easy fried chicken recipe

This easy-fried chicken recipe yields crispy and juicy chicken you want to make repeatedly. Its crispy exterior and juicy interior create flavors and textures that are hard to resist.

I have tested this recipe and can confidently say that making this perfect fried chicken can elevate your culinary skills, whether a novice or a seasoned cook. Here’s how you can achieve that ideal fried chicken at home.

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Why you’ll love this recipe easy fried chicken recipe

Enjoy making and savoring this easy fried chicken recipe that will become a favorite in your household!

• Simple Ingredients: This recipe uses everyday ingredients you likely already have in your pantry, making it convenient and budget-friendly.
• Quick and Easy: With straightforward steps and minimal prep time, you can quickly prepare delicious fried chicken.
• Crispy and Flavorful: The perfect blend of spices and a crispy coating ensure every bite is full of flavor and crunch.
• Versatile: This fried chicken pairs well with various sides, from mashed potatoes and gravy to a fresh garden salad.
• Family-Friendly: It’s a hit for kids and adults, making it an excellent choice for family dinners or gatherings.
• Customizable: You can easily adjust the seasoning to suit your taste, whether you prefer it mild or with a bit of heat.
• Leftover Potential: Fried chicken makes for delicious leftovers, perfect for sandwiches, salads, or just enjoying cold the next day.

Ingredients You’ll Need

• Chicken pieces (drumsticks or chicken thighs)

Fried Chicken Seasoning

• Onion powder
• Garlic Powder
• Salt
• Ground Pepper
• Paprika

Brine Ingredients

• Water
• Salt
• Peppercorns
• Bay leaves
• Lemon or vinegar

Fried Chicken Coating

• Flour
• Brine Ingredient
• Fried Chicken Seasoning

Step-by-Step Guide

• Make the Brine: Add the brine ingredients to the large container and season to your liking. Add the chicken pieces and ensure that they are entirely submerged. Marinate the chicken overnight.

• Pressure cook: I always cook the chicken pieces ahead of time to eliminate bleeding. I do this by pressure-cooking the chicken. When the chicken is ready, put the chicken in the inner pot and add one-fourth cup of the brine. Set the pot on the Instant Pot base, cover it with the pressure cooker lid, and pressure cook the chicken for nine minutes. Quickly release the pressure and let the chicken cool down.

• Prepare the Fried Chicken Coating:  Add one cup of flour and chicken seasoning to the large container. Mix.
• When done, remove about a fourth cup of the mixture and put it in the one bowl. Add two tablespoons of the brine mixture to the first bowl and mix using your hands to create those crumbly bits in the first image. 

• Add one-fourth cup to the second bowl to make the mix below. Make this mixture thick, for the coating to stick.

• Coat the Chicken: When the chicken pieces are cooled down, roll them into the liquid mixture first, then into the crumbly flour. Do the same to the rest of the chicken pieces.

• Frying Process: Heat your oil in a heavy-bottomed skillet or deep fryer to 350°F (175°C). Carefully add the chicken pieces, ensuring that the pan is not overcrowded. Fry in batches if necessary.
• Cooking Time: Cooke the chicken until the coating is golden brown.
• Drain and Rest: Once cooked, remove the chicken from the oil and place it on a wire rack or paper towels to drain excess oil. Let the chicken rest briefly before serving to lock in juices.

How Do You Store

Storing fried chicken properly helps maintain its flavor and texture. Here’s how you can do it.

Short-Term Storage (up to 4 days):

1. Cool the Chicken: Allow the fried chicken to cool to room temperature. This helps prevent condensation, which can make the chicken soggy.
2. Refrigerate:
   • Wrap Properly: Place the chicken pieces on a paper towel-lined plate in a single layer. The paper towels will absorb excess grease.
   • Cover: Cover the chicken with another layer of paper towels, then tightly cover the plate with plastic wrap or transfer the chicken to an airtight container.
   • Refrigerate: Store the chicken in the refrigerator. Fried chicken can be kept in the fridge for up to 4 days.

Long-Term Storage (up to 3 months):

1. Cool the Chicken: Allow the fried chicken to cool completely.
2. Freeze:
   • First Freeze: Arrange the chicken pieces in a single layer on a baking sheet and freeze them. This prevents the pieces from sticking together.
   • Transfer: Once the chicken pieces are frozen, transfer them to a freezer-safe airtight container or heavy-duty freezer bags.
   • Label: Label the container or bag with the date so you know how long it’s been stored.

Reheating Tips:

1. Oven Reheating: Preheat your oven to 375°F (190°C). Place the chicken on a baking sheet and heat for about 15-20 minutes, or until the chicken is heated through and crispy.
2. Air Fryer Reheating: Preheat your air fryer to 375°F (190°C). Place the chicken in a single layer and heat for about 5-10 minutes, or until hot and crispy.
3. Avoid Microwave: Microwaving fried chicken can make it soggy. If you must use a microwave, place the chicken on a microwave-safe plate lined with a paper towel and heat in s