The Best Fried Chicken Recipe Ever (Probably)

Ingredients

• 1000 g Water (cold, for brine)
• 50 g Kosher Salt (5% of water weight for brine)
• 30 ml Texas Pete Hot Sauce (adds flavor and acidity to brine)
• 2 pieces Boneless Skinless Chicken Breasts (about 250 g each, high‑quality)
• 250 g All-Purpose Flour (divided for dry coat, wet batter, and final coat)
• 10 g Baking Powder (lightens the batter)
• 10 g Chicken Bouillon Powder (adds umami to the coating)
• 5 g White Pepper (ground)
• 5 g Cayenne Pepper (adjust heat to taste)
• 10 g Granulated Onion Powder
• 10 g Granulated Garlic Powder
• 5 g Black Pepper (freshly ground if possible)
• 5 g MSG (Monosodium Glutamate) (optional, for extra umami)
• 1500 ml Peanut Oil (for deep frying, high smoke point)
• 2 pieces St. Pierre Burger Buns (soft, non‑Bri label)
• 120 g Mayonnaise (full‑fat for best texture)
• 0.5 piece Lime (juice only, about 1 tbsp)
• 1 piece Canned Chipotle Peppers in Adobo Sauce (plus 1 tsp adobo sauce)
• 2 g Salt (for chipotle mayo)
• 5 ml Water (for mayo) (to loosen mayo)
• 250 ml White Vinegar (for pickle brine)
• 250 ml Water (for pickle brine)
• 5 g Mustard Seeds
• 5 g Crushed Red Chili Flakes
• 2 g Turmeric Powder (for color)
• 30 g Fresh Dill (handful, stems removed)
• 2 pieces Bay Leaves
• 200 g Cucumber (English or Persian) (thinly sliced with mandolin)

Instructions

1. Prepare the Brine

   Combine 1 L cold water, 50 g kosher salt, and 30 ml Texas Pete hot sauce in a large bowl. Stir until the salt fully dissolves and the liquid is clear.

   Time: PT5M

2. Brine the Chicken

   Submerge the two chicken breasts in the brine, cover, and refrigerate for at least 6 hours, preferably overnight.

   Time: PT8H

   Temperature: 4°C

3. Make Pickle Brine

   In a saucepan, combine 250 ml water, 250 ml white vinegar, 2 g salt, 5 g mustard seeds, 5 g crushed red chili flakes, and 2 g turmeric. Bring to a boil, then remove from heat.

   Time: PT10M

   Temperature: 100°C

4. Prepare Pickles

   Place a handful of fresh dill, 2 bay leaves, and thinly sliced cucumbers (≈200 g) in a heat‑proof jar. Pour the hot brine over the vegetables, let cool completely, then refrigerate.

   Time: PT15M

5. Mix Seasoned Flour

   In a bowl combine 250 g all‑purpose flour, 10 g baking powder, 10 g salt, 10 g chicken bouillon powder, 5 g white pepper, 5 g cayenne pepper, 10 g onion powder, 10 g garlic powder, 5 g black pepper, and 5 g MSG. Stir until uniform.

   Time: PT5M

6. Prepare Chipotle Mayo

   In a blender combine 120 g mayonnaise, juice of ½ lime, 1 canned chipotle pepper with 1 tsp adobo sauce, 2 g salt, and 5 ml water. Blend until smooth.

   Time: PT5M

7. Set Up Breading Station

   Arrange three shallow dishes: (1) plain flour for initial dusting, (2) wet batter made by mixing 1 part seasoned flour with 1.5 parts water, (3) remaining seasoned flour for the final coating.

   Time: PT5M

8. Heat Oil

   Fill the deep‑fry pot with peanut oil to a depth of about 3 inches. Heat to 325 °F, using a thermometer to monitor.

   Time: PT10M

   Temperature: 325°F

9. Coat the Chicken

   Remove each breast from the brine, pat dry, then lightly dust in the plain flour, shaking off excess. Dip into the wet batter, letting excess drip, then press firmly into the final seasoned flour, smashing the coating onto the surface to create a craggy crust.

   Time: PT5M

10. Fry the Chicken

    Gently lower one coated breast into the 325 °F oil. Fry for about 4‑5 minutes per side, flipping once, until the internal temperature reaches 165 °F and the crust is golden‑brown. Remove and drain on a wire rack.

    Time: PT10M

    Temperature: 325°F

11. Assemble the Sandwich

    Toast the St. Pierre buns lightly if desired. Spread chipotle mayo on both top and bottom halves. Layer the fried chicken breast, add a generous handful of dill pickles, and top with the bun.

    Time: PT5M

Nutrition Facts

Calories

800

Protein

35 g

Carbohydrates

50 g

Fat

45 g

Fiber

2 g