Publix Fried Chicken Recipe
Learn how to make Publix Fried Chicken at home! This easy recipe creates golden, crispy, and juicy fried chicken with simple ingredients and step-by-step instructions.
Equipment & Tools
- Large Ziplock bag or bowl for brining
- Cutting board and knife
- Measuring cups and spoons
- Fry pan or deep pot for frying
- Baking sheet or tray to hold dredged chicken
- Food processor (optional, for mixing the dredge)
Ingredients
- 2 whole chickens 1000 grams each, cut into 10 pieces per chicken
- 1 ½ cups buttermilk
- 2 large eggs
- 1 ½ tbsp black pepper
- 1 ¼ tbsp salt
- For Seasoning Dredge:
- 4 cups King Arthur All-Purpose Flour
- 1 ½ tbsp smoked paprika
- 1 ½ tbsp cayenne pepper
- 1 ½ tbsp Bragg Nutritional Yeast Seasoning
- 1 ½ tbsp onion powder
- 1 ½ tbsp ground celery seeds
- 1 ½ tbsp turmeric powder
- 1 ½ tbsp black pepper
- 1 ½ tbsp annatto powder
- 4 tsp Davis Baking Powder
- 1 ¼ tsp salt
- Oil for frying
Instructions
- In a large ziplock bag or bowl, mix buttermilk, eggs, black pepper, and salt.
- Add chicken pieces to the brine and shake or mix until all pieces are coated.
- Seal the bag or cover the bowl and refrigerate for 6 to 24 hours. Longer brining ensures juicier chicken.
- Step 2: Make the Seasoning Dredge
- Combine 1 ½ cups of flour with all the spices in a food processor. Pulse until well mixed.
- In a large paper bag or bowl, combine the processed flour mixture with the remaining 2 ½ cups of flour.
- Step 3: Dredge the Chicken
- Remove chicken from the brine.
- Coat each piece in the flour mixture, shaking off excess. Place on a baking sheet.
- Alternatively, place chicken in the bag with dredge and shake until fully coated.
- Step 4: Fry the Chicken
- Heat oil in a deep pot or fry pan to 350°F (175°C).
- Carefully place chicken pieces in the hot oil. Fry 4–5 minutes per side, flipping occasionally.
- Ensure the chicken reaches an internal temperature of 170–175°F.
- Remove chicken and drain excess oil on paper towels. Repeat for remaining pieces.
- Step 5: Serve and Enjoy
- Serve hot with your favorite sides and dipping sauces. Enjoy the crispy, juicy fried chicken!
Notes
Use a deep pot to avoid oil splatter.
Make sure the oil is at the correct temperature; too hot burns the coating, too cold makes it greasy.
Brine for at least 6 hours for best results.
Nutrition
Serving: 200gramsCalories: 887kcal (44%)Carbohydrates: 42g (14%)Protein: 60g (120%)Fat: 55g (85%)Cholesterol: 210mg (70%)Sodium: 1450mg (63%)Potassium: 650mg (19%)Sugar: 2g (2%)Calcium: 30mg (3%)Iron: 4mg (22%)
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