Anne Burrell's Fried Chicken Recipe: Crunchy Parmesan Crust With Juicy Centers

Anne Burrell’s fried chicken recipe delivers juicy, golden perfection with a signature parmesan crust that’s crispy without sacrificing tenderness inside. This isn’t your average fried chicken—it’s a restaurant-quality dish that starts with a foolproof brining technique to lock in moisture, followed by a double-dredge that creates that legendary crunch.

The secret lies in precise temperature control and a breading blend that balances seasoning with structure.

The process begins with a 24-hour brine that transforms even the toughest chicken into melt-in-your-mouth bites. Then comes the breading: a mix of flour, cornstarch, and grated parmesan that forms a shatteringly crisp shell while keeping the interior impossibly tender.

Frying at the right temperature—350°F—ensures even cooking without grease splatter, and the final resting period lets the crust set for maximum crunch.

What you’ll end up with is chicken so good, it’ll have everyone asking for seconds—golden-brown outside, juicy inside, with a parmesan crust that adds a savory depth most fried chicken misses.

The technique is straightforward but demands attention to detail, which is why this recipe delivers results you won’t find in most home kitchens. Serve with classic sides like creamy mashed potatoes or tangy collard greens for the full Southern experience.

This isn’t just fried chicken—it’s a game-changer for home cooks who want restaurant-quality results without the shortcuts. The brining, double-dredging, and precise frying temperature all work together to create a dish that’s foolproof once you master the steps. Ready to elevate your fried chicken game? Let’s get started.

Ingredients for anne burrell fried chicken

Restaurant-quality fried chicken starts with these 12 ingredients—juicy thighs, a perfect brine, and a parmesan crust that shatters with every bite.

The chicken thighs are non-negotiable—bone-in, skin-on pieces stay juicy while the skin crisps. Look for thighs with good marbling at Whole Foods or your local butcher; they’ll have more flavor than store-brand cuts. For the brine, Diamond Crystal kosher salt dissolves better than table salt, and the brown sugar adds just enough caramel depth. Fresh thyme and smashed garlic infuse the brine with aromatic layers—skip the dried thyme here unless you’re in a pinch. The Parmesan? Grate it yourself from a wedge—pre-shredded clumps up and lacks that salty punch.

No fresh thyme? Dried works at one-third the amount, but the texture won’t be the same. Running low on Parmesan? Pecorino Romano is a solid swap, though it’s saltier. The cornstarch is key for that shatteringly crisp crust—don’t substitute flour. For the oil, vegetable or peanut oil works best; olive oil burns too easily. If you’re frying for a crowd, use a deep fryer or Dutch oven—never overcrowd the pan. And that lemon? Freshly squeezed wedges cut through the richness better than bottled juice.

The brine can sit in the fridge for up to 24 hours, but don’t skip it—it’s what makes the chicken tender. Once fried, keep the chicken warm in a 200°F oven while you finish the batch. The crust stays crispy for about 30 minutes, so serve immediately. Leftovers? Re-crisp in the oven at 400°F for 10 minutes. Store in an airtight container for 3 days—though I doubt they’ll last that long.

Step-by-step instructions for Anne Burrell's crispy Parmesan fried chicken

Here's how to create golden, shatteringly crisp chicken with a juicy interior—just like Anne Burrell makes.

In a large bowl, combine the 2 lb chicken thighs with the 0.5 cup kosher salt, 0.25 cup brown sugar, 1 tbsp black peppercorns, 6 smashed garlic cloves, and 4 fresh thyme sprigs. The salt and sugar work together to penetrate the meat while the aromatics infuse every inch. Use your hands to thoroughly coat each piece, pressing the seasoning into the skin and crevices.

Transfer the chicken to a sealed container or zip-top bag and refrigerate for at least 12 hours (I prefer 24 hours for maximum flavor development). This dry brine ensures the chicken stays juicy while creating that signature crispy crust. Don't skip this step—it's what makes the difference between good fried chicken and extraordinary fried chicken.

