A Southern Chef Shares the Key to Perfectly Crispy Fried Chicken

Fried chicken sparks endless debates. From spice levels to secret dredges and signature buttermilk blends, everyone has their own take on the classic dish. Personally, I’m always searching for ways to elevate my fried chicken game. Since it’s the only way I truly crave chicken, it holds a special place for me. For expert advice, I reached out to Chef Brian Landry, a New Orleans native and founder of QED Hospitality, a restaurant group spanning Louisiana, Tennessee, and Kentucky. Landry, alongside co-owner Emery Whalen, was named New Orleans Restaurateur of the Year in 2022. When Landry visited Dinogo’ headquarters in Birmingham to cook four distinct fried chicken recipes from his restaurants, he shared the secrets to achieving the crispiest, most flavorful fried chicken.

The Key to Crispy Fried Chicken

Landry’s secret to perfect fried chicken is simple: lower the cooking temperature. ‘Most recipes fry at 350°F,’ he explains. ‘We start closer to 300°F.’ This approach ensures the chicken cooks evenly on the inside without overcooking the outside. By frying at a slightly lower temperature and maintaining it throughout the cooking process, the chicken reaches the ideal internal temperature of 165°F (73°C) just as the outside becomes perfectly crispy. ‘You’ll still get that super-crispy texture without burning the exterior before the inside is cooked through,’ Landry adds.

Dotdash Meredith Food Studios

Additional Tips for Perfect Fried Chicken

Fry in Small Batches. Adding chicken to hot oil causes the temperature to drop slightly, and even a few degrees can make a difference. When you overcrowd the oil, the temperature decreases further, affecting how evenly the chicken cooks and resulting in a soggier texture. To avoid this, fry your chicken in smaller batches and keep the finished pieces warm in the oven while you cook the rest.

Don’t Skip the Brine. If you can plan ahead, take the time to soak your chicken in a brine — a simple mixture of water, salt, and sugar. This step not only enhances the flavor but also locks in moisture, ensuring juicy, tender chicken. ‘Brining isn’t difficult, it’s just a prep step,’ says Landry. ‘Just soak the chicken in the saltwater before you go to work, and it will be ready to fry when you get home.’

Pair with Hot Sauce. One of Brian Landry’s favorite hot sauces combines Crystal Hot Sauce with honey and white vinegar. Mix 1 to 2 tablespoons of honey and vinegar into 1 cup of hot sauce for a sweet, tangy sauce that perfectly complements fried chicken. For a recipe that uses these ingredients, try our Buffalo chicken wing sauce recipe.