Description
This easy and extra-crispy Batter-Fried Chicken recipe features juicy bone-in, skin-on chicken pieces brined for flavor and coated in a light, crispy batter made from a blend of all-purpose flour and cornstarch. Fried to golden perfection, this classic Southern-style fried chicken is perfect for any meal.
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 1 quart (4 cups) cold water, 1/4 cup kosher salt, and 1/4 cup granulated sugar until fully dissolved. Add 4 pounds bone-in, skin-on chicken pieces, cover the bowl, and refrigerate for 60 minutes to brine.
- Make 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 during the brining process.
- Heat the oil: Heat 3 quarts (12 cups) vegetable or peanut oil in a large Dutch oven or deep pot over medium-high heat until it reaches 350°F (176°C). Place a wire rack on a rimmed baking sheet to drain fried chicken later.
- Prepare the chicken for frying: Discard the brine and thoroughly pat the chicken pieces dry with paper towels to ensure the batter sticks well. Whisk the chilled batter to recombine; if it is too thick, add cold water one tablespoon at a time until the consistency resembles pancake batter.
- Batter and fry the chicken: Dip half the chicken pieces into the batter, turning to coat fully. Let excess batter drip back into the bowl, then carefully place the battered chicken into the hot oil. Maintain oil temperature between 300°F and 325°F (149°C and 163°C) by adjusting heat as needed.
- Cook the chicken: Fry chicken pieces until deeply golden brown and cooked through, reaching an internal temperature of 160°F (71°C) for white meat and 175°F (79°C) for dark meat, which takes 12 to 25 minutes depending on piece size and oil temperature.
- Drain the chicken: Transfer fried chicken to the wire rack to drain excess oil. Allow the oil to return to 350°F (176°C) before frying the remaining chicken pieces using the same process.
- Serve: Serve the fried chicken hot, warm, at room temperature, or cold if there are leftovers. Enjoy!
Notes
- To thin the batter: If the batter is too thick after resting in the fridge, whisk in cold water a tablespoon at a time until it reaches pancake batter consistency.
- Dry the chicken thoroughly after brining; this is crucial for batter adhesion and crispiness.
- Maintain the flour-to-cornstarch ratio to achieve a light and crispy crust—do not substitute these ingredients.
- Do not overcrowd the frying pot to avoid chicken pieces sticking together; fry in batches if necessary.
- Use hot oil and ensure it returns to 350°F between batches; frying in cooler oil leads to soggy coating.
- This recipe is dairy-free and can be made gluten-free by substituting regular flour with gluten-free all-purpose flour.
Nutrition
- Serving Size: 1 piece (approx. 150g)
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 4 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 85 mg