In a separate bowl, whisk together the 1 cup all-purpose flour and 0.5 cup cornstarch until completely combined. The cornstarch is key—it creates that ultra-crispy texture we're after. In another bowl, mix the 1 cup freshly grated Parmesan cheese with an additional 1 tablespoon black peppercorns and 1 teaspoon kosher salt (if needed for seasoning).

Remove the chicken from the fridge and let it sit at room temperature for 30 minutes before coating. This ensures even cooking. Working with one piece at a time, dredge the chicken in the flour mixture, shaking off any excess, then coat thoroughly in the Parmesan mixture. Press the cheese into the skin so it adheres well. Place the coated chicken on a wire rack set over a baking sheet to keep it from touching and refrigerate for another 30 minutes before frying.

In a large, heavy-bottomed skillet or Dutch oven, heat 4 cups vegetable oil to 350°F. Use a deep-fry thermometer to monitor the temperature—this is crucial for consistent results. Once the oil reaches temperature, carefully add the chicken pieces in a single layer, being careful not to splash hot oil. Fry for 12-15 minutes, turning occasionally, until the chicken reaches an internal temperature of 165°F and the coating is a deep golden brown.

Here's where Anne Burrell's technique shines: the double-fry method. After the initial fry, increase the oil temperature to 375°F and fry for an additional 2-3 minutes to achieve that restaurant-quality crispiness. The high heat at the end sets the coating perfectly. Transfer the fried chicken to a wire rack set over a paper towel-lined plate to drain excess oil.

Let the chicken rest for 5 minutes before serving. This crucial step allows the juices to redistribute, ensuring every bite is moist and flavorful. The exterior will stay crispy while the interior remains perfectly juicy. Serve immediately with the 2 lemon wedges and 0.25 cup hot sauce on the side—this bright, spicy contrast cuts through the richness of the fried chicken.

For maximum enjoyment, serve with classic sides like buttery mashed potatoes or a crisp green salad. The Parmesan crust should be so crispy it shatters with each bite, while the chicken inside remains tender and juicy. This is the kind of fried chicken that disappears from the plate in minutes—trust me, you'll want seconds.

Make-ahead tips for this recipe

Brine Ahead

The 24-hour dry brine is the foundation of this recipe, so start it first. I like to prep the brine the night before—simply toss the chicken with the salt, sugar, and aromatics in a sealed container.

Store it in the fridge, and by the time you're ready to cook, the chicken will be perfectly seasoned and tender. If you're short on time, a 12-hour brine still works, but 24 hours unlocks maximum flavor. 💪

Prep the Coating

Assemble the breading mixture the morning of cooking to give the Parmesan time to meld with the spices. Store the flour-cornstarch blend and Parmesan mixture in separate airtight containers in the fridge.

This keeps everything fresh and prevents the Parmesan from clumping. I also recommend grating the cheese fresh—pre-shredded loses its texture and flavor. 🧀

Double-Dredge Prep

Here's a pro tip: Set up your dredging station the night before. Place two shallow dishes on a tray—one for the flour-cornstarch mix and one for the Parmesan. Keep them covered in the fridge until ready to use.

This saves time and keeps your workspace organized. Trust me, you'll thank yourself when you're ready to coat the chicken without the morning chaos. ✨

Oil Prep

Heat the oil in your Dutch oven or deep fryer the day of cooking—don't store it pre-heated. I like to preheat the oil while the chicken rests after dredging.

This ensures the oil is at the perfect 350°F when you're ready to fry. Use a thermometer to monitor the temperature—it's the key to crispy, not greasy, results. 🌡️

Resting Strategy

After frying, let the chicken rest on a wire rack over a baking sheet. This keeps it crispy while allowing excess oil to drain. I like to keep the fried chicken warm in a 200°F oven while I finish the batch.

This maintains the perfect texture without making it soggy. The resting time is crucial—don't skip it! 💡

Make-Ahead Serving

For gatherings, fry the chicken ahead of time and reheat in a 400°F oven for 10 minutes to restore crispiness. Store leftovers in an airtight container for up to 3 days, though I doubt they'll last that long.

The Parmesan crust stays crispy when reheated properly, making this a great make-ahead option for busy days. 🍗

Frequently asked questions