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Anne Burrell’s fried chicken delivers crispy perfection with a parmesan crunch that shatters at every bite—all while keeping the meat juicy and tender inside. The secret lies in her signature foil-locking technique, which traps steam and locks in moisture for that legendary restaurant-quality result.
I’ve replicated her method at home, and it’s the only way I’ll fry chicken now.
This recipe starts with a simple buttermilk brine that tenderizes the chicken overnight, ensuring it stays juicy even after frying.
The coating is where the magic happens: a blend of flour, parmesan, and spices creates that iconic crunch, while double-frying (once at 325°F, then again at 375°F) guarantees a golden, crispy exterior. No shortcuts—just Burrell’s foolproof technique.
What you’ll end up with is chicken so crispy it crackles, with a parmesan crust that adds a salty, savory depth. The foil-locking step is critical—it keeps the meat impossibly tender while the crust stays perfectly crisp.
This isn’t just fried chicken; it’s a game-changer that’ll have everyone asking for seconds.
The best part? This method works for any cut—thighs, drumsticks, or breasts—making it versatile enough for weeknight dinners or Sunday feasts. Let’s get started on the recipe that’ll make your fried chicken the talk of the town.
Ingredients for anne burrell fried chicken
Pantry staples meet restaurant-quality technique for Burrell’s legendary crispy, juicy fried chicken.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Thighs (Bone-In, Skin-On) 🍗 | 1 ½ lb | Drumsticks or thighs preferred |
| Buttermilk 🥛 | 1 ½ cups | Whole-fat for best flavor |
| All-Purpose Flour 🌾 | 1 ½ cups | Sifted for even coating |
| Parmesan Cheese (Freshly Grated) 🧀 | ½ cup | Block preferred over pre-shredded |
| Cornstarch 🌾 | ¼ cup | For extra crispiness |
| Garlic Powder 🧄 | 1 tbsp | Freshly ground preferred |
| Onion Powder 🧅 | 1 tbsp | For aromatic depth |
| Paprika (Smoked) 🌶️ | 1 tbsp | For rich color and flavor |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked |
| Kosher Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Vegetable Oil (For Frying) 🫒 | 3 cups | High smoke point, like peanut |
| Heavy Whipping Cream 🥛 | ¼ cup | For foil-locking mixture |
| Aluminum Foil 📄 | 1 sheet | Heavy-duty for sealing |
The chicken cuts are non-negotiable—bone-in, skin-on thighs or drumsticks deliver the best flavor and texture. Whole Foods or your local butcher are ideal for sourcing; look for cuts with good marbling and minimal bruising. The buttermilk should be full-fat (none of that low-fat nonsense)—it’s the secret to that tender interior. If you can’t find full-fat, grab heavy cream and a splash of lemon juice instead. The foil? Grab heavy-duty aluminum foil from Costco or Walmart’s Great Value brand**—it holds up better during the foil-locking step.
No buttermilk? Mix 1.5 cups whole milk with 1.5 tbsp vinegar or lemon juice, let it sit for 10 minutes. Pre-shredded Parmesan? Grate it yourself—it makes all the difference. Running low on cornstarch? Arrowroot powder at the same amount works just as well. The spices are flexible: swap smoked paprika for regular if needed, but keep the garlic and onion powders—they’re the flavor foundation. For the oil, peanut or vegetable oil** both work, but avoid olive oil—it burns too easily at frying temps.
Store raw chicken in the coldest part of your fridge, used within 2 days of brining. The buttermilk mixture can be made 1 day ahead—just stir before using. After frying, keep the chicken warm in a 200°F oven while you foil-lock. Leftovers? 3 days max in the fridge—though honestly, it’s so good you’ll eat it all. For reheating, air fryer at 375°F for 5 minutes brings back that crispy magic. Freeze uncooked brined chicken for up to 3 months—just thaw overnight in the fridge before frying.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear, this recipe nails the balance—juicy thighs from the buttermilk marinade, that golden crunch from the cornstarch flour mix, and the Parmesan? It’s the secret weapon for a salty, savory kick without extra work.
- Weeknight Crutch: Honestly, I’ve made this on Tuesdays when I’m exhausted. The thighs cook fast, the batter sticks like glue (no messy flour clouds), and the leftovers reheat like a dream—crispy again, even.
