Description

This easy and extra-crispy batter-fried chicken recipe delivers perfectly golden and crunchy chicken pieces every time. With a simple brine that tenderizes the meat and a homemade batter combining all-purpose flour and cornstarch, the chicken achieves a light and crispy crust. The recipe includes instructions for frying in vegetable oil to an ideal temperature, ensuring juicy, flavorful chicken that’s perfect for any meal.

Ingredients

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For the Fried Chicken Brine

1 quart cold water
1/4 cup kosher salt
1/4 cup granulated sugar
4 pounds bone-in, skin-on chicken pieces (halve each chicken breast crosswise and separate leg quarters into thighs and drumsticks)

For the Fried Chicken Batter

1 cup all-purpose flour
1 cup cornstarch
5 teaspoons freshly ground black pepper
1 teaspoon paprika
1/2 teaspoon cayenne pepper
2 teaspoons baking powder
1 teaspoon kosher salt, plus more to taste
1 3/4 cups cold water
3 quarts vegetable oil or peanut oil, for frying

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Instructions

Make the chicken brine: In a large bowl, whisk together 1 quart cold water, 1/4 cup kosher salt, and 1/4 cup granulated sugar until dissolved. Add 4 pounds bone-in, skin-on chicken pieces, cover, and refrigerate for 60 minutes.
Make the fried chicken batter: While the chicken is brining, whisk together 1 cup all-purpose flour, 1 cup cornstarch, 5 teaspoons freshly ground black pepper, 1 teaspoon paprika, 1/2 teaspoon cayenne pepper, 2 teaspoons baking powder, and 1 teaspoon kosher salt in a large bowl. Pour in 1 3/4 cups cold water and whisk until smooth. Cover and refrigerate the batter while chicken brines.
Heat the oil: Heat 3 quarts vegetable oil in a large Dutch oven or deep-sided pot over medium-high heat until it reaches 350°F (176°C). Set a wire rack on a rimmed baking sheet for draining cooked chicken.
Prepare chicken for frying: Discard the brine and thoroughly pat chicken pieces dry with paper towels to ensure the batter sticks well.
Coat the chicken: Whisk the batter again to recombine. If too thick, add cold water a tablespoon at a time until batter resembles pancake batter. Dip half the chicken pieces into the batter, turning to coat, then remove letting excess drip back into bowl.
Fry the chicken: Carefully place battered chicken pieces into the oil. Maintain oil temperature between 300°F and 325°F (149°C and 163°C) by adjusting heat as needed. Fry each piece until deep golden brown and meat reaches an internal temperature of 160°F (71°C) for white meat or 175°F (79°C) for dark meat, about 12 to 25 minutes depending on size and oil temperature.
Drain the chicken: Transfer fried chicken to the wire rack to drain excess oil. Bring oil temperature back up to 350°F (176°C) before frying remaining chicken pieces, repeating the process.
Serve: Serve fried chicken hot, warm, or at room temperature. It can also be enjoyed cold if there are leftovers.

Notes

To thin the batter, whisk in cold water a tablespoon at a time until it has the consistency of pancake batter.
Pat chicken pieces completely dry after brining to ensure the batter adheres properly.
Maintain the combination of all-purpose flour and cornstarch for a light, crispy crust; do not substitute the flours.
Avoid crowding the chicken in the frying pot to prevent pieces sticking together; fry in batches as necessary.
Allow oil to return to 350°F between batches to keep the coating crispy and avoid sogginess.
This recipe is dairy-free. To make it gluten-free, substitute the all-purpose flour with gluten-free all-purpose flour.

Nutrition

Serving Size: 1 serving
Calories: 600 kcal
Sugar: 2 g
Sodium: 900 mg
Fat: 35 g
Saturated Fat: 7 g
Unsaturated Fat: 26 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 2 g
Protein: 40 g
Cholesterol: 120 mg