Publix Fried Chicken Recipe

Crispy on the outside and juicy on the inside, this Publix Fried Chicken Recipe aims to recreate the deli-style fried chicken from grocery stores. Soaking the chicken in buttermilk keeps it tender.

The coating combines flour and cornstarch, making a crunchier crust than using flour alone. I usually make this on Sunday afternoons, and the smell of frying chicken draws everyone to the kitchen.

The marinating takes some time, but cooking takes less than thirty minutes. This recipe helps you enjoy hot, fresh fried chicken at home instead of going to the store. Gather some chicken pieces and a carton of buttermilk, and let’s begin.

What Is Publix Fried Chicken Recipe

Publix Fried Chicken Recipe is a homemade version of the fried chicken sold at Publix grocery stores. Many shoppers buy this chicken for quick dinners and picnics. The real recipe is not available, so this one follows the classic Southern method: soak the chicken in buttermilk, coat it in seasoned flour, and fry it in hot oil.

Buttermilk helps by tenderizing the meat and making the flour coating stick. Adding a little cornstarch to the flour makes the chicken extra crispy, as cornstarch fries lighter than flour alone. This cooking technique has been passed down through generations in Southern kitchens, well before grocery store delis began using it.

My recipe uses simple seasonings like paprika, garlic powder, and a bit of cayenne pepper for warmth. This lets the chicken flavor shine through without being overwhelmed by spices.

Why Deli-Style Fried Chicken Became So Popular

Grocery store delis started selling hot fried chicken decades ago as a quick dinner option for busy shoppers, and it quickly became popular. A ready-to-eat meal picked up on the way home helped many families solve the problem of dinner.

Fried chicken is easy to transport, tastes good at room temperature, and can feed a crowd without much hassle. Publix created a loyal customer base with its fried chicken, as shoppers timed their visits around the fresh batches coming out of the fryer.

Part of the appeal is its consistency. A deli counter fries chicken in large batches during the day, keeping the oil hot and the crust crispy.

My homemade version aims for that same consistency by frying in smaller batches at home, allowing for better control over the oil temperature than a big commercial fryer. The outcome comes close to that deli favorite, without the drive and wait in line.

Why I Keep Making This Publix Fried Chicken

This chicken deserves a place on my table because it has the perfect texture for fried chicken: a crispy crust on juicy meat. The secret is the buttermilk soak. It tenderizes the meat without making it mushy.

This recipe is great for busy weeks. Most of the time is hands-off, as the chicken marinates in the fridge. Frying takes less than an hour, even in small batches. You can easily double the recipe for a crowd; just be sure to fry in smaller rounds so the pot doesn’t get crowded.

The leftovers taste good too because the crust stays crispy overnight in the fridge, unlike many fried foods that get soggy. This dish is easy to prepare for a weeknight dinner or a weekend cookout.

Ingredients You Need for Publix Fried Chicken Recipe

• Chicken Pieces (3 pounds, bone-in): Bone-in chicken stays juicier when fried. You can also use boneless thighs, but they will cook a few minutes faster since they are thinner.

• Buttermilk (2 cups): This helps tenderize the meat and makes the coating stick. You can use plain yogurt mixed with a little milk as a substitute, which adds a similar tanginess.

• All-Purpose Flour (2 cups): This creates the base for the crispy coating. A gluten-free flour blend works too and will still fry up nearly as crisp.

• Cornstarch (½ cup): This provides extra crunch to the crust. Rice flour can also be used for a lighter texture.

• Eggs (2 large): Eggs help the dry coating stick to the wet chicken. You can use an egg substitute made for baking, but the crust may be thinner.

• Salt (2 teaspoons): Salt seasons the meat throughout, not just the surface. You can use sea salt or kosher salt in the same amount.

• Black Pepper (1 teaspoon): This adds mild heat and rounds out the flavor. You can also use white pepper, which blends into the coating without leaving visible specks.

• Paprika (1 teaspoon): This adds color and a light smoky flavor to the crust. You can use smoked paprika for a stronger smoky taste.

• Garlic Powder (1 teaspoon): This adds a savory flavor to the seasoning mix. Onion powder can be used instead for a sweeter taste.

• Cayenne Pepper (½ teaspoon): This adds a little heat without overpowering the dish. Crushed red pepper flakes can also be used in the same amount.

• Vegetable Oil (about 6 cups for frying): Use enough oil for frying. A neutral oil is best so it doesn’t affect the seasoning. Peanut oil works well because it can handle high temperatures.

Kitchen Tools You’ll Need

1. Use a large bowl for the buttermilk soak.
2. Use a shallow dish for the flour coating.
3. Use tongs to handle raw and hot chicken.
4. Use a heavy pot or Dutch oven for frying.
5. Use a wire rack to drain excess oil.
6. Use a baking sheet to catch drips under the rack.
7. Use a meat thermometer to check for safe doneness.

How to Make Publix Fried Chicken Recipe

1. Soak the Chicken: Put the chicken pieces in a large bowl and cover them completely with buttermilk. Cover the bowl and refrigerate for at least one hour. For better flavor and tenderness, soak them overnight.

2. Mix the Coating: In a shallow dish, mix the flour, cornstarch, salt, pepper, paprika, garlic powder, and cayenne. In a separate small bowl, whisk the eggs until smooth.