- Party-Proof Crisp: Between us, this is my go-to for gatherings. The Parmesan crust holds up under crowd hands, and the bone-in thighs stay moist no matter how long they sit. (Yes, even on a Tuesday night.)
- Budget Flex: Bone-in thighs stretch my grocery dollars, and the Parmesan adds luxury without breaking the bank. I’ve fed six people for under $15—plus, the leftovers are better than takeout. No regrets.
Step-by-step instructions for anne Burrell's crispy parmesan fried chicken
Master this technique and you'll achieve restaurant-quality fried chicken with a perfect parmesan crunch and juicy interior every time.
Prepare the Chicken and Buttermilk Marinade
Pat the 1.5 lb chicken thighs completely dry with paper towels—this is critical for crispiness. Remove any excess fat or skin from the surface, but leave the skin intact as it helps create the crispy crust. Place the thighs in a large resealable bag or shallow dish.
In a separate bowl, whisk together the 1.5 cups buttermilk, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp smoked paprika, 0.5 tsp ground black pepper, and 1.5 tsp kosher salt. Pour this marinade over the chicken, making sure each piece is fully coated. Seal the bag or cover the dish and refrigerate for at least 4 hours—overnight is even better. This step ensures maximum tenderness and flavor penetration.
Create the Crispy Parmesan Breading
In a large bowl, combine the 1.5 cups all-purpose flour, 0.5 cup freshly grated parmesan cheese, 0.25 cup cornstarch, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp smoked paprika, 0.5 tsp ground black pepper, and 1.5 tsp kosher salt. The cornstarch is key here—it creates that extra-crispy texture that sets this recipe apart.
Sift the dry ingredients through a fine-mesh sieve directly into the bowl to eliminate any lumps. This ensures an even coating on the chicken. Gently stir the mixture with a whisk or rubber spatula to distribute all the spices evenly throughout the flour.
Heat the Oil and Fry the Chicken
Pour the 3 cups vegetable oil into a deep, heavy-bottomed pot or Dutch oven. Heat the oil over medium heat until it reaches 350°F—use a deep-fry thermometer to monitor the temperature accurately. The oil should be hot enough to sizzle when you test it with a small piece of bread.
Working in batches to avoid overcrowding, remove the chicken from the buttermilk (let any excess drip off) and dredge each piece thoroughly in the flour mixture, pressing gently to adhere the coating. Carefully lower the coated chicken into the hot oil, being cautious of splattering. Fry for 12-15 minutes, turning occasionally, until the chicken is deep golden brown and the internal temperature reaches 165°F.
Lock in the Juices with Foil and Cream
Once the chicken reaches 165°F, remove it from the oil and place it on a wire rack set over a baking sheet to drain excess oil. This step is crucial for that signature juicy interior. In a small bowl, mix the 0.25 cup heavy whipping cream with 1 tbsp of the fried chicken's rendered fat (saved from the bottom of the pot).
Cut a 12-inch square from the aluminum foil sheet and place one piece of chicken in the center. Spoon 1 tablespoon of the cream mixture over the chicken, then tightly fold the foil into a sealed packet. Repeat with remaining pieces. The steam created by the cream keeps the chicken moist while it rests.
Rest and Serve for Maximum Crispiness
Let the foil-wrapped chicken rest for 10 minutes before opening. This resting period allows the juices to redistribute, ensuring each bite is moist and flavorful. Carefully open the foil packets and transfer the chicken to a serving platter, skin-side up.
Serve immediately while the crust is still crispy. The parmesan coating should be shatteringly crunchy, with a juicy, flavorful interior that's been perfectly preserved by the foil-locking technique. Pair with classic sides like mashed potatoes or coleslaw for a complete meal.
Pro Tips For Making Anne Burrell Fried Chicken
- TRIM THOSE THIGHS: Cut the chicken thighs just below the drumstick joint—this keeps the meat thicker and juicier while frying. I used to leave the bone too long, and the edges would dry out before the center cooked.
- GRATE PARMESAN FINE: Use a microplane or fine grater for the Parmesan—this recipe relies on its salty, cheesy punch sticking to the flour. Lumpy cheese? It’ll clog your fryer and taste uneven.
