Description

This easy and extra-crispy batter-fried chicken recipe delivers perfectly golden brown, juicy chicken with a light and crunchy crust. Brined for moistness and coated in a seasoned batter made from a blend of all-purpose flour and cornstarch, the chicken is fried to a delicious crisp that’s irresistible. Perfect for a satisfying main course any day of the week.

Ingredients

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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

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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 dissolved. Add the 4 pounds bone-in, skin-on chicken pieces, cover, and refrigerate for 60 minutes to brine the chicken.
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 the chicken is brining.
Heat the oil: Heat 3 quarts (12 cups) vