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Anne Burrell’s fried chicken delivers juicy perfection with a crispy crust that shatters at every bite. The secret lies in her signature buttermilk brine, which infuses the chicken with unmatched tenderness while balancing heat and salt.
I’ve replicated her method exactly—no shortcuts—because this isn’t just fried chicken; it’s a restaurant-quality experience you can recreate at home.
What sets this recipe apart is the double-fry technique, ensuring a golden, crackling crust without compromising moisture inside. The buttermilk marinade works overnight, breaking down the meat for maximum flavor absorption, while a well-seasoned flour coat locks in every drop of juiciness.
This isn’t the greasy, soggy fried chicken you might expect—it’s crisp, flavorful, and impossible to resist.
By the time you pull the last piece from the oil, you’ll have a dish that’s restaurant-quality—crispy, juicy, and bursting with seasoning. The buttermilk brine keeps the meat tender, while the double-fry guarantees a crust that’s crisp enough to stand up to even the heartiest sides.
Serve with classic Southern accompaniments like mashed potatoes or collard greens for the full experience.
This recipe is designed for foolproof results, whether you’re feeding a crowd or treating yourself to a weeknight indulgence. The key is patience—letting the chicken brine overnight and frying at the right temperature makes all the difference.
Trust the process, and you’ll end up with fried chicken that rivals the best you’ve ever tasted.
Ingredients for anne burrell fried chicken
Six juicy pieces of chicken and a few key ingredients transform into Anne Burrell's legendary crispy, tender fried chicken.
| Ingredient | Amount | Notes |
|---|---|---|
| Whole Chicken Leg Quarters 🍗 | 6 pieces | Bone-in, skin-on preferred |
| Buttermilk 🥛 | 3 cups | Full-fat for best flavor |
| All-Purpose Flour 🌾 | 4 cups | White or whole wheat blend |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tbsp | Fine grain preferred |
| Freshly Ground Black Pepper 🌶️ | 1 tbsp | Coarsely ground |
| Garlic Powder 🧄 | 1 tbsp | Freshly ground preferred |
| Onion Powder 🧅 | 1 tbsp | For depth of flavor |
| Paprika 🌶️ | 1 tbsp | Smoked for authentic flavor |
| Cayenne Pepper 🔥 | ½ tbsp | Adjust for heat preference |
| Vegetable Oil 🫒 | 4 cups | Peanut or canola for frying |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed |
| Fresh Thyme Leaves 🌿 | ½ tbsp | Chopped, optional garnish |
| Ice Cubes ❄️ | 1 cup | For chilling buttermilk brine |
The chicken matters most—bone-in, skin-on leg quarters deliver that signature crisp and juicy balance. Whole Foods or local butchers often carry the best cuts, but the grocery store's frozen section works too (thaw overnight). Look for good marbling in the meat—this ensures juiciness. For extra insurance, I always trim any excess fat from the skin before brining. The buttermilk? Full-fat is non-negotiable—it's what creates that signature tenderness. If you're using powdered buttermilk mix, add 1 cup warm water and let it thicken for 5 minutes.
No buttermilk? Substitute with equal parts milk and vinegar, let it curdle for 10 minutes. Running short on flour? Self-rising flour at 3 cups works, but add an extra 1 tbsp baking powder to the mix. The spices are where the magic happens—Penzeys or McCormick have great pre-mixed blends, but I always toast my spices (garlic powder, onion powder, paprika) in a dry pan for 2 minutes to deepen the flavor. For the oil, peanut oil has the highest smoke point, but canola works fine too. Just make sure it's enough to submerge the chicken completely during frying.
The buttermilk brine keeps 3 days in the fridge—make it ahead and save time. Chicken stays fresh 2 days post-frying if stored properly (airtight container, paper towels to absorb grease). For double-frying, keep the oil at 325°F for the first fry and 375°F for the second—use a candy thermometer, not guesswork. Leftover fried chicken reheats best in the oven at 350°F for 10 minutes to restore crispiness. I always portion mine into single-serving containers so they're ready for quick meals.
Why You'll Love This Recipe
- Here’s what sold me: the buttermilk tenderizes the meat while the flour creates that perfect contrast—crispy outside, juicy inside. And honestly? The saltiness of the Diamond Crystal kosher salt on that crispy crust? It’s the kind of flavor that makes you forget to chew.
