5 Secrets to Perfectly Fried Chicken – From the Reigning Queen of Soul Food Cooking
Last Updated on February 11, 2026 by Barbara
Fried chicken is a classic dish that goes great with almost anything. We all know there is nothing better than a hot, crispy and juicy piece of southern fried chicken. Whether you are making a soulful Sunday dinner with mac and cheese and collard greens or a charming brunch with chicken and waffles you will want to have great tasting, perfectly fried chicken. But what makes my fried chicken so good? Is it the crispy coating? The juicy meat? Or the combination of both?
There are a few secrets to making the perfect fried chicken! Once you know them, you’ll be able to fry up some seriously delicious chicken that everyone will love.
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How to Make Perfectly Fried Chicken
The key to making perfect fried chicken starts with using high quality, fresh ingredients. Fresh ingredients will yield the best possible flavor. Brining will always yield juicy fried chicken. After brining, season the chicken and dredge in seasoned flour. Before frying the chicken, preheat the oil to 350 degrees Fahrenheit. Consistent heat is important to achieving that perfectly crispy and golden coating. After you have fried the chicken, remove it from the oil and allow it to rest for a few minutes.
Watch My Video Tutorial for Perfectly Fried Chicken
Step 1: Ingredients
The quality of the ingredients you choose for any recipe is the foundation for great tasting food. Choosing the right ingredients can make a huge difference in how your end product tastes, its texture and its presentation. For my fried chicken recipe, I use only the freshest chicken. Ideally the use of fresh herbs and spices are best, but high quality dried herbs and spices also work well.
Ingredients for Fried Chicken
For this recipe we will use the following:
- Chicken – use the freshest chicken possible. Fresh chicken yields the best taste
- All-Purpose Flour -Purpose is to aid the ingredients in adhering to the chicken and creates a golden brown color.
- Cornstarch – Lightens the texture of the coating and adds extra crispness.
- Garlic Powder -adds garlic flavor that enhances the taste of the chicken.
- Onion Powder – adds an onion flavor to the chicken, blending well with the other seasonings
- Salt – add a familiar taste that enhances the taste of the chicken.
- White Pepper – adds a slight kick enhancing the flavor.
- Thyme – Aromatic herb that adds a unique flavor.
- Oregano -Aromatic herbs that add complexity and depth of flavor.
- Smoked Paprika – adds a bit of smokiness
- Dried Mustard – adds a tangy kick to your chicken
- Vegetable Shortening – Oil with a high smoke point is ideal for deep-frying without burning.
- Garlic – Used in the brine to provides the chicken with its savory and aromatic flavor.
- Honey – Adds a touch of sweetness to the brine and helps brown the chicken during frying.
What You Will Need
Step 2: Making the Brine
Brining is a simple process that can have a great impact on the flavor and texture of your chicken. By soaking the chicken in a saltwater solution, you help to ensure that it is moist and flavorful. A typical brine consists of water, salt, sugar/honey and herbs.
Secret #1:
The first secret to making the best fried chicken is brining. Brining for at least four hours leaves your chicken moist and flavorful. To make the brine, add the water, honey, 1/3 cup of salt, garlic and two teaspoons of thyme and mix well.
Place the chicken in the bowl then transfer the bowl to the refrigerator and allow it to sit for at least four hours or overnight.
Step 3: The Fried Chicken Coating
Cornstarch and flour are what I like to use to make my fried chicken extra crispy. The cornstarch works to absorb moisture which ensures a crispy coating. The flour helps to bind the cornstarch and seasonings together.
Secret #2
The second secret to making the best fried chicken is substituting 1/4 of the all-purpose flour in traditional recipes with cornstarch. Using cornstarch will leave the coating light but super crunchy.
In a shallow dish, combine the flour, cornstarch and 4-1/2 tablespoons of the seasoning mixture then mix well.
Step 4: Creating Your Seasoning Blend
Seasoning is key to great tasting fried chicken. The Choice of herbs and spices depends on your taste, however there are a few that I rely on that I know will yield great flavor. Don’t be afraid to experiment to get the flavor you desire but make sure to season both the chicken and your flour mixture.
In a separate bowl, combine the dried mustard, garlic powder, 1 tablespoon of thyme, 1 tablespoon of salt and black pepper. Next add the smoked paprika, oregano, onion powder and white pepper. Mix until well combined.
In a bowl, place the chicken then add one and a half tablespoons of your seasoning mixture. Then generously coat each piece.
Combine the remaining seasoning with the flour and cornstarch. Whisk until well combined.
Next coat the chicken with the seasoned flour then place on a wire rack.
Step 5: Frying Your Chicken
When frying chicken, the most important factors to consider are the skillet, oil and temperature. The skillet should be made of heavy metal or cast iron for even heat distribution. The oil should have a high smoke point and the temperature should remain consistent. These elements will result in the best fried chicken.
