Joanna Gaines’ Fried Chicken Recipe: Crispy Buttermilk-Brined Delight

This recipe delivers crispy, golden-brown fried chicken with a buttermilk brine that guarantees juicy meat every time. The secret lies in the overnight soak, which tenderizes while infusing deep flavor.

With a simple flour coating and hot oil, you’ll achieve that signature crunch Joanna Gaines made famous. The result is restaurant-quality chicken that’s perfect for Sunday suppers or casual gatherings.

Ingredients for Joanna Gaines Fried Chicken

Every ingredient here serves a purpose in creating that signature crunch and juicy meat.

The chicken quality is paramount. Opt for fresh, never frozen—it brines better and stays juicier. Whole Foods or Costco have excellent options. For the buttermilk, full-fat is non-negotiable; the acidity and fat are what make the brine work. The flour should be all-purpose—avoid cake or bread flour as they won’t crisp properly.

No buttermilk? Whole milk plus 1 tbsp lemon juice or vinegar per cup works in a pinch (let it sit 5 minutes). For the flour coating, swap 1 cup all-purpose for cornstarch for extra crunch. The cayenne can be omitted for mild heat, or doubled for a kick. Crispco or White Lily flours are Southern favorites for frying if you can find them.

The brined chicken keeps 2 days in the fridge before cooking. Fried chicken is best eaten fresh but reheats decently in a 350°F oven for 10-15 minutes. Leftovers? They’ll keep 3-4 days refrigerated, though the crust softens. Never freeze brined raw chicken.

Step-by-Step Instructions for Buttermilk-Brined Fried Chicken

This method delivers exceptionally crispy, juicy chicken with a well-seasoned crust every time.

Step 1: Brine the Chicken Pieces in Buttermilk

In a large bowl, whisk together the 2 cups Buttermilk, 0.25 cup Kosher Salt, 1 tbsp Black Pepper, and 1 tbsp Hot Sauce until the salt fully dissolves. The buttermilk’s acidity tenderizes the meat while the salt seasons it deeply.

Submerge the 3.5 lb Chicken Pieces completely in the brine, ensuring all surfaces are coated. Cover and refrigerate for at least 4 hours or overnight for maximum flavor penetration. The longer the brine, the more pronounced the seasoning and moisture retention.

Step 2: Prepare the Seasoned Flour Dredge

In a shallow dish, combine the 2.5 cups All-Purpose Flour, 2 tsp Paprika, 1 tsp Garlic Powder, 1 tsp Onion Powder, and 0.5 tsp Cayenne Pepper. Whisk thoroughly to distribute the spices evenly—this ensures every bite of the crust is packed with flavor.

The paprika adds a subtle smokiness and vibrant color, while the garlic and onion powders provide depth. The cayenne introduces a gentle heat that balances the richness of the dish. This blend is the foundation of that signature crispy coating.

Step 3: Dredge and Coat the Chicken

Remove the chicken from the brine, allowing excess buttermilk to drip off. Dip each piece into the seasoned flour, pressing firmly to adhere the coating to all surfaces. For extra crispiness, repeat the process: dip back into the brine, then dredge in the flour once more.

Place the coated chicken on a wire rack set over a baking sheet. This prevents the pieces from sitting in excess moisture, which could compromise the crust’s crunch. Let the chicken rest for 10-15 minutes to allow the coating to set before frying.

Step 4: Fry to Golden Perfection

In a deep, heavy-bottomed pot or Dutch oven, heat the 3 cups Vegetable Oil to 350°F. Use a thermometer for precision—oil that’s too cool will make the chicken greasy, while oil that’s too hot will burn the coating before the meat cooks through.

Carefully lower the chicken into the hot oil, working in batches to avoid overcrowding. Fry for 12-15 minutes, turning occasionally, until the chicken is golden brown and the internal temperature reaches 165°F. The crust should be crisp and the juices should run clear.

Transfer the fried chicken to a wire rack or paper towels to drain excess oil. The rack keeps the crust crisp by allowing air circulation underneath each piece.

Best Sauces and Condiments for This Recipe

Classic Dipping Sauces

Nothing beats ranch dressing with fried chicken—I always use Hidden Valley for that creamy, herby kick. Honey mustard is another must: mix 3 tbsp mayonnaise with 2 tbsp yellow mustard and 1 tbsp honey for the perfect balance of sweet and tangy. 💛

Spicy Options

For heat lovers, Sriracha mayo is my go-to—combine ½ cup mayonnaise with 2 tbsp Sriracha. A buffalo sauce made with Frank’s RedHot and melted butter is also a crowd-pleaser. Both complement the cayenne in the recipe beautifully.

Southern Favorites

Gravy is a Southern staple with fried chicken. Simmer 2 tbsp pan drippings with 2 tbsp flour, then whisk in 1 cup whole milk until thickened. For a vinegar-based kick, try Texas Pete hot sauce—it’s milder than Tabasco but still packs flavor.

Fresh and Light

Balance the richness with pickle juice from your jar of dill pickles—its acidity cuts through the fried coating. A simple coleslaw with a vinegar-based dressing also works wonders as a topping or side. Both options add a refreshing contrast. ✨

Frequently Asked Questions