How to Make the Best One-Batch Fried Chicken
How to Make the Best One-Batch Fried Chicken is a medium American recipe that serves 4. 620 calories per serving. Recipe by America's Test Kitchen on YouTube.
Prep: 30 min | Cook: 20 min | Total: 1 hr 5 min
Cost: $14.24 total, $3.56 per serving
Ingredients
- 2 cups Buttermilk (for brine, cold)
- 1 tablespoon Table Salt (for brine)
- 3 pounds Chicken Parts (bone‑in, skin‑on) (mix of drumsticks, thighs, and bone‑in breast halves cut crosswise to match size)
- 3 cups All-Purpose Flour (sifted)
- 3 tablespoons Ground White Pepper
- 1 tablespoon Ground Black Pepper
- 1 tablespoon Celery Salt
- 1 tablespoon Granulated Garlic (garlic powder)
- 1 tablespoon Ground Ginger
- 1 tablespoon Italian Seasoning (contains oregano, basil, sage, etc.)
- 1 tablespoon Baking Powder
- 0.5 teaspoon Table Salt (for coating)
- 6 tablespoons Buttermilk (added to flour mixture to create craggy bits)
- 1.5 quarts Vegetable Oil (high smoke‑point oil for deep frying)
Instructions
Make the Buttermilk Brine
Whisk 1 tablespoon of table salt into 2 cups of cold buttermilk until fully dissolved.
Time: PT5M
Prepare the Chicken
Trim any excess fat. Cut each bone‑in chicken breast half crosswise just left of center so the pieces match the size of drumsticks and thighs.
Time: PT5M
Brine the Chicken
Place the 3 lb of chicken pieces into the buttermilk brine, making sure they are fully submerged. Cover with plastic wrap and refrigerate for at least 1 hour, up to 24 hours.
Time: PT0M
Mix the Flour Coating
In a large bowl combine 3 cups sifted all‑purpose flour, 3 Tbsp ground white pepper, 1 Tbsp ground black pepper, 1 Tbsp celery salt, 1 Tbsp granulated garlic, 1 Tbsp ground ginger, 1 Tbsp Italian seasoning, 1 Tbsp baking powder, and ½ tsp table salt. Whisk until evenly distributed.
Time: PT5M
Create Craggy Bits
Add 6 Tbsp cold buttermilk to the flour mixture and rub with your hands until small clumps form throughout the flour.
Time: PT3M
Dredge and Refrigerate the Chicken
Working one piece at a time, press the brined chicken into the flour mixture, ensuring a thick coating sticks. Shake off excess, place on a wire rack set over a baking sheet, and refrigerate uncovered for 1–2 hours so the coating adheres.
Time: PT10M
Heat the Oil
Pour 1.5 quarts of vegetable oil into the deep pot and heat over medium‑high until it reaches 350°F (177°C).
Time: PT10M
Temperature: 350°F
First Fry – Skin Side Down, Covered
Carefully lower the chicken pieces skin side down around the perimeter of the pot. Cover with the lid and fry for 5 minutes.
Time: PT5M
Temperature: 350°F
Rotate the Pot
After 5 minutes, using oven mitts, rotate the pot 180° to even out heat distribution, then continue cooking covered for another 5 minutes.
Time: PT5M
Temperature: 350°F
Flip and Finish Frying Uncovered
Remove the lid, gently flip each piece so the skin side is now up, and fry for about 8 minutes more, or until the dark meat reaches 175°F and the white meat 160°F.
Time: PT8M
Temperature: 350°F
Drain and Rest
Using tongs, lift the chicken onto a paper‑towel‑lined wire rack. Let rest for at least 10 minutes before serving.
Time: PT10M
Nutrition Facts
- Calories
- 620
- Protein
- 38 g
- Carbohydrates
- 35 g
- Fat
- 38 g
- Fiber
- 2 g
Dietary info: Contains dairy, Contains gluten, Not vegetarian, Not vegan
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of Buttermilk: Milk mixed with 1 tablespoon lemon juice per cup
- Instead of Table Salt: Kosher salt (use 1 1/4 tbsp)
- Instead of Chicken Parts (bone‑in, skin‑on): Turkey leg quarters (adjust cooking time)
- Instead of All-Purpose Flour: Bread flour (will be slightly denser)
- Instead of Ground White Pepper: White peppercorns freshly ground
- Instead of Ground Black Pepper: Freshly cracked black pepper
- Instead of Celery Salt: Salt + 1/4 tsp celery seed powder
- Instead of Granulated Garlic: Fresh minced garlic (use less)
- Instead of Ground Ginger: Ground ginger paste (use 2 tsp)
- Instead of Italian Seasoning: Equal parts dried oregano, basil, and sage
- Instead of Baking Powder: Baking soda (use 1/4 tsp)
- Instead of Table Salt: Kosher salt (use 0.6 tsp)
- Instead of Buttermilk: Milk with 1 tsp lemon juice per tbsp
- Instead of Vegetable Oil: Canola oil, peanut oil
Equipment Needed
- Large Mixing Bowl
- Whisk
- Plastic Wrap
- Wire Rack
- Baking Sheet or Tray
- Deep Pot or Dutch Oven (4‑5 qt)
- Thermometer (oil‑safe)
- Tongs
- Lid (fits pot)
- Paper Towels
- Timer (optional)
Critical Steps — Do Not Skip
- Brining the chicken in buttermilk for at least 1 hour
- Creating craggy bits in the flour coating with added buttermilk
- Refrigerating the coated chicken to let the coating adhere
- Using a lid for the first 10 minutes of frying to trap heat
- Flipping the chicken at the right time and monitoring internal temperature
Chef Tips from the Video
- White pepper and ginger give the crust a distinctive, slightly floral heat that sets this fried chicken apart.
