Publix Fried Chicken Recipe is a beloved takeout classic that you can recreate at home with a simple-but-crispy method, and if you love chicken dinners you’ll also enjoy this collection of best 10 chicken recipes curated for easy weeknight meals. This article walks you step-by-step through the process, explains the why behind each choice, and offers tips so your homemade fried chicken comes out juicy inside and perfectly crisp outside.

Publix Fried Chicken Recipe — Copycat, Comfort, and Crispy Goodness

Why make this Publix-style fried chicken at home? It’s convenient, cost-effective, and a real crowd-pleaser. Making a restaurant-style fried chicken at home lets you control the seasoning, the oil quality, and the portion sizes. Whether you’re feeding family or serving it at a potluck, this recipe delivers the familiar flavors many of us grew up enjoying.

why make this recipe

There are a few simple reasons to attempt Publix Fried Chicken Recipe in your own kitchen. First, freshness: you can fry the chicken moments before serving so it’s piping hot and crispy. Second, customization: adjust spices, heat level, and sides to match your family’s tastes. Third, value: a homemade batch often costs less than store-bought or takeout versions, and you control ingredients and portion sizes. Finally, comfort: fried chicken is an easy way to bring people together with a plate that feels like a hug.

Homemade fried chicken also opens the door to learning worthwhile cooking skills: brining or marinating for flavor and tenderness, proper dredging techniques for a consistent crust, and temperature control to avoid greasy or undercooked results. With this recipe, you’ll pick up all of that while making an approachable version inspired by a favorite deli classic.

how to make Publix Fried Chicken Recipe

This straightforward approach uses a buttermilk marinade to tenderize the chicken, a seasoned flour coating for crunch, and careful frying so the outside crisps without overcooking the inside. Read the tips in each step and give yourself a little time to marinate—this is where a lot of the magic happens.

Ingredients

6 chicken pieces (legs, thighs, or breast), 2 cups buttermilk, 2 cups all-purpose flour, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon cayenne pepper (optional), 1 egg, 1 tablespoon hot sauce (optional), Vegetable oil for frying

Ingredient notes and substitutions:

• Buttermilk: If you don’t have buttermilk, make a quick substitute by mixing 1 7/8 cups milk with 2 tablespoons lemon juice or white vinegar; let it sit 5 minutes. This mimics the acidity that tenderizes the chicken.
• Chicken pieces: Use bone-in, skin-on thighs and drumsticks for the juiciest results. If you prefer breasts, choose smaller pieces or halve larger breasts for even cooking.
• Flour and seasonings: All-purpose flour is the base here; you can use half all-purpose and half rice flour for an extra crisp, slightly lighter crust.
• Cayenne and hot sauce: Optional for heat. Omit for mild flavor or increase for spicy fans.
• Oil: Use neutral high-heat oils such as vegetable, canola, or peanut oil for frying. For a hint of flavor, you can mix in a little rendered chicken fat (schmaltz) with neutral oil—use sparingly.

Directions

1. Marinate the Chicken

• Pat the chicken pieces dry with paper towels to remove excess moisture. This helps the marinade cling.
• In a bowl or zip-top bag, combine 2 cups buttermilk, 1 egg, and 1 tablespoon hot sauce if using. Whisk to blend.
• Add the chicken pieces, making sure each piece is submerged in the liquid. Cover and refrigerate for at least 2 hours, ideally overnight. The acid in the buttermilk gently breaks down proteins, giving you tender results.

2. Prepare the Coating

• In a large shallow dish or rimmed baking sheet, mix 2 cups all-purpose flour with 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, ½ teaspoon black pepper, and ½ teaspoon cayenne pepper (if using). Stir to combine evenly.
• Set a wire rack over a tray for resting the coated pieces before frying. This helps them keep their shape and avoids soggy bottoms.

3. Heat the Oil

• In a deep, heavy-bottomed pot or Dutch oven, pour vegetable oil to a depth of 2–3 inches—enough to partially submerge the chicken. Heat the oil over medium heat until it reaches 325–350°F (165–175°C). Use a deep-fry thermometer for accuracy. Too hot and the crust will burn before the inside cooks; too cool and the crust absorbs oil and becomes greasy.

