Once you’ve brined fried chicken, you’ll never cook it any other way. Brining is an easy way to ensure your chicken is juicy and has tons of flavor.
I’m just going to come out and say it: I am OBSESSED with this brined fried chicken. I’ve made plenty of fried chicken in my life. I’ve marinated it in buttermilk. I have brined and oven fried it. I’ve made it spicy. I have slathered it with garlic. I’ve even marinated it in curry yogurt. But this friends, this fried chicken right here, is my favorite by far. It is succulent, crispy fried chicken perfection.
Ryan even loved it. He said “This fried chicken is really good” and proceeded to eat a couple helpings. That may not sound like much but trust me it is because Ryan is not a fried chicken fan. Like at all. Crazy man.
I also made this for some friends who were visiting last week and they couldn’t stop talking about how good it was while they were eating it. That’s always a good sign.
I’ve made it twice in two weeks. And I’ll probably make it again this week because I can’t stop thinking about it.
That is also a good sign.
What is brining?
The definition of brining is to “Soak in or saturate with salty water”. Basically, it’s osmosis. While the meat marinates in the brine, it retains some of the water and salt. The salt helps soften the proteins in the meat. Food52 has a great article on How to Brine Meat and Why You Should Bother, if you want to learn a bit more about the technique.
How to brine chicken:
Yes, it takes time to brine chicken. Four hours to be exact. But it is beyond worth it. The meat is simply succulent. And my favorite new frying technique that I tried with this Garlic Fried Chicken, helps the meat cook perfectly while allowing the skin to stay perfectly golden brown.
STEP #1: First you start by making a brine. The brine in this recipe is composed of water, salt, brown sugar, summer savory (which is my favorite herb, but thyme can be substituted in a pinch) and granulated garlic. To make it, simply combine half of the water, the salt, sugar and seasonings and cook just until sugar and salt dissolve. Then add the remaining cold water to the brine and allow it to come to room temperature.
STEP 2: Once it comes to room temperature, place the chicken in a resealable plastic bag, pour the brine over the top, seal and refrigerate for at least 2 hours but not more than four.
DES’ TIP: Using a non-reactive container is essential when brining. Reactive metal containers will react with the brine and leave a metallic taste on your food. Non-reactive containers include: resealable plastic bags, plastic containers, ceramic, glass and stainless steel.
STEP 3: After the chicken has brined, you want to rinse it to get all the extra salt off. Then pat the chicken dry with paper towels.
The secret to frying the perfect fried chicken:
My personal secret, in addition to brining, is the technique in which I cook the fried chicken. And I figured I’d share it with you because, everyone needs the perfect fried chicken in their life right??
For the longest time whenever I’d make fried chicken, I’d have the issue that it’d be practically burnt on the outside before it was cooked through on the inside. Not anymore.
The technique I use for making the perfect fried chicken is to cook it in a cast iron skillet covered for 7 minutes. Turn it and then cook covered for another 7 minutes. Then maybe 3 or 4 more minutes uncovered just to get the color that I want. By covering the chicken while it cooks, it ensures that both the inside and outside will be done at the same time. It’s that easy!
I’ve said perfect a lot in this post. I can’t help it. This Brined Fried Chicken. Is. Perfect.
It’s perfect for Sunday supper alongside some homemade mashed potatoes and roasted green beans.
It’s perfect for picnics and midnight snacks too. And don’t forget to spoon some Alabama White Sauce over the top for a twist!
Just make it, you’ll see.
Note: Post originally published in 2014. Updated with new photos, tips and a video in 2020.
Servings
Ingredients
- 2 quarts cool water
- 1/2 cup plus 1/2 teaspoon kosher salt
- 1/4 cup brown sugar
- 3 tablespoons plus 2 teaspoons dried summer savory
- 1 teaspoon garlic powder
- 2 cups all purpose flour
- 8 chicken drumsticks
Instructions
- Combine 1 quart water, 1/2 cup of kosher salt, brown sugar, 3 tablespoons summer savory and garlic powder together in a large pot. Heat over medium heat until salt and sugar dissolve.
