How To Make Fried Chicken Restaurant Style | Seasoned Salt Brine

Today I’m making up some amazing fried chicken..this chicken is left in a seasoned water brine for 7 hours and the results are tender juicy chicken I sure hope you all give it a try you’ll be glad you did😋

#friedchicken #cooking #howtomake

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What you will be needing

Brine for chicken
9 cups cold water
10 pc chicken I used legs and thighs
2 tablespoons seasoning salt I use lawrys
1 tablespoon creole seasoning I use Tony’s
1/4 to 1/2 teaspoon dried thyme leaves
2 tablespoons sugar
1 tablespoon + 1 teaspoon garlic powder
1 tablespoon onion powder
Place In fridge with chicken 7 to 8 hours being sure brine Is covering chicken
When ready pat dry really well let come to room temperature 25 minutes or so before coating and frying

3 cups all purpose flour
4 1/2 teaspoons baking powder
1 teaspoon seasoning salt
1 teaspoon black pepper
1 teaspoon cayenne pepper
1/2 teaspoon poultry seasoning
2 teaspoon garlic powder
2 teaspoon onion powder
3 egg whites
1/2 cup cold water
Few shakes of your favorite hot sauce
Canola or peanut oil for frying
Large heavy tall pot for frying...
Thermometer
When chicken is done place on cooling rack to drain and rest 10 mins before serving...Enjoy ❤️

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[TimBigBendFishing]

Imagine Miss Donna is your grandmother and you can have her food whenever you like.... HEAVEN.

[poochyface]

Miss Donna, I'm 67 years old and I never knew how to fry chicken pieces, I've tried so may recipes in the past and all were not very good. This recipe is worth trying again. Than you, they look absolutely amazing and delicious. Thank you for sharing with us.

[LedHead]

Darlin, I don't know for a fact if you're a grandma or not, but I'd almost bet my life you are solely based on your cooking skills. That might be the best looking fried chicken I've seen on here. You did real good. Love how you're down to earth too, like so many wonderful women I know.

[jw]

This is very good, detailed instruction. I do feel peanut oil is best. A large Le Cruset enameled cast iron Dutch oven is the best. The most important thing she stressed here is something most recipes don’t tell you. Start at 350, but temp will drop immediately. Keep it between 300 and 325. If you try to get it back to 350 you will burn the outside before inside is cooked through. Between batches get it back to 350. Also try to buy 2 1/2 pound chickens and cut them yourself. When you buy cut up chicken the pieces are from 10 different chickens that have been raised on different feed and will not cook the same, and some will even taste better than other pieces. You want every piece to be great.

[Lettuce-and-Tomatoes]

The way you flipped the chicken every few minutes is a game changer. I’ve seen far too many videos where the cook fries chicken in shallow oil and only flips it once and one side of the crust gets burnt and they act like that’s normal and O.K. I’m so impressed!!!!

[mattcampbell]

When you said “give it another crunch Curtis!” I closed my eyes and listened to that crunch with a smile on my face.

[OurHearthandHome]

Miss Donna, I made your recipe tonight and it was a delicious hit!!! My husband said, it was the best piece of chicken he’s ever ate! Told me to throw out any other recipe I might have for fried chicken, this is the ONE! ❤ Thank you so very much for sharing 🥰

[freshenuf]

Been watching tons of Southern Fried Chicken recipes lately (even though I’ve been cooking 57 yrs) and this is so common sense and logical. Plus, it's easy. It reminds me of my mom cooking fried chicken. Brining meat is the best way to keep it juicy. Thank you!

[michaelw]

That may be the best looking fried chicken I've seen on YouTube. And, I have seen A LOT!!!!

[Lettuce-and-Tomatoes]

I’ve watched a ton of fried chicken videos on YouTube and this one is easily in the top five best of all time based on appearance. I think that you are right on with the light egg whites and water wet part. Using whole eggs and buttermilk make a crust that’s too thick and dense. I can’t wait to try this!!!

[cynthiacahoon]

I love fried chicken and make it all the time. My aunt told me how to do it a long time ago.
I found that if you fry the chicken halfway and then put it in the oven and let it finish. It's so much juicier has so much more flavor give it a shot, you'll see what I mean.

[imnbama]

Thank you Donna for this FABULOUS recipe! I only used 1tbl Lawry's and 1 tbl Tony Cachere's and brined it overnight. The majority of the flavor was in the juicy chicken and not the breading. I encourage your viewers to try this recipe as written. It is indeed restaurant quality!

[missmonasuzette]

Very informative! Thank you!
When my mom fried chicken, she would test the oil with the rounded handle of a wooden spoon. She'd stick the handle in the heated oil, and If it started to bubble up right away, the oil was ready. :) Best fried chicken ever!
(rip mom- love you and miss you!)

[rebeccaingram]

Miss Donna thank you very much. I'm 64 and my sister was 23 yrs older then me, she was a very good cook also. And I miss her homemade cooking and fried chicken that look so good wanted to jump in the phone. Thanks

[HMercy]

Girl, i can tell you know your way around a southern kitchen! Looks delicious! And your collard greens were to die for!

[dedknedy]

First time on your channel and I was shaking my head during the first half of the video when I thought you were going to fry chicken at 350.But then you made a great point that once you add the first batch the temp will drop up to 50 degrees and for me that is the perfect temp. For me 300 is the fried chicken sweet spot. Done juicy and crispy, thanks for the video.

[Robbie_Digital]

My God!!! 😳😳 I have literally tried dozens of recipes from America, China and Korea. Your method is King. I got the prefect swirly, flaky, crispy, chicken I have ever made. My wife took the first bite and her eyes went👀 WOW! Your southern draw made me say 🤔this woman might know what she's talking about. I'm so glad I made it, and eating it right now. Take it from a brother, this chicken is FIRE!

[rustyfan]

I absolutely love fried chicken and even though I’ve been cooking, not professionally for many years, I don’t believe I’m a slouch in the kitchen, I just love good food, I’ve tried like every recipe I’ve found on the internet I’ve yet to make one that completely wowed me, I can get it to look like great fried chicken it’s always missing something, this recipe is next on my list!

[francomckellar]

This recipe is an incredible discovery! Your method is effortless and your instructions are clear and unambiguous. It is now our gold standard for fried chicken.

[jzgjnol]

Made this chicken for my family I’ve been cooking chicken for years, but just for fun I tried yours girl this was fire!! My family loved it!! They thought I went to Popeyes! I said no I got it from a nice lady on line 😊and let me tell you she can cook !! You get 2 👍🏿 👍🏿from me I will be frying my chicken like this from now on !! Thank you !