- The small clumps of dough created by the extra buttermilk are the secret to the noisy, crunchy texture.
- Covering the pot for the first 10 minutes creates an oven‑like environment, allowing the chicken to cook through without drying out.
Troubleshooting
Coating falls off during frying.
Make sure the chicken is well‑drained after brining and press the flour mixture firmly onto each piece. Refrigerating the coated chicken helps the crust set.
Chicken is soggy or not crisp.
Verify oil is at 350°F before adding chicken. Use the lid for the first 10 minutes to trap heat, then finish uncovered. Do not overcrowd the pot.
Chicken cooks unevenly.
Rotate the pot 180° halfway through the covered stage and flip the pieces after the first 10 minutes. Use uniformly sized pieces.
Oil smokes or burns.
Use a high‑smoke‑point oil and monitor temperature with a thermometer; keep it at 350°F.
Storage
Refrigerator: Store in an airtight container for up to 3 days; reheat in a 350°F oven to retain crispness.
Freezer: Freeze cooked chicken in a single layer on a tray, then transfer to a zip‑top bag; lasts up to 2 months. Reheat from frozen in a 350°F oven.
Room temperature: Do not leave out longer than 2 hours; discard if kept at room temperature beyond this.
Make-Ahead Tips
- Brine the chicken overnight for deeper flavor and juicier meat.
- Coated chicken can be refrigerated for up to 2 hours before frying; keep uncovered on a rack.
- Fried chicken can be reheated in a preheated 350°F oven for 10‑12 minutes to restore crispness.
Frequently Asked Questions
What is the cultural significance and history of fried chicken in American Southern cuisine?
Fried chicken is a staple of Southern comfort food, tracing its roots to Scottish frying techniques and African enslaved cooks who added seasonings and buttermilk brines. Over time it became a symbol of hospitality and communal meals across the United States.
What are the traditional regional variations of fried chicken in the United States?
In the South, chicken is often brined in buttermilk and seasoned with pepper and spices. Nashville hot chicken adds a cayenne‑based coating, while Korean fried chicken uses a double‑fry method and sweet‑spicy glaze. Each region tweaks the seasoning, batter, and frying technique.
How is fried chicken traditionally served in Southern American culture?
It is typically served hot with sides like mashed potatoes, coleslaw, biscuits, and sweet tea. The chicken is often presented on a platter with the skin side up to showcase its golden, crunchy crust.
On what occasions is fried chicken traditionally enjoyed in Southern American culture?
Fried chicken appears at family gatherings, church picnics, holidays such as Thanksgiving and Christmas, and casual backyard barbecues. Its hearty nature makes it a centerpiece for celebrations and comfort meals alike.
What makes this one‑batch fried chicken recipe special in American cuisine?
The recipe combines a buttermilk brine for moisture, a spice‑rich flour coating with craggy bits, and a single‑batch frying method that uses a lid to trap heat, delivering a consistently juicy interior and an ultra‑crunchy, noisy crust.
What are the most common mistakes to avoid when making one‑batch fried chicken from America's Test Kitchen?
Common errors include not brining long enough, using oil that’s not hot enough, shaking off the coating before it sets, and overcrowding the pot which drops oil temperature. Following the brine time, maintaining 350°F, and refrigerating the coated chicken are key.
Why does this fried chicken recipe use a lid for the first 10 minutes instead of traditional open‑fry methods?
Covering the pot creates an oven‑like environment that cooks the meat through evenly while still allowing the crust to set. It also reduces oil splatter and lets you use less oil than a typical deep‑fry batch.
Can I make this one‑batch fried chicken ahead of time and how should I store it?
Yes. Brine the chicken up to 24 hours in advance, and you can coat and refrigerate it for up to 2 hours before frying. After cooking, store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in a 350°F oven to retain crispness.
What texture and appearance should I look for when the one‑batch fried chicken is done?
The crust should be deep golden‑brown with a noisy, crunchy sound when tapped. The meat should be juicy, and a thermometer should read 160°F in the breast and 175°F in the thigh.
What does the YouTube channel America's Test Kitchen specialize in?
America's Test Kitchen creates rigorously tested, science‑based recipes and cooking tutorials that focus on reproducible results, detailed technique explanations, and thorough equipment reviews for home cooks.
How does the YouTube channel America's Test Kitchen's approach to Southern fried chicken differ from other cooking channels?
America's Test Kitchen emphasizes precise measurements, controlled brining times, and a single‑batch frying method with a lid to ensure consistent results, whereas many channels rely on intuition or larger oil volumes without detailed temperature control.
Last updated: August 21, 2026
