Texas Fried Chicken

by

Texas Fried Chicken: Crispy, Juicy, Southern-Style Perfection

Prep Time: 10 minutes
Cook Time: 30 minutes
Brining & Marinating Time: 12 hours
Servings: 5
Method: Deep Fry

There’s nothing quite like the comforting crunch of homemade Southern fried chicken—and this Texas-style version brings bold seasoning, deep flavor, and juicy tenderness in every bite. Inspired by a cherished family recipe from Nacogdoches, TX, this dish is a tribute to the art of brining and buttermilk marinating that guarantees mouthwatering results every time.

Ingredients

For the Brine:

  • 2 quarts cold water
  • ½ cup Kosher salt

For the Marinade:

  • ½ cup buttermilk
  • 1 egg, beaten

For the Breading:

  • 1 cup all-purpose flour (or Panko for extra crunch)
  • 2 tsp garlic salt
  • 1 tsp paprika
  • 1 tsp ground black pepper
  • ¼ tsp poultry seasoning

For Frying:

  • 1 (4–5 lb) chicken, cut into parts
  • 3 cups vegetable oil
  • ½ stick butter

Instructions

Step 1: Brine the Chicken

In a large non-reactive bowl, dissolve Kosher salt in cold water. Add the chicken pieces and ensure they are fully submerged. Cover and refrigerate for up to 8 hours. Drain the chicken and rinse the bowl.

Step 2: Marinate in Buttermilk

Place the drained chicken back in the clean bowl. Mix the buttermilk and beaten egg together, then pour over the chicken. Cover and refrigerate for an additional 4 hours.

Step 3: Prep the Frying Oil

In a large, deep skillet or fryer, add the vegetable oil and butter. Heat over low heat for 30 minutes, skimming off any foam from the butter. Just before frying, increase heat to medium-high.

Step 4: Prepare the Breading

In a separate shallow bowl, mix the flour (or Panko), garlic salt, paprika, black pepper, and poultry seasoning.

Step 5: Bread the Chicken

Remove the chicken from the marinade, allowing excess to drip off. Dredge each piece in the seasoned flour until thoroughly coated.

Step 6: Fry the Chicken

Using tongs, carefully place the chicken pieces skin-side down into the hot oil. Do not overcrowd the pan—fry in batches if necessary. Fry until golden brown and cooked through (internal temp of 165°F / 74°C), about 12–15 minutes per batch.

Drain on a wire rack or paper towels. Serve hot and crispy!

Tips for Success

  • Brining deeply seasons the chicken and helps keep it juicy.
  • Buttermilk adds flavor and helps the breading stick.
  • Panko yields extra crispiness, but traditional flour gives a classic Southern texture.
  • Don’t overcrowd the pan, or the oil temperature will drop and result in greasy chicken.

Optional Air Fryer Method

Several users have tried this in an air fryer! For a lighter version:

  • Preheat air fryer to 375°F (190°C).
  • Spray breaded chicken lightly with oil.
  • Cook for 25–30 minutes, flipping halfway through.
  • Ensure internal temp reaches 165°F (74°C).

Pairing Ideas

Serve with:

  • Creamy mashed potatoes
  • Buttery cornbread
  • Tangy coleslaw
  • Sweet tea or lemonade

 

 

Leave a Comment