- DOUBLE-DIP THE DRY WAY: Pat the buttermilk-marinated thighs bone-dry before the first flour dip. Wet skin = steam = soggy crust. I learned this after my first batch came out more breaded than crispy.
- LOW-AND-SLOW FINISH: After the initial sear, drop the heat to 325°F (165°C) for the last 5 minutes—this renders fat without burning the Parmesan crust. Skipping this step means a greasy, uneven finish.
Health benefits of these flavors
Protein Powerhouse
This recipe delivers a high-protein punch with each serving providing about 40 grams of protein from the chicken thighs alone. That’s nearly 50% of your daily recommended intake in one meal, making it perfect for muscle repair, recovery, or anyone looking to boost their protein intake.
The parmesan coating adds an extra 5 grams of protein per serving, too. 💪
Healthy Fat Balance
While fried foods often get a bad rap, this recipe uses skin-on, bone-in chicken—which contains heart-healthy fats like omega-3s and monounsaturated fats. The buttermilk marinade adds riboflavin and vitamin B12, while the parmesan contributes calcium and vitamin A.
The key is moderation: enjoy as part of a balanced meal with veggies to round out nutrition.
Low-Carb Flexibility
If you're watching carbs, this recipe can easily fit into a low-carb or keto lifestyle. The parmesan crust adds minimal carbs (about 3 grams net carbs per serving), and you can skip the foil-locking cream if needed.
The buttermilk brine keeps the chicken tender without relying on breading. Just be mindful of the oil used for frying—opt for peanut or avocado oil for healthier fat options.
Vitamin Boost
The smoked paprika and garlic powder in the coating aren’t just for flavor—they’re packed with antioxidants and anti-inflammatory compounds. Garlic contains allicin, which supports heart health, while smoked paprika adds vitamin E and manganese.
The buttermilk marinade also provides vitamin D and probiotics, especially if you use whole-fat, grass-fed buttermilk when possible. 🌱
Sodium Awareness
This recipe includes kosher salt for flavor, but it’s worth noting that one serving contains about 1,200mg of sodium—roughly 50% of the daily recommended limit. If you’re watching your sodium intake, reduce the salt in the marinade and coating by half without sacrificing flavor.
The parmesan already adds a salty depth, so you’ll still get that rich taste.
Meal Prep Perks
The buttermilk brine can be prepped up to 24 hours ahead, and the chicken can be frozen raw for up to 3 months before frying. This makes it a great make-ahead option for busy weeks.
Just thaw overnight in the fridge before cooking. The foil-locking technique also helps preserve moisture, so leftovers stay juicy for 2-3 days in the fridge—unlike traditional fried chicken that often dries out. ✨
Nutrition facts
Frequently asked questions
Why does Anne Burrell's recipe use parmesan in the coating?
The parmesan isn't just for flavor—it creates that signature shatteringly crispy crust while adding a savory depth. The saltiness cuts through the richness, and the fat content helps bind the coating to the chicken better than flour alone. Plus, it adds a subtle umami richness that makes every bite more complex.
Can I make this with chicken breasts instead of thighs?
Yes, but with adjustments! Chicken breasts cook faster and are more prone to drying out. Use 1-inch thick cuts, pound them to even thickness, and reduce frying time to 8-10 minutes. The foil-locking technique is even more critical—it'll help keep them juicy despite their leaner nature.
What's the deal with the foil-locking step? Can I skip it?
Not if you want that signature juicy interior! The foil and cream create steam that keeps the chicken moist while resting. Skipping it risks dry chicken—especially with thighs. If you must, rest the chicken 5 minutes max on a rack and serve immediately, but you'll lose that restaurant-quality tenderness.
How do I keep the oil temperature stable during frying?
Use a deep-fry thermometer and maintain 350°F for the first fry. Keep the heat on medium-low (not simmering) and avoid overcrowding the pot. If the oil gets too hot, remove the chicken and let it cool slightly before continuing. A Dutch oven helps maintain even heat better than a standard pot.
Can I bake this chicken instead of frying?
Technically yes, but you'll lose the crispy texture that makes this recipe special. For baked chicken, coat the pieces in the parmesan mixture, bake at 400°F for 25-30 minutes, then broil 2-3 minutes for color. The result will be tender but not crispy—more like a parmesan-roasted chicken than fried.