Alton Brown Fried Chicken Recipe

This Alton Brown Fried Chicken Recipe is an ultra-crispy and boldly seasoned dish, which uses tender chicken and tangy buttermilk. It’s a classic, foolproof recipe, ready in about 5 hours and 50 minutes.

Alton Brown Fried Chicken Recipe Ingredients

• 1 (4- to 5-pound) chicken, cut into 10 pieces
• 2 tablespoons kosher salt
• 2 teaspoons freshly ground black pepper
• 2 teaspoons ground sumac
• 1 teaspoon cayenne pepper
• 1 teaspoon garlic powder
• 2 cups all-purpose flour
• 2 tablespoons cornstarch
• 1 cup low-fat buttermilk
• 1 large egg
• 2 tablespoons bourbon
• 2 quarts peanut oil, for frying

How To Make Alton Brown Fried Chicken Recipe

1. Salt the chicken: Place chicken pieces on a wire rack over a sheet pan. Sprinkle all sides with kosher salt and let sit at room temperature for 30 minutes.
2. Season and marinate: Mix the black pepper, sumac, cayenne, and garlic powder in a bowl. Sprinkle half the mixture over the chicken. Refrigerate uncovered for at least 4 hours or overnight.
3. Prep coating: In one bowl, whisk together flour, cornstarch, and remaining spices. In another bowl, mix buttermilk, egg, and bourbon.
4. Coat the chicken: Dip each piece into the buttermilk mixture, then dredge in the flour mix, pressing the coating on firmly. Let rest on the rack for at least 10 minutes or up to 1 hour.
5. Heat the oil: Heat peanut oil to 350°F in a Dutch oven. Line a baking sheet with paper towels and place a wire rack on top.
6. Fry the chicken: Fry in three batches, rotating every 3–4 minutes until golden and internal temp hits 155°F, about 10 minutes. Group white meat and dark meat separately. Adjust heat to maintain 325°F.
7. Rest and serve: Let chicken rest on the rack for at least 5 minutes before serving. It’s delicious hot or at room temperature.

Recipe Tips

• How to get extra crispy skin:
  Massage the flour coating onto each piece and let it rest before frying to lock in the crust.
• Can I use store-bought chicken parts?
  Yes, use pre-cut thighs, drumsticks, or breasts to save time.
• Why use sumac in fried chicken?
  Sumac adds a tart, citrusy flavor that balances the richness of the fried coating.
• What does bourbon do in this recipe?
  It tenderizes the meat and adds a subtle depth to the flavor.
• How to keep fried chicken warm:
  Rest cooked chicken in a 200°F oven on a wire rack if serving later.

What To Serve With Fried Chicken

This Southern favorite pairs well with classic sides:

• Buttermilk biscuits
• Coleslaw
• Macaroni and cheese
• Mashed potatoes with gravy
• Cornbread

How To Store Fried Chicken

Refrigerate:
Store leftovers in an airtight container for up to 4 days.

Freeze:
Wrap cooled pieces in foil and store in freezer bags for up to 3 months. Reheat in a 375°F oven until hot and crispy.

Fried Chicken Nutrition Facts

• Calories: ~520
• Protein: 35g
• Carbohydrates: 18g
• Fat: 32g
• Fiber: 1g
• Sodium: 880mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make this recipe without bourbon?
Yes, just leave it out or substitute with a splash of apple cider vinegar or pickle juice.

How to reheat fried chicken so it stays crispy?
Reheat in a 375°F oven for 10–15 minutes on a wire rack to maintain crispness.

Why rest chicken before frying?
It helps the flour coating adhere better and results in a crispier crust.

Can I shallow fry instead of deep frying?
Deep frying is best for even cooking, but you can shallow fry if you flip pieces often and maintain temperature.

Try More Recipes:

• Alton Brown Lentil Soup Recipe
• Alton Brown Pot Roast Recipe
• Alton Brown Banana Bread Recipe