Wesson Recipes

Wesson Classic Fried Chicken

Product Locator

Cooking Time

30-40 minutes

Prep Time

20 minutes (plus marinating time)

Serving Size

1 chicken (10 pieces cut)

Some recipes become classics for a reason, and this Wesson Classic Fried Chicken is a perfect example. For more than 125 years, Wesson has been a trusted staple in American kitchens, helping families create the comforting, homemade meals that bring everyone together.

This recipe starts with a buttermilk brine that keeps the chicken juicy and flavorful, followed by a simple seasoned coating that fries up perfectly golden and crispy. The result is everything you love about traditional fried chicken: crunchy on the outside, tender on the inside, and packed with classic flavor.

Inspired by generations of home cooking, this recipe celebrates the timeless quality and reliability that have made Wesson a household name for over a century. Whether you’re serving Sunday dinner, hosting a family gathering, or simply craving a comforting meal, this Wesson Classic Fried Chicken delivers the kind of delicious results that never go out of style.

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CONTAINS:

dairy (buttermilk brine)

Ingredients

Buttermilk Brine

Whole chicken, cut into 10 pieces 3 lb.

Buttermilk 3 cups.

Kosher salt 2 tbsp.

Seasoned Dredge

All-purpose flour 4 cups.

Kosher salt 2 tsp.

Onion powder 2 tsp.

Garlic powder 1 tsp.

Paprika 1 tbsp.

Dried oregano 1 tsp.

Method

Buttermilk Brine

In a medium bowl, whisk together the buttermilk and Kosher salt until the salt is completely dissolved.

Place the cut chicken pieces in a large food-safe container or reusable bag. Pour the buttermilk mixture over the chicken, making sure all pieces are fully submerged.

Cover and refrigerate for at least 4 hours. For best flavor and tenderness, brine for 24 hours. The chicken can remain in the brine for up to 48 hours.

Prepare the Dredge

In a large shallow bowl, whisk together the flour, Kosher salt, onion powder, garlic powder, paprika, and oregano until evenly combined.

Coat the Chicken

Remove 3 to 4 pieces of chicken from the brine, allowing excess buttermilk to drip off.

Coat each piece thoroughly in the seasoned flour, pressing the flour firmly onto the chicken to create an even coating.

For extra crispy, craggy crust, transfer the chicken directly from the brine into the dredge without shaking off too much buttermilk.

Place the coated chicken on a wire rack or sheet pan while repeating with the remaining pieces.

Assembly Method

Heat Wesson Canola Oil in a deep fryer or heavy Dutch oven to 325°F.

Fry 3 to 4 pieces of chicken at a time, being careful to not overcrowd the fryer.

Cook for 14-18 minutes or until the coating is golden brown and the internal temperature reaches 165°F when measured with an instant-read thermometer inserted into the thickest part of the chicken.

Transfer the cooked chicken to a wire rack over a baking sheet.

Keep warm in a 200°F oven while frying the remaining chicken.