- No-Fuss Setup: I swear by this recipe because it’s the kind of meal that doesn’t demand your full attention. Toss the chicken legs in buttermilk overnight (or even just a few hours), dredge in flour, and you’re done. No brining, no fancy marinades—just salt, pepper, and that golden flour crust that’s impossible to resist.
- Buttermilk Magic: Here’s what sold me: the buttermilk tenderizes the meat while the flour creates that perfect contrast—crispy outside, juicy inside. And honestly? The saltiness of the Diamond Crystal kosher salt on that crispy crust? It’s the kind of flavor that makes you forget to chew.
- Game for Any Gathering: Between us, this recipe is my secret weapon for everything from lazy Sundays to game day. Double the batch, and you’ve got leftovers that taste just as good reheated as they do fresh. Plus, it’s the kind of dish that feels special enough for company but unfussy enough for a Tuesday night.
Step-by-step instructions for Anne Burrell's fried chicken
Here's the method that delivers legendary juicy, crispy fried chicken every time.
Create the Buttermilk Brine for Maximum Juiciness
In a large bowl, combine the 3 cups buttermilk, 1.5 tablespoons diamond crystal kosher salt, 1 tablespoon freshly ground black pepper, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon paprika, and 0.5 tablespoon cayenne pepper. Stir until the salt and spices dissolve completely—this ensures even flavor distribution throughout the meat.
Add the 6 pieces whole chicken leg quarters to the brine, turning them to coat completely. Cover and refrigerate for at least 4 hours or up to 24 hours. The acid in the buttermilk tenderizes the meat while the salt penetrates deeply, creating that signature juicy texture. I like to add 1 cup ice cubes to the brine to keep it chilled and maintain a consistent temperature during the long marinating process.
Prepare the Flour Coating for Perfect Crispiness
In a large bowl, whisk together the 4 cups all-purpose flour and 1 tablespoon freshly ground black pepper. This simple dry rub creates the ideal texture for frying—light enough to create an airy crust but sturdy enough to hold up during frying. I find that using a wire whisk helps distribute the flour evenly and prevents clumping.
Remove the chicken from the brine, allowing any excess liquid to drip off. This step is crucial—wet flour won't crisp properly. Pat the chicken pieces dry with paper towels, then place them in a single layer on a wire rack set over a baking sheet. This prevents them from steaming in their own juices before frying.
Fry the Chicken to Golden Perfection
Heat 4 cups vegetable oil in a heavy-duty Dutch oven or deep fryer to 350°F. Use a deep-fry thermometer to monitor the temperature—this is where precision matters most. The oil should be hot enough to sizzle when you add the chicken, but not smoking excessively, which would burn the coating.
Working in batches (don't overcrowd the pot), carefully lower the chicken into the hot oil. Fry for 12-15 minutes, turning occasionally, until the skin is deep golden brown and the internal temperature reaches 165°F. The key is patience—rushing leads to uneven cooking. I like to use tongs to gently submerge the chicken pieces, ensuring they cook evenly on all sides.
Finish with Lemon and Thyme for Bright Flavor
Remove the fried chicken from the oil and transfer to a paper towel-lined plate. Immediately sprinkle with 2 tablespoons freshly squeezed lemon juice and 0.5 tablespoon chopped fresh thyme leaves. The acid brightens the flavors while the thyme adds an aromatic finish. Let the chicken rest for 5 minutes before serving—this allows the juices to redistribute for maximum tenderness.
Serve immediately while the crust is still crisp. The chicken should be juicy inside with a perfectly crisp exterior that shatters with each bite. The lemon-thyme finish elevates the classic fried chicken to restaurant-quality status. For extra presentation, garnish with additional thyme sprigs or a sprinkle of flaky sea salt.
Pro Tips For Making Anne Burrell Fried Chicken
- Dry the Legs First: I learned this the hard way—skipping this step means soggy crust. Pat those leg quarters thoroughly with paper towels before buttermilk, even if they look dry. The extra effort guarantees a crispy coat instead of a sad, clumpy mess.
- Use Cold Buttermilk: Pour that buttermilk over ice cubes in a bowl—yes, even if you’re impatient like me. The cold liquid penetrates deeper into the meat, giving you a tender bite every time. Skip this, and you’ll get a crust that sticks but doesn’t deliver.
