We tested dozens of different methods to fried chicken and we finally found what we think is the crispiest and juiciest version. The first step is to dry brine the chicken, which is a fancy way of saying to season it overnight. This process actually helps the meat retain its moisture while frying, making it extra juicy. The next step is the double-dredge method where you dip the chicken in seasoned flour, then in buttermilk, then back in the flour before frying to get those extra crackly bits. Let us know what you think!

Quick Info

⏱️ 315 min • 🍽️ 4 servings • ⭐ 95%

Nutrition

1343 cal • 86g protein • 60g carbs • 83g fat

Tags

[North American] • [Dairy-Free] • [Easy] • [Dinner] • [Lunch] • [High-Protein] • [High-Fiber] • [Meal]

Ingredients

• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 teaspoons lemon zest (about 1 lemon)
• 8 bone-in chicken pieces (4 drumsticks and 4 thighs)
• 6 cups canola oil, for frying
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1½ teaspoons kosher salt, plus more to taste
• 1 cup buttermilk
• 2 large egg whites
• 2 tablespoons vodka

Instructions Preview

1. Dry brine the chicken: In a small bowl, mi…
2. Pat the chicken pieces dry with a paper to…
3. Line a large resealable container with pap…

…and 7 more steps

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Recipe by: Tiffany Lo, Codii Lopez, Kelly Paige • From: Tasty 101