- Pour in remaining quart of cool water. Allow brine to come to room temperature.
- Place chicken pieces in a gallon size bag. Pour brine over the chicken. Seal and refrigerate for at least 2 hours but not more than 4. You can also complete this step in a non-reactive bowl with a lid.
- Rinse and pat dry the chicken.
- Combine flour remaining summer savory and salt together in a bag. Place chicken in bag and toss to coat. Allow to set for 15 minutes.
- Turn oven to warm setting. Cover a baking sheet with aluminum foil and place a cooling rack over the top.
- Heat 1 - 1 1/2 inches of oil in a 12 inch skillet over medium heat. Once the oil is hot lay 4 pieces of chicken in the oil, skin side down, and cover for 6 - 7 minutes or until browned. Turn the chicken and cook another 6 - 7 minutes. Remove the lid and cook an additional 2 minutes or until it is golden brown. Use tongs or a slotted spoon to transfer the chicken to the prepared cooling rack. Place in the warmed oven to keep warm while you cook the remaining chicken.
- Once finished with the second batch, transfer all chicken to a serving platter, sprinkle lightly with salt and serve.
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Sorry you feel that way! This coating is definitely on the lighter side which apparently is not your fave. To each their own! If you prefer a heavier coating you can dry my https://www.lifesambrosia.com/cajun-fried-chicken-wings-recipe/
Outer coating not good. Probably needs to be floured, placed in a wet binder then back in the flour. The coating ends up almost non-existent. And yes I let it sit for a long time in the flour.
One of the worst fried chicken recipes I’ve tried.
[…] Finding the right one depends on what you’re aiming for, whether it’s a tasty fried chicken brine or a simple […]
I’ve never fried chicken without adding the breading, so I dont know how well that work work. However, I have roasted brined chicken before and it is divine!
Can I just fry the chicken without adding breading? Thanks.
[…] Brined Fried Chicken | Secret to Perfect Fried Chicken | Life’s Ambrosia […]
So happy to hear that you liked the brine for this recipe! Its one of my favorites too!
Great brine recipe. I did add a tablespoon of whole peppercorns. I cut up a whole fryer whenever we have fried chicken. We switched to air frying for health reasons. Chicken turns out GBD!
Thanks.
Hi Sheril, summer savory is an herb that is similar in flavor to thyme. If you can’t find it (it can be kind of hard to find I’ve noticed) you can substitute thyme in this recipe, I’ve done that several times!
Which herb is savoury
Thank you so much, DRad for the thoughtful comment! I am so happy that you enjoyed this! Its a family favorite here too :)
This is the best. I am not going to lie; initially I thought this is way too simple to be good. Actually, it is a complex process that you were able to nail precisely in your concise explanation on how this comes together to be a favorite – from the use of the cast iron skillet, to the lid, and further letting the flour set on the brined chicken pieces. The actual cooking process requires no temperature gauge when using this 7 and 7 +2 method over a med heat that is tried and true with fairly little hot oil. WOW 10 out of 10!
Yes! You can do that or put it on a plate. I’ve done both and both work :)
Do I leave the chicken in the bag to set for the 15 minutes?
So happy to hear that you enjoyed this!! That batter sounds great too!
I tried it and it was delicious!
The brine I added about 1/8 cup of sugar and salt and used 2Q of water. I simmered together all the brine seasonings and then chilled before adding chicken in.
I think I will change the way I batter next time to flour, cornstarch, salt, paprika and black pepper. Then dip the battered chicken in water before frying to remove excess flour.
Also I recommend frying outside, the smell and smoke was tough to air out.
Thank you!
This looks delicious. Totally love or the tips.
I’ve never tried so I can’t say for sure. I would use less otherwise I think it might be overly salty. Maybe cut it back to 1/4 cup. Hope this helps!
Is regular table salt ok if you don’t have kosher?