4. Coat the Chicken

• Remove chicken from the marinade one piece at a time, allowing excess to drip. Dredge thoroughly in the seasoned flour, pressing gently so the coating adheres. For an extra-craggy crust, double-dip: back into the buttermilk briefly, then into the flour again.
• Shake off excess flour and place each piece on the prepared wire rack. Let the coated chicken rest a few minutes—this helps the coating set and reduces shedding in the oil.

5. Fry the Chicken

• Carefully add a few pieces of chicken to the hot oil without overcrowding—work in batches. Maintain the oil temperature between 325–350°F. Adjust heat as needed.
• Fry until the crust is deep golden brown and an instant-read thermometer inserted into the thickest part of the meat (not touching bone) reads 165°F for dark meat or 160–165°F for white meat depending on preference. Typical times: 12–18 minutes for thighs and drumsticks, 10–14 minutes for smaller breasts or boneless pieces. Turn gently midway for even color.
• Use a slotted spoon or spider strainer to lift the chicken from the oil and let excess oil drip back into the pot.

6. Drain and Rest

• Transfer fried chicken to a wire rack set over a sheet pan or paper towels. Allow it to rest 5–10 minutes before serving; this lets juices redistribute and the coating firm up.

7. Serve and Enjoy

• Serve hot with your favorite sides—think mashed potatoes, coleslaw, biscuits, pickles, or a crisp salad. Offer dipping sauces like honey mustard, spicy mayo, or a simple gravy.

Pro Tips for Success Publix Fried Chicken Recipe

• Temperature Control: Use a good oil thermometer and aim to keep oil between 325–350°F. Too hot will burn the crust; too cool will result in greasy chicken.
• Dry Before Marinating: Pat the chicken dry before marinating so the buttermilk clings better and the coating adheres more consistently.
• Don’t Crowd the Pan: Fry in small batches to avoid temperature drops and uneven cooking. Each batch should have room for the oil to circulate.
• Rest the Coating: Let coated pieces sit 5–10 minutes before frying. This helps the flour bind and reduces shedding in hot oil.
• Use a Wire Rack: Drain cooked pieces on a wire rack rather than paper towels. This prevents the bottom from steaming and getting soggy.
• Check Internal Temperature: Use an instant-read thermometer for reliable doneness—165°F is a safe target for dark meat; white meat can be done slightly lower but still safe at 165°F in USDA guidance.

Flavor Variations Publix Fried Chicken Recipe

• Southern Buttermilk and Herbs: Add 1 teaspoon dried thyme and 1 teaspoon dried oregano to the flour mix. Marinate with 1 tablespoon whole-grain mustard for a herby accent.
• Spicy Creole: Stir 1–2 teaspoons Creole seasoning into the flour. Increase cayenne to 1 teaspoon and add a pinch of smoked paprika for smoky heat.
• Garlic-Parmesan Crust: Mix 1/2 cup finely grated Parmesan into the flour and add 1 teaspoon granulated garlic. Finish hot pieces with a sprinkle of extra Parmesan and chopped parsley.
• Asian-Inspired Twist: Replace half the flour with panko for extra crunch and add 1 teaspoon five-spice powder to the flour. Serve with a light soy-honey dipping sauce.
• Lemon-Pepper Brightness: Add 1 teaspoon lemon zest to the marinade and 1/2 teaspoon lemon pepper to the flour for a citrusy lift that cuts through the richness.

Serving Suggestions Publix Fried Chicken Recipe

Serve fried chicken family-style on a large platter with warm biscuits or cornbread. Classic sides include coleslaw, mashed potatoes, mac and cheese, collard greens, or a bright cucumber-tomato salad. For a picnic or backyard party, serve with pickles, sliced onions, and a variety of dipping sauces: honey mustard, ranch, hot sauce blended with mayonnaise, or a tangy BBQ sauce.

For lighter pairings, swap heavy sides for a crisp green salad with a citrus vinaigrette or roasted seasonal vegetables. If you’re planning a sandwich, layer a warm biscuit or toasted brioche with a piece of fried chicken, slaw, and a smear of spicy mayo.