Secret #3
The third secret to the perfect fried chicken is using a heavy cast iron skillet. Using a Cast iron skillet will distribute the heat and allow the chicken to cook more evenly.
Secret #4
My fourth secret is using an oil with a high smoke point such as vegetable shortening. Although this is not the healthiest choice it will result in great texture and a beautiful color.
I have one more secret to share but I’ll get to that in a moment!
Add the shortening to the cast iron skillet then bring the temperature to 350 degrees.
Fry the chicken until it has reached an internal temperature of 165 degrees.
Secret #5
My last secret is after the chicken is done, allow it to rest on a clean wire rack for six minutes before serving. This will result in an even temperature and an extra crispy crust.
Following these secrets will help you to make perfectly fried chicken every time.
So get out your frying pan and get cooking!
What to Eat With Fried Chicken
Fried chicken goes well with almost everything. It is great as a soulful dinner entrée and equally awesome for breakfast, brunch and lunch. Here are a few sides that pair well with fried chicken.
- Baked Mac and Cheese – so delicious!
- Waffles – Chicken and waffles, a classic soul food staple that can be found on many brunch menus.
- Gumbo – Although gumbo is great alone, it serves as a great side dish for chicken and fish.
- Collard Greens – Collard greens pair well with Fried, smothered or stewed chicken.
- Dirty Rice – If you want to add a little spice, then dirty rice is an excellent choice.
- Fried Cabbage – a delicious and healthy choice.
- Potato Salad – classic potato salad is an easy selection that pairs well with chicken, beef or fish.
How to Store Leftovers
To properly store leftover chicken, place it in an airtight container. If you don’t have an airtight container use plastic wrap or aluminum foil. Fried chicken can last for 3-4 days in the refrigerator.
If freezing the chicken, divide it based on portions. Use an airtight freezer container or plastic lock bag. Chicken can be stored for up to four months in the freezer.
Try These Other Great Dinner Recipes
- Candied Yams
- Teriyaki Chicken Bowl
- Smothered Chicken
- Chitlins
- Classic Soul Food Recipes
- 45 Easy Chicken Recipes
SoulFoodCooking101.com — Classic Soul Food Recipes
Preserving the Legacy of Authentic Southern Cooking.
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Ingredients
- 2 lbs Chicken
- ¾ Cup All-Purpose Flour
- ¼ Cup Corn Starch
- 1 Tbsp Garlic Powder
- 1 Tbsp Onion Powder
- 1 Tbsp Salt
- ½ Tbsp White Pepper
- 1 Tbsp Thyme
- ½ Tbsp Oregano
- ½ Tbsp Smoked Paprika
- 1 Tbsp Dried Mustard
- 5 Cups Vegetable Shortening
- For the Brine
- 2 qts Water
- ⅓ Cup Salt
- 3 Cloves Garlic
- ¼ Cup Honey
- 2 tsps Thyme
Method
- The first secret to making the best fried chicken is brining. Brining for at least four hours makes your chicken moist and more flavorful. To make the brine, add the water, honey, 1/3 cup of salt, garlic and two teaspoons of thyme and mix well.
- Place the chicken in the bowl then transfer the bowl to the refrigerator and allow it to sit for at least four hours or overnight.
- In a separate bowl, combine the dried mustard, garlic powder, 1 tablespoon of thyme, 1 tablespoon of salt and black pepper.
- Next add the smoked paprika, oregano, onion powder and white pepper. Mix until well combined then set it aside until later.
- The second secret to making the best fried chicken is substituting 1/4 of the all-purpose flour with cornstarch. Using cornstarch will leave the chicken light but super crunchy.
- In a shallow dish, combine the flour, cornstarch and 4-1/2 tablespoons of the seasoning mixture then mix well.
- After at least four hours, remove the chicken from the refrigerator.
- In a bowl, place the chicken with one and a half tablespoons of your seasoning mixture. Make sure to generously coat each piece.
- Next coat the chicken with the seasoned flour then place them on a wire rack.
- The third secret to the perfect fried chicken is using a heavy cast iron skillet. Using a cast iron skillet will distribute the heat and allow the chicken to cook more evenly.
- My fourth secret is using an oil with a high smoke point such as vegetable shortening. Although this is not the healthiest choice it will result in a great taste and beautiful color.
- have one more secret to share but I’ll get to that in a moment. Add the shortening to the cast iron skillet then bring the temperature to 350 degrees.
- Fry the chicken until it has reached an internal temperature of 165 degrees.
- My last secret is after the chicken is done, allow it to rest on a clean wire rack for six minutes before serving. This will result in an even temperature and an extra crispy crust.
