Guy Fieri's fried chicken with dill salt recipe is packed with flavor and is easy to make

If you desire fried chicken that's bursting with taste, Guy Fieri’s fried chicken recipe will help you achieve a “phenomenal canvas of flavor”.

The first part of the recipe calls for creating a buttermilk mix. Pour buttermilk, pickle brine, garlic, onion, salt pepper, dill pickle juice and hot sauce into a Ziploc bag and place it in the fridge to allow it to brine.

In a social media upload detailing his dill salt fried chicken recipe, chef Fieri said to let the buttermilk mix brine for up to 24 hours. “But if we can get a good two to four hours with this, we’re good to go,” he added.

Grab a chicken of your choice; Fieri used a three-pound one and cut it into 10 pieces. They were uniform in size so the pieces would be evenly cooked throughout.

Despite pickle juice being a big part of the recipe, Fieri promised that your chicken won't come out tasting like pickles.

While you allow the buttermilk mix mentioned earlier to brine, you can begin on the flour mix. Add some flour to a big bowl and throw some cornmeal into the bowl for texture. After that comes the seasonings – paprika, onion powder, mustard powder, as well as granulated garlic and some fresh black pepper. Mix everything together.

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Place your pieces of chicken in the bag with the buttermilk and put it in the fridge to brine for some time. When it's done brining, drop the buttermilk-coated chicken into the flavored flour and pack it on, making sure the flour is really patted onto the chicken. Fieri advised: “Nice and thick, no wet spots.”

He continued: “We’re going to let it rest for about 30 minutes before we fry it. The temperature of the chicken will come up. It will be golden brown.”

While you allow the chicken to dry out and soak up the buttermilk and breading, you can make some dill salt to sprinkle on it as soon as it’s done frying. For the dill salt recipe, throw kosher salt, black pepper and fresh dill into a bowl.

Fieri said: “The oil that’s going to come out of this dill mixed in with this salt and pepper is going to be fantastic.”

He moved on to talk about a key part of any fried chicken recipe – the actual frying of the chicken.

He said: “I’ve got the chicken here that I dredged in flower and cornmeal. Really gave it some time to set up. Drop it at 350 degrees. We’ll let this cook. Let it get nice and crispy but cooked all the way through.

“The key to this is right when they come out, take the dill salt that [you] made with the fresh dill and just sprinkle that right over the top.”

Now your crispy, delicious chicken is fully prepared and you can dig right in. A tip from the chef is to take some brined pickle juice and pour it on top of the chicken for an extra kick.

“My kind of fried chicken right there,” Fieri said taking a bite out of the freshly done chicken.