Storage and Freezing Instructions Publix Fried Chicken Recipe

• Refrigerator: Let chicken cool to room temperature for no more than two hours, then store in an airtight container. Refrigerated fried chicken keeps well for up to 3–4 days. Reheat in a 375°F oven on a wire rack for 10–15 minutes to restore crispness.
• Freezing: To freeze, cool completely, then flash-freeze pieces on a baking sheet until solid (about 1–2 hours). Transfer to a freezer bag or airtight container, removing as much air as possible. Frozen fried chicken can be stored for up to 2 months.
• Reheating from Frozen: Reheat frozen pieces in a 375°F oven on a wire rack for 25–35 minutes, flipping once, until heated through and the crust is crisp. Avoid microwaving, which makes crust soggy.
• Make-Ahead Tips: You can prepare the marinade and seasoned flour ahead. Marinate up to 24 hours and store the flour mixture in an airtight container for several days. For best crust, coat and fry just before serving.

Nutrition Facts (Per Serving)

• Calories: 520 kcal (approximate)
• Protein: 34 g
• Carbohydrates: 18 g
• Fat: 36 g
• Fiber: 0.5 g
• Sodium: 920 mg

Note: These nutrition values are estimates for one medium-sized bone-in, skin-on chicken piece with a standard flour coating and fried in vegetable oil. Values vary depending on piece size, frying time, and exact ingredients. If you want lower fat, consider oven-frying with a light oil spritz or air-frying the coated pieces, though the texture will differ from traditional frying.

FAQ About Publix Fried Chicken Recipe

What makes Publix fried chicken taste so distinctive?

Publix-style fried chicken is known for a balanced, slightly sweet and savory crust with a tender, juicy interior. The key elements are a flavorful brine or buttermilk marinade that tenderizes the meat, a seasoned flour coating that binds well, and careful frying at a controlled temperature. Small touches—like a bit of paprika for color and a touch of cayenne for warmth—help the flavor profile feel familiar and comforting.

Can I use boneless chicken for this recipe?

Yes, you can use boneless chicken, such as boneless skin-on or skinless breasts and thighs. Cooking times will be shorter, so monitor their internal temperature closely. Boneless pieces cook faster and can dry out if overcooked, so aim for an internal temp of 165°F and consider slightly reducing breading time or using a gentler frying temperature.

How do I keep the crust from falling off while frying?

A few tricks prevent the crust from shedding: pat chicken dry before marinating, press the flour coating onto the chicken to ensure adhesion, let coated pieces rest briefly before frying, and avoid overcrowding the oil. Double-dipping (buttermilk then flour again) can create a thicker bond. Also, make sure the flour mixture is dry and not clumped; shake off excess before frying.

Is there a healthier way to enjoy this recipe without losing crispiness?

For a lighter version, try oven-frying: place coated chicken on a wire rack over a baking sheet, spray lightly with oil, and bake at 425°F until cooked through and crisp. Alternatively, an air fryer can yield a crispy exterior with less oil; cook at 375–400°F and check frequently to avoid drying out. The texture will be slightly different from deep-frying but still satisfying.

How long should I marinate the chicken in buttermilk?

Marinate for at least 2 hours to allow the buttermilk to tenderize the meat, but overnight (8–24 hours) is ideal for deeper flavor and more tender results. Avoid marinating for more than 48 hours, as the proteins can break down too much and change texture.

Why is my fried chicken greasy, and how do I avoid it?

Greasy chicken typically results from oil that is not hot enough, overcrowding the pan, or coating that absorbs too much oil. Keep the oil between 325–350°F. Fry in small batches to maintain temperature and ensure even circulation. Let coated pieces rest briefly to set the crust, and drain cooked chicken on a wire rack rather than paper towels to prevent it from sitting in its own oil.

Final Thoughts

Publix Fried Chicken Recipe brings the satisfying contrast of a crunchy crust and juicy interior to your home kitchen. With a simple buttermilk marinade, seasoned flour, and attention to temperature, you can make a batch that rivals takeout. Use the tips and variations in this article to match your personal taste—whether that means turning up the heat, layering in herbs, or serving with classic Southern sides. Fried chicken is as much about technique as it is about comfort, and once you master these steps, you’ll have a reliable recipe to feed family, friends, or hungry guests.

Enjoy the process, savor the crispy results, and don’t forget to let the chicken rest a few minutes after frying so every bite is tender and delicious.

Print