Hi Sargon! Because these chicken pieces are so small (as opposed to say a turkey that you might brine for Thanksgiving) if you brine them for too long you run the risk of the texture of the meat being a bit mushy.
Why can’t it be brined overnight?
Wow! such a great compliment!! You are so welcome :)
Wow. I read all the reviews and had to try it for myself. This is the best chicken I personally have ever cooked. I’m so impressed with your recipe. Tha nk tou!!
Hi Tim! This chicken isn’t really fried twice. It’s simply fried for 7 minutes then turned and cooked for another 7 minutes. They aren’t “Deep fried” so the oil doesn’t cover them while it’s cooking. Does that make sense? Thank you for your question!!
Yea, looks delicious, but I don’t see any benefits to doubling the cooking method. I’ve been frying chicken over 40 years and my chicken is dead on crispy. Brining is great, I just don’t think about it sometimes. After rinsing and patting dry, a coating of seasoned ap flour is all that’s needed for crispy wings. I’m not being critical, I’m sure they are delicious but why fry twice.
So happy to hear you enjoyed it, Wibi!
This method makes a very tasty fried chicken
Bob, that is such a great compliment!! I am SO happy to hear that. I’m going to add cayenne next time!
Des, I’ve tried dozens of chicken recipes over the years… and used several types of fryers, oven baking, air fryers etc. This is the BEST fried chicken I’ve ever had! I did use thyme as i couldn’t find savory, and added onion powder + cayenne to the brine. I added cayenne and white pepper to the flour too. Thank you!
Thank you, Gina! I am so happy you enjoyed it!!
“Once you’ve brined chicken, you’ll never cook it any other way.” Ain’t that the truth! This really is the perfect fried chicken.
You’re welcome!
Perfect. I kinda figured that,but so many recipes call for different temps so just had to ask.
Thanks
Hi Christopher! Heat the oil to 350 degrees. I also like to make sure that the oil reheats to 350 degrees after each batch if I am cooking the chicken in batches. :)
Maybe I over looked it, but what temperature do you use for the oil?
Jen, I am so happy to hear that you enjoyed this!! You are welcome! I am also happy to know that you can make it GF by using gluten free flour, thank you for sharing that :)
This came out so good! Thank you for this excellent recipe! I added some onion powder and black pepper to the brine and subbed GF all purpose flower for flour and also subbed thyme since I didn’t have summer savory. Otherwise I followed as written. So proud of how it turned out. My family loved it!
[…] Brined Fried Chicken by Life’s Ambrosia. Brining is an easy way to ensure your chicken is juicy and has tons of flavor. […]
Thanks a lot for sharing with us, in line with this
I get an idea on how to do to start a small business,
Once again thank you so much, God bless you more…
Hi Rhonda! It probably won’t be as crispy because there isn’t any skin but you will still get a great flavor, as brining helps with that!
Question please…I use skinless breast. Will I get the same results!
[…] Brined Fried Chicken […]
Absolutely!!
Can you grill instead of fry??
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Why do you people leave 5 stars without trying it smh
Hi Marva! Summer savory is a peppery herb. It can usually be found in the spice section, I know Spice Islands carries it. It tastes a lot like thyme. If you can’t find it, you can substitute thyme instead. :)
What is dried summer savory?
Folks are leaving 5 star reviews and saying “oh, I gotta try this recipe!” For folks leaving 5 stars without ever trying it, let me say it’s no foul in this case. I noticed when I rarely fry chicken, it doesn’t have the salty, herb flavor that restaurant fried chicken has. So I looked up a brine to try and found this recipe. OF COURSE I had to add stuff to the brine like onion powder, sage, black pepper, cayenne, two bay leaves and cumin. It’s impossible for me to make chicken, in any form, and not add those spices. Also I wanted to feel special. None the less, brine was great. But the best part, for me at least, was the lid and timing trick. For the 1st time in my life, after asking all different walks of life including sweet old ladies to beer chugging bikers and achieving no real results, I now can make perfect fried chicken! Thanks so much for filling us in!
