deep fryer fried chicken recipe

Written ByJenny Smyth Posted on
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The Best deep fryer fried chicken recipe

I’ve been making fried chicken for years, and it’s always a hit with my family. This recipe is a staple in our household, and I love how easy it is to make. The key to this recipe is using a deep fryer, which gives the chicken a crispy exterior and a juicy interior.

The first time I made this recipe, I was amazed at how well it turned out. My kids loved it, and my husband asked for seconds. I was hooked from the start.

This recipe is perfect for any occasion, whether it’s a family gathering or a casual dinner at home. The best part is that it’s relatively healthy, considering you’re deep-frying the chicken. You can use boneless, skinless chicken breasts or thighs, whichever you prefer.

The secret to this recipe is marinating the chicken in buttermilk and hot sauce before dredging it in flour. It gives the chicken a tangy flavor that complements the crispy exterior perfectly. I’ve experimented with different seasonings and spices, but this recipe remains my favorite.

My kids love helping me make the marinade, and they always get excited when they see the chicken come out of the deep fryer golden brown and delicious.

Deep Fryer Fried Chicken

4.7 from 1915 votes

Crispy, golden brown fried chicken made in a deep fryer. The chicken is brined for extra juiciness and coated in a seasoned flour mixture for a satisfying crunch.

Prep Time20 mins
Cook Time25 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Brine

4 cups water
1/4 cup kosher salt
1/4 cup sugar
2 cloves garlic, smashed
1 bay leaf

For the Chicken

4 bone-in, skin-on chicken thighs (about 2 lbs)
2 cups buttermilk
1 large egg

For the Coating

2 cups all-purpose flour
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cayenne pepper
1 teaspoon black pepper
1 teaspoon salt
1/2 teaspoon dried thyme

For Frying

6 cups peanut oil (or vegetable oil)

👨‍🍳Directions

1Prepare the brine by combining water, salt, sugar, garlic, and bay leaf in a large bowl.
2Stir until the salt and sugar dissolve completely, about 2 minutes.
3Submerge the chicken thighs in the brine, cover, and refrigerate for at least 2 hours or up to 4 hours for best flavor.
4Remove chicken from brine and pat dry with paper towels.
5In a separate bowl, whisk together buttermilk and egg until smooth.
6In another large bowl, combine flour, paprika, garlic powder, onion powder, cayenne, black pepper, salt, and thyme; mix well.
7Set up a dredging station: place the flour mixture and the buttermilk mixture side by side.
8Working with one piece at a time, dip the chicken into the buttermilk, letting excess drip off, then coat thoroughly in the flour mixture, pressing gently to adhere.
9Place coated chicken on a wire rack and let rest for 10 minutes to help the coating stick.
10Preheat the deep fryer to 350°F (175°C).
11Carefully lower the chicken thighs into the hot oil, making sure not to overcrowd the basket; fry in batches if needed.
12Cook for 12 to 15 minutes, turning once halfway through, until the internal temperature reaches 165°F (74°C) and the coating is deep golden brown and crispy.
13Using tongs, transfer the fried chicken to a paper towel-lined plate to drain excess oil for 2 minutes.
14Then place on a clean wire rack to keep the coating crisp.
15Serve hot or at room temperature.

🔧Equipment

Deep fryer
Large bowl
Whisk
Tongs
Paper towels
Wire rack
Instant-read thermometer

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 28g💛Saturated Fat: 6g❤️Cholesterol: 110mg🧂Sodium: 800mg🌾Total Carbs: 25g🥦Dietary Fiber: 1g🍬Sugars: 3g🥩Protein: 28g

📝Notes

For extra crispy chicken, let the coated pieces rest for 10 minutes before frying. Use an instant-read thermometer to ensure the oil stays at 350°F and the chicken reaches 165°F internally. You can substitute boneless thighs or breasts, but reduce cooking time to 8-10 minutes.

Watch Video Of How Deep Fryer Fried Chicken Works

This deep fryer fried chicken recipe has become a staple in my kitchen because it delivers consistent results every time. The buttermilk soak and simple seasoning make the chicken flavorful and juicy, while the deep fryer gives you that perfect crispy crust without the hassle.

I always feel good serving this to my family because I know exactly what went into it. For storing leftovers, let the chicken cool completely, then put it in an airtight container in the refrigerator for up to 3 days.

To reheat, place the chicken on a baking sheet in a 350 degree Fahrenheit oven for about 10 minutes until hot and crispy again. You can also reheat it in an air fryer for a few minutes.

Serve it with mashed potatoes, coleslaw, or a simple green salad for a complete meal. This recipe is always a good idea for family gatherings, potlucks, or just a cozy dinner at home.

❓ Frequently Asked Questions About Deep Fryer Fried Chicken

Q: What type of oil should I use for frying?

For frying chicken, you want to use a neutral-tasting oil with a high smoke point, such as peanut oil or avocado oil.

Q: Can I use regular flour instead of all-purpose flour?

No, you should use all-purpose flour for this recipe because it has a finer texture that will help create a crispy exterior on the chicken.

Q: How long should I marinate the chicken?

You can marinate the chicken for anywhere from 30 minutes to several hours in advance.

Q: Can I bake the chicken instead of frying it?

No, baking will not give you the same crispy exterior that deep-frying does.

Q: What if I don’t have buttermilk?

You can substitute buttermilk with regular milk mixed with 1 tablespoon of white vinegar or lemon juice.

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