Description
This easy and extra-crispy Batter-Fried Chicken recipe features juicy bone-in, skin-on chicken pieces soaked in a flavorful brine and coated in a light, crispy batter made from a blend of all-purpose flour and cornstarch. Perfectly fried to golden brown perfection, this classic dish delivers delicious crunch and tenderness every time.
Ingredients
Scale
For the Fried Chicken Brine
- 1 quart (4 cups) 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 (12 cups) vegetable oil or peanut oil, for frying
Instructions
- Make the chicken brine: In a large bowl, whisk together 4 cups cold water, 1/4 cup kosher salt, and 1/4 cup granulated sugar until fully dissolved. Add the chicken pieces, cover, and refrigerate for 60 minutes to brine.
- Prepare the fried chicken batter: While the chicken is brining, combine 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.
- Heat the oil: Heat 3 quarts of vegetable or peanut oil in a deep-sided pot or Dutch oven over medium-high heat until it reaches 350°F (176°C). Prepare a wire rack on a rimmed baking sheet to drain fried chicken.
- Prepare chicken for frying: Remove chicken from the brine and pat each piece completely dry with paper towels. Whisk batter to recombine, thinning with cold water one tablespoon at a time if needed until it resembles pancake batter.
- Fry the chicken in batches: Dip half of the chicken pieces in the batter, coating evenly, then carefully place them in the hot oil. Maintain oil temperature between 300°F and 325°F (149°C and 163°C) while frying. Cook chicken until deep golden brown and meat reaches 160°F (71°C) for white meat or 175°F (79°C) for dark meat, about 12 to 25 minutes depending on piece size.
- Drain the fried chicken: Remove chicken pieces and place on the wire rack to drain excess oil. Bring the oil temperature back up to 350°F (176°C) before frying the remaining chicken pieces in the same manner.
- Serve the chicken: Enjoy the fried chicken hot, warm, at room temperature, or cold the next day as leftovers.
Notes
- Thin the batter by adding cold water a tablespoon at a time if it thickens too much after refrigeration, to achieve pancake batter consistency.
- Pat the chicken pieces completely dry after brining to ensure batter sticks properly.
- Use a combination of all-purpose flour and cornstarch for the batter to achieve a light, crispy crust—do not substitute with other flours.
- Do not overcrowd the pot while frying to prevent chicken pieces from sticking together; fry in batches.
- Let the oil temperature return to 350°F between batches to avoid soggy coating.
- This recipe is dairy-free by default. 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: 3 g
- Sodium: 900 mg
- Fat: 40 g
- Saturated Fat: 7 g
- Unsaturated Fat: 28 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 120 mg