I usually brine at least 2 hours but not more than 4 :)
How long do you brine the chicken in the bag?
I always make fried chicken after soaking it in brine. Oh the flavours…. is the best. Chicken looks sooo tempting
I’m loving the technique of this recipe! I’m from the south and I’ve never brined my chicken before I fried it but I’m going to try it now! Looks delish!
You are right! Everyone should have the perfect fried chicken recipe! I love your method and will definitely try it next time as I have had the odd case of burnt outsides and raw insides as well. Thanks so much for sharing
Brining really is such a great and underused technique! I’ve never tried it for fried chicken but it is SO GOOD!
Oh wow this looks so delicious. Look at that crusty top. I never used this method to make fried chicken. SOunds easy and super flavorful. I must give it a try.
I always brine my turkey for thanksgiving but never think to do it for smaller cuts! This crispy fried chicken will be so tender and flavorful!
That fried chicken looks amazing! I can see why its your favorite. I want to try your brine, it sounds really good!
Now, this looks like some crispy chicken. I bet the brine makes it so moist too. We never buy fried chicken, but this I know my family would love for dinner.
I’ve never tried brining but absolutely love the sound and the look of it! Can’t wait to give this recipe a go, I just know my other half will go crazy for it!
This needs to happen for dinner soon! Looks yummy!
I love how crispy this fried chicken is! I should try your recipe!
Wow, a must try. This recipe looks like the authentic stuff.
I bet that brine makes this sooooo juicy and flavorful! What a great idea!
I never thought to brine the chicken first. I love this way to add flavor.
How unique! I’ve never had brined fried chicken! It looks delicious and fun. I must try it soon as you make it so easy to make!
This fried chicken is the best!!! Am making it again this weekend. Definitely a keeper…
I’ve never had brined fried chicken before, but it sure looks pretty amazing! I will have to give it a try! Thanks for all the great tips for brining!
This fried chicken sounds absolutely fantastic! Incredibly tasty
Michelle- I am so happy you like it! And I LOVE the tip about putting the floured chicken int the fridge, I need to try that next time!
I tried this recipe – even went online to get summer savory and I can attest that this is a good recipe. I did make a couple of changes – 1/4 cup of salt, a little more garlic powder, and I put my floured chicken back in the frig for an hour before frying because it comes out crispier that way, but all in all, I really liked the recipe and it is very easy to make.
Ack! Thank you for catching that. I think my nutrition calculator is a bit off on this. Not taking into account that it’s a brine.
I’m sure this is delicious fried chicken, but 7120 mg of sodium is out of the ballpark for someone trying to keep blood pressure normal.
It is! I tend to cook it for a couple more minutes after I remove the lid to get it the color I want but have never had an issue with it not being crispy! :)
You say you cover the chicken while cooking in a cast iron pan. But is the finished dish CRISP ?
[…] Brined Fried Chicken Legs […]
So happy to hear that Sakinah! It’s one of our favorite dinners!
tried this last weekend at home to so delicious and easy
Hi Theresa! Dried Summer Savory is an herb that you should be able find in the spice section of your grocery store. I know spice islands carries it. If you can’t thyme is a great substitute. They both have a peppery taste. http://spiceislands.com/products/summer-savory
What is dried summer savory??
My kids will surely love this! Great to try for dinner tonight!
This looks fantastic!! I bet it tastes amazing!
Oh my gosh I love fried chicken!!! Is good food and this looks like one of the BEST! Love the unique flavors in this recipe! YUM!
This looks amazing! Thanks for this!
I love a good brine! It gives chicken so much flavor.
You really nailed the crispiness of this chicken! Wow!
I absolutely love this idea ! Thank you for sharing !
I’ll have to try this recipe out for my family. We’re always looking for the perfect fried chicken! :) Yours looks awesome!
Oh my goodness … I love fried chicken, and yours looks perfect! Crunchy and delicious … just the way I like it!