Best 2 Old Bay Fried Chicken Recipes

Old Bay fried chicken is a Southern American dish that packs a flavorful punch. Made with a crispy coating infused with the unique blend of herbs and spices from Old Bay seasoning, this dish is a favorite among many. Whether you're a fan of Southern cuisine or simply seeking a tasty and easy-to-make fried chicken recipe, Old Bay fried chicken is sure to satisfy your craving for something delicious.

Here are our top 2 tried and tested recipes!

GLAZED FRIED CHICKEN WITH OLD BAY AND CAYENNE

Glazed Fried Chicken With Old Bay and Cayenne image

Three steps to success: A flavorful brine infuses the chicken with seasoning and keeps it juicy, an overnight chill allows the crust to set, and a spicy glaze seals the deal.

Provided by Ari Kolender

Categories Chicken Kid-Friendly Summer Deep-Fry Bon Appétit South Carolina Small Plates

Yield 8 Servings

Number Of Ingredients 16

Ingredients

Chicken:
9.5 ounces kosher salt (1 cup Morton or 1 2/3 cups Diamond Crystal)
1/3 cup (packed) light brown sugar
3/4 cup hot sauce (preferably Crystal)
2 (3 1/2-4-pound) chickens, cut into 8 pieces (legs and thighs separated, breasts halved), backbone and wing tips removed
4 cups all-purpose flour
6 tablespoons Old Bay seasoning
3 cups buttermilk
Glaze and assembly:
3/4 cup lard
1 tablespoon Old Bay seasoning
2 teaspoons paprika
1 1/2 teaspoons cayenne pepper
Vegetable oil (for frying; about 4 quarts)
Special equipment:
A deep-fry thermometer

Steps:

Chicken:
Heat salt, brown sugar, and 4 cups water in a large pot over medium, whisking, until salt and sugar dissolve, about 5 minutes. Remove from heat and stir in hot sauce and 8 cups ice water. Add chicken to brine, cover, and chill 4 hours.
Combine 2 cups flour and 3 tablespoons Old Bay seasoning in a shallow baking dish and toss with your fingers to evenly distribute seasoning. Place buttermilk in a medium bowl. Remove chicken from brine and pat dry with paper towels.
Working one at a time, dip 8 pieces of chicken in buttermilk, allowing excess to drip off, then coat in flour mixture, packing all around chicken and pressing firmly into cracks and crevices; shake off excess. Place chicken on a wire rack set inside a rimmed baking sheet. Discard flour mixture, which will be wet at this point, and repeat process with remaining flour, Old Bay, buttermilk, and chicken; place on another wire rack set inside a rimmed baking sheet. Chill, uncovered, 12-24 hours.
Glaze and assembly:
Let chicken stand at room temperature 30 minutes.
Heat lard, Old Bay, paprika, and cayenne in a small saucepan over low, stirring, until lard is melted, about 3 minutes. Set glaze aside.
Pour oil into a large pot fitted with deep-fry thermometer to come halfway up the sides. Heat over medium-high until thermometer registers 325°. Working in 4 batches, fry chicken, turning often with tongs and adjusting heat to maintain temperature, until skin is deep golden brown and an instant-read thermometer inserted into the thickest part of chicken registers 165° for dark meat and 160° for white meat, 10-12 minutes per batch. Transfer chicken back to wire racks and let rest 5 minutes. Brush lightly with glaze (reheat glaze, if needed) and let cool. Store on racks at room temperature up to 3 hours ahead.

OLD BAY FRIED CHICKEN

Old Bay Fried Chicken image

One of the best seasonings sold, you can make your own Old Bay Seasoning from recipes on this site(stores well, too). I got this recipe off the Yankee Grocery website. For A Southern twist, use 1-1/2 C Flour....dust chicken, dip in egg mix and redust.....makes a great crust.

Provided by Southern Lady

Categories Chicken

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 6

Ingredients

2 -3 lbs chicken pieces
1 cup flour
1/4 cup Old Bay Seasoning
2 tablespoons water
1 large egg, beaten
2 cups cooking oil

Steps:

Wash Chicken and pat dry
Mix Flour and Old Bay seasoning in large plastic bag.
Begin heating Cooking Oil in a large skillet.
Mix Egg and Water in bowl.
Dip several Chicken pieces at a time in Egg mixture and shake in Flour mixture.
Fry over medium high heat, 15-20 minutes per side (depending on the size of pieces).
For more flavor, sprinkle a little more Old Bay Seasoning over finished chicken pieces.

Tips:

Use a buttermilk marinade: Buttermilk helps tenderize the chicken and adds a tangy flavor. You can also use yogurt or kefir if you don't have buttermilk on hand.
Season the chicken generously: Don't be afraid to use a lot of Old Bay seasoning. It's what gives the chicken its signature flavor.
Let the chicken marinate for at least 30 minutes: This will give the flavors time to penetrate the chicken.
Use a high-quality oil for frying: A good oil will help the chicken cook evenly and prevent it from sticking to the pan.
Fry the chicken in batches: Don't overcrowd the pan, or the chicken will not cook evenly.
Cook the chicken until it is golden brown and crispy: Use a meat thermometer to ensure that the chicken is cooked through to an internal temperature of 165 degrees Fahrenheit.
Serve the chicken hot with your favorite dipping sauce: Ranch dressing, honey mustard, or barbecue sauce are all great options.

Conclusion:

Old Bay fried chicken is a delicious and easy-to-make dish that is perfect for any occasion. The buttermilk marinade helps to tenderize the chicken, while the Old Bay seasoning gives it a signature flavor. Whether you are serving it for a family meal or a party, this recipe is sure to be a hit.