eat raw or underdone chicken). Then, using tongs, move the chicken to a serving plate lined with paper towels (NOTE: see the yellow “Jeffrey Sez” part). If using a Dutch oven, gently arrange the chicken, piece by piece, in the oil until the pot is filled with one layer of chicken (this will be done in stages). Allow to fry for 12-14 minutes, uncovered, until the coating is a deep golden brown. Check the temperature of the chicken with a thermometer to ensure it is at least 165°F.

This indicates that it is safe to consume. If it isn’t done yet, cook it till it is (NEVER eat raw or underdone chicken).
When the chicken is done, move it to a paper towel-lined serving plate with tongs (NOTE: see yellow).
5. Allow 5-10 minutes for the chicken to cool before eating.
6. Serve with spicy sauce, honey butter, ranch dressing, or any other toppings of your choice.