Easy Brined Crispy Fried Chicken Recipe Has a Refreshing Secret Ingredient by Donna John
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Just someone saying "fried chicken" can make your mouth water. Fried chicken seems to be a comfort food that brings back memories and makes us, well, happy. This lemon-brined chicken recipe is no exception. The refreshing secret ingredient is the lemons. The citrus adds so much brightness and flavor to this fried chicken recipe.
Brining chicken before cooking adds flavor to the bone and makes it super juicy. The brine for this high-protein fried chicken recipe is made with the regular players, water and salt, but also includes sugar, garlic, lemon, bay leaves, black pepper and lemon. Mmm. Lots of strong flavors going on. Who would have thought a fried chicken dinner could get better?
This easy fried chicken recipe is brined in a lemon brine before being fried to crispy perfection. Serve this easy brined chicken recipe with extra lemon slices and your favorite side dishes.
Cuisine: American
Prep Time: 10 minutes plus 8 hours to overnight to marinate chicken
Cook Time: 20 minutes
Total Time: 30 minutes plus 8 hours plus to marinate
Servings: 8
Ingredients
- 8 pieces bone-in chicken
- vegetable oil, for frying
Brine
- 4 cups water
- 1/2 cup salt
- 1/4 cup granulated sugar
- 6 lemons, cut in half
- 6 cloves garlic, minced or pressed
- 3 bay leaves
- 1 tablespoon black pepper
- 1/4 cup chopped fresh thyme or 1 teaspoon dried thyme
Breading
- 3 cups flour (all-purpose or gluten-free flour)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 cups buttermilk
- 2 eggs
Here's how to make it:
- Combine all the brine ingredients in a large pot. Stir until sugar has dissolved. Press down on the lemons to release some of their juice. Add chicken, cover and refrigerate at least 8 hours or overnight.
- When ready to cook, remove the chicken from the brine and pat dry.
- In a shallow dish, combine the flour, garlic powder and onion powder. In a bowl, whisk together the buttermilk and eggs. (For gluten-free chicken, use gluten-free flour.)
- Heat a large skillet with about 2 inches of vegetable oil to 350 degrees F.
- Season the chicken with salt and pepper. Dredge the chicken in the flour, then into the buttermilk, then back into the flour. Cook the chicken in the hot oil until browned, crispy on both sides and cooked through (165 degrees F internal temperature on a food thermometer), about 15 to 20 minutes. Remove to paper towels. Cooking time will depend on the size and pieces of chicken you are frying. Serve hot. Store any leftovers in an airtight container in the fridge.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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