Description

This recipe for batter-fried chicken delivers an easy and extra-crispy coating with juicy tender meat inside. The chicken is brined to enhance flavor and moisture, then dipped in a seasoned batter made from a mix of all-purpose flour and cornstarch for the perfect light, crispy crust. Fried until golden brown and cooked through, this chicken is ideal served hot or at room temperature.

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 (breasts halved crosswise, leg quarters separated 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
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 the cold water with kosher salt and granulated sugar until dissolved. Add the chicken pieces, cover, and refrigerate for 60 minutes to brine.
Make the fried chicken batter: While the chicken brines, whisk together the all-purpose flour, cornstarch, black pepper, paprika, cayenne pepper, baking powder, and kosher salt in a large bowl. Pour in cold water and whisk until smooth. Cover and refrigerate the batter while the chicken is brining.
Heat the oil and prepare for frying: Heat the vegetable oil in a large Dutch oven or deep pot over medium-high heat until it reaches 350°F. Place a wire rack over a rimmed baking sheet for draining the fried chicken.
Dry the chicken and prepare batter: Discard the brine and thoroughly pat the chicken pieces dry with paper towels. Whisk the batter to recombine, thinning it with cold water one tablespoon at a time if it’s too thick until it reaches pancake batter consistency.
Fry the chicken in batches: Dip half the chicken pieces into the batter, allowing excess to drip back into the bowl, then carefully place them in the hot oil. Maintain oil temperature between 300°F and 325°F, adjusting heat as needed. Fry until chicken is deep golden brown and reaches 160°F for white meat or 175°F for dark meat, about 12 to 25 minutes depending on piece size.
Drain and finish frying remaining chicken: Transfer fried chicken to the wire rack to drain. Bring the oil temperature back to 350°F before frying the remaining batch of chicken pieces following the same method.
Serve: Serve the fried chicken hot, warm, at room temperature, or even cold if there are leftovers. Enjoy immediately for best texture and flavor.

Notes

If the batter becomes too thick after resting in the refrigerator, whisk in cold water one tablespoon at a time until it reaches pancake batter consistency.
Pat chicken pieces completely dry after brining to ensure the batter sticks properly and creates a crispy crust.
Do not substitute the all-purpose flour and cornstarch combination, as it is essential for a light and crispy coating.
Avoid overcrowding the frying pot; cook chicken in batches to prevent pieces from sticking together.
Allow the oil to return to 350°F between batches to maintain a crisp coating and avoid soggy crust.
This recipe is dairy-free. To make it gluten-free, substitute regular flour with gluten-free all-purpose flour in the batter.

Nutrition

Serving Size: 1 serving
Calories: 450 kcal
Sugar: 3 g
Sodium: 700 mg
Fat: 25 g
Saturated Fat: 4.5 g
Unsaturated Fat: 20 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 1 g
Protein: 35 g
Cholesterol: 110 mg