First Big Tip!! Do not buy the huge pieces of chicken they sell now. Leg quarters should be no more than 12 ounces and 8 ounces is better!!!!!

Old Bay Fried Chicken or whatever seasoning you like!!

This is the best easiest fried chicken! So, I have been experimenting with fried chicken for years. I tried every “great” recipe I saw. Some so complicated that is took a 2 day processes etc. Some were really good but they were alway lacking in one way.

The crust fell off the skin!!!!

I want a crispy crust that includes the skin!!!!!!

Read below for a few tricks I learned by mistake.

The Mistake!

I tried everything and every recipe. I would brine, then soak in buttermilk, then coat in flour, coat in batter, flour, egg, flour. Sit overnight…. Sometimes it came out really good but the crust usually separated from the skin which left a rubbery skin underneath.

One evening the cupboards were bare except some chicken pieces in the fridge, some potatoes, and green bean. I thought fried chicken, mashed potatoes, and green beans.

BUT… I want to eat in 2 hours and all my fried chicken recipes take at least a half a day. What the heck I will skip the buttermilk bath so I can eat on time!

It is not that complicated!!!!!

So I decided to do a hurry up job figuring it would still be ok. Well..the hurry up job was great and it solved the problem I have been fretting over for years. The skin and crust became one, no falling off crust!

Let’s make this easy recipe!

This recipe takes 1.5 hours but most of the time is spent brining the chicken. I usually only make dark meat and a big trick is to buy leg quarters and cut them yourself. First they are usually cheaper but the main reason is some of the backbone is attached which mean the skin will stay attached.

Brine Time

Brining is very important and not just for fried chicken!! It is great for any poultry dish especially dishes with boneless skinless breast. Brining seasons the chicken with salt but more importantly it keeps the chicken moist and gives it a nice texture.

I use a straight saltwater brine but you can add seasonings and sugar. Some say the sugar brings out the meaty taste but I haven’t noticed. I use 1/2 cup of salt per half gallon of water.

Brine for 1 hour!

Need….

• 4 leg quarter cut into two pieces (can use breast but they are so big cut in half)
• 4 cups AP flour (can add 1/4 cup cornstarch for a crispier chicken but I don’t recommend)
• 1 tbsp old bay or seasoning of your choice
• 4 eggs beaten with 1/3 cup water
• oil for frying

Flour The Chicken

Season the flour but don’t use a lot of salt because the chicken is brined but a little salt is good. I like to use Old Bay but any combo of Cajun seasoning or black pepper, garlic powder, paprika etc… READ TIPS

Beat 4 eggs then beat in 2 tbsp of water. Shake the brine of the chicken and lightly dry it with a paper towel. Toss the chicken in the flour and shake of the excess. Coat the chicken in the egg wash then toss it back in the flour. Push the flour into the chicken.

Put chicken on a rack to dry for 15 minutes. Heat your oil to 350 degrees. Enough oil to cover the chicken. Heat your oven to 300.

Fry It

Once your oil hits 350 and the chicken looks a little tacky it is time to fry. Place the chicken in the oil. Don’t crowd it, you can do it in batches.

Place the chicken skin side down!!!

Fry the chicken until it is light golden brown, maybe 5 minutes. Transfer to the oven on a rack skin side up and cook until it is 168-170 degrees. Cooking at 300 will cook it slower and make it more tender!

Tips and Tricks

• cut your own chicken! I like dark meat but if you buy thighs it is missing the backbone and the skin is loose and flappy
• add cornstarch to the flour if you want a crisper crust
• if you want a more craggy crust stir a tbsp of water or milk into your second flour coating
• Brine, Brine, Brine!!!
• Finish in the oven! You will have much better looking pieces!Start skin side down
• Add an extra egg yolk if you like a softer crust

Try these with your chicken!

The best modern Mac and Cheese

Old Bay Copycat Seasoning

Best potato salad with less mayo

Moist cornbread written up in the Washington Post

Popeye’s copycat red beans