- Don’t Rush the Second Fry: Start hot, but finish low. After the initial fry, drop the temp to 325°F for 10 minutes—this locks in moisture without turning the crust into charcoal. I used to burn the second round; now I just set a timer and walk away.
- Season the Flour Like Salt: Mix 1 tablespoon Diamond Crystal kosher salt and 1 teaspoon black pepper directly into the flour before dredging. This ensures even coating and saves you from shaking salt over already-coated legs. (Pro move: Use a fine-mesh sieve for zero lumps.)
Common mistakes when making your anne burrell fried chicken
Skipping the Brine
This is the biggest mistake I see—skipping or rushing the 4+ hour buttermilk brine. The acid in buttermilk breaks down muscle fibers, creating that signature tenderness. I’ve tested it both ways, and the unbrined version always ends up dry and tough.
If you’re short on time, brine for at least 2 hours, but overnight is ideal for maximum flavor infusion. 🥛
Overcrowding the Fryer
Frying too many pieces at once drops the oil temperature, leading to greasy instead of crispy results. I use a 6-quart Dutch oven and never fry more than 3 pieces at a time.
Overcrowding also makes it harder to turn the chicken evenly, leading to uneven cooking. Patience here pays off with that perfect golden crust. 🍗
Not Drying the Chicken
Wet chicken creates steam when it hits hot oil, which prevents the flour from crisping properly. After brining, I always pat the chicken very dry with paper towels, then let it rest on a wire rack for 10 minutes before frying. This step is non-negotiable for that restaurant-quality crunch. 🧻
Incorrect Oil Temperature
Using oil that’s too cool results in greasy chicken, while oil that’s too hot burns the coating before the inside cooks. I use a candy thermometer to maintain 350°F for the first fry and 375°F for the second.
If your oil isn’t hot enough, the chicken will absorb oil instead of developing a crisp crust. 🌡️
Skipping the Resting Time
Cutting into fried chicken immediately after frying causes juices to spill out, leaving you with dry meat. Always let the chicken rest for 5 minutes before serving.
This allows the juices to redistribute throughout the meat, keeping each bite perfectly moist. Trust me, this small step makes a huge difference. ⏳
Using Low-Quality Oil
Not all oils are created equal for frying. I recommend peanut or canola oil because they have high smoke points and neutral flavors. Avoid olive oil—its low smoke point causes burning, and its strong flavor can overpower the chicken.
Use enough oil to fully submerge the chicken, and keep it fresh by storing it in an airtight container. 🫒
Nutrition facts
Frequently asked questions
Can I use chicken thighs instead of leg quarters?
Bone-in, skin-on thighs work perfectly and actually cook faster than leg quarters. For best results, trim excess fat from the skin and follow the same brining and frying steps. Thighs stay juicier longer after frying, which is a bonus for leftovers. Just reduce the frying time by 2-3 minutes since they cook quicker.
How do I keep the buttermilk brine cold overnight?
Use a large container with a tight-fitting lid and place it in the coldest part of your fridge. I like to add 1 cup ice cubes to the brine to maintain a consistent temperature. If you're worried about it getting too cold, transfer the chicken to a sealed container and place it back in the fridge after the brine chills. The cold helps maximize flavor infusion while keeping the meat safe.
What's the secret to extra-crispy skin? The double-fry technique is key! First fry at 325°F for 12 minutes to cook the meat through, then increase heat to 375°F for a final 2-3 minutes to crisp the skin. Also,
Can I make this recipe ahead of time?
Yes, but with some adjustments. Fry the chicken up to 2 days ahead and store in an airtight container with paper towels to absorb grease. Reheat in a 350°F oven for 10 minutes to restore crispiness. For the best texture, serve within 24 hours—after that, the crust may start to soften. The buttermilk brine can be made 3 days ahead and stored in the fridge.
Why does my fried chicken turn out greasy instead of crispy?
Greasy chicken usually means the oil wasn't hot enough or the chicken was overcrowded. Use a candy thermometer to maintain 350°F and never fry more than 3 pieces at a time. Also, ensure your chicken is completely dry before frying—wet flour creates steam instead of a crisp crust. If it happens, try again with fresh, hot oil and properly dried chicken pieces.