3. Coat Each Piece: Take one chicken piece out of the buttermilk, letting any excess liquid drip off. Dip it into the egg, then press it firmly into the flour mixture, coating all sides. Place the coated piece on a plate and repeat with the remaining pieces.

4. Heat the Oil: Pour oil into a heavy pot until it is about two inches deep. Heat the oil to 350 degrees Fahrenheit. Use a thermometer to check the temperature. Oil that is too cool leads to greasy chicken, and oil that is too hot burns the crust before the inside cooks.

5. Fry in Batches: Carefully lower a few pieces into the hot oil, leaving space between each one. Fry for about 12 to 15 minutes, turning occasionally, until the crust is deep golden brown and the internal temperature reaches 165 degrees.

6. Drain and Rest: Move the cooked pieces to a wire rack over a baking sheet. Let the chicken rest for five minutes before serving, as the crust continues to set and crisp up after frying.

Mistakes That Ruin This Chicken

Buttermilk Soak: Don’t skip the buttermilk soak or make it too short. If the chicken soaks for less than an hour, it won’t get tender. Instead of the classic deli-style bite, it will taste more like plain fried chicken.

Crowding the Pot: Avoid putting too many pieces in the pot at once. This lowers the oil temperature quickly. Chicken cooked in cooler oil turns greasy instead of crispy. Fry in smaller batches, even if it takes longer overall.

Oil Temperature: Don’t guess the oil temperature. Oil that looks hot on top can still be too cool for frying. This leads to undercooked chicken with a soft crust. Use a cheap frying thermometer to get the temperature right and take the guesswork out of frying.

Different Ways to Make This Chicken

1. Oven-Baked Method: If you want to skip frying, you can bake the chicken. Coat it as usual, then place it on a wire rack. Bake at 400 degrees for 35 to 40 minutes, flipping it halfway for even browning.

2. Air Fryer Method: You can also use an air fryer. Coat the chicken, spray it lightly with oil, and cook at 380 degrees for 20 to 25 minutes. Flip it once during cooking. These methods will be lighter and less greasy than frying.

3. Double-Fry Method: If you want extra crunch, use the double-fry method. Fry the chicken once at a lower temperature until it’s cooked through. Let it rest for ten minutes, then fry it again at a higher temperature for a few minutes to get a crispy shell.

Delicious Variations on Publix Fried Chicken

Spicy Version: To make a spicy version, double the cayenne pepper and add a bit of hot sauce to the buttermilk soak.

Lemon Pepper Version: For a lemon pepper version, use fresh lemon zest and more black pepper for a bright, peppery taste.

Herb-Crusted Version: An herb-crusted version is easy to create by mixing dried thyme and rosemary into the flour before coating the chicken.

Honey Drizzle Finish: My favorite recent twist is a honey drizzle finish. I brush warm honey over the chicken right after taking it out of the oil. This adds a sweet touch to the savory, crunchy crust.

What to Serve With This Chicken

This chicken goes well with traditional Southern side dishes like mashed potatoes, coleslaw, and warm biscuits. For a heartier meal, add mac and cheese. A simple green salad can lighten the plate. Cornbread is a great bread choice with the chicken because its slight sweetness complements the savory crust.

Enjoying a cold glass of sweet tea or lemonade completes the meal, especially on a warm afternoon.

Storage Tips

Store leftover chicken in an airtight container in the fridge. It will stay good for up to 3 days. To reheat, use the oven at 350 degrees for about 15 minutes.

This method helps keep the chicken crunchy, which is better than using a microwave, as that can make the crust soft and rubbery.

If you want to freeze the chicken, wrap each piece tightly and store it for up to 2 months. Before reheating, thaw it completely in the fridge and then heat it in the oven.

Frequently Asked Questions

1. Can I use a different type of milk instead of buttermilk?

Yes. Mix whole milk with a spoonful of lemon juice as a quick replacement, but real buttermilk gives the best results.

2. How do I know when the chicken is fully cooked?

Check the thickest part of the meat with a thermometer. It should read 165 degrees before you take it out of the oil.

3. Can I prep this chicken ahead of time?

Yes, you can soak the chicken in buttermilk and coat it in flour ahead of time. However, frying it right before serving gives the best texture.

4. What’s the best oil for frying?

Use a neutral oil with a high smoke point. Peanut oil and vegetable oil work well at high heat without burning.

5. Can I make this without eggs?

Yes, skip the egg step and press the buttermilk-soaked chicken directly into the flour mixture.

6. Why does my coating fall off during frying?

This can happen if the oil isn’t hot enough or if the chicken is too wet. Pat off extra buttermilk and make sure the oil is hot enough before frying.

7. Can I make this chicken gluten-free?

Yes, use a gluten-free flour blend instead of all-purpose flour, and make sure your cornstarch is labeled gluten-free.

8. Is bone-in or boneless chicken better for this recipe?

Bone-in pieces stay juicier during frying. Boneless chicken works too, but cook it for less time.

This Publix Fried Chicken Recipe gives you crunchy, juicy chicken at home without needing to go to the store. Soaking the chicken in buttermilk and using a simple coating is key. Fry it up, and it’s ready to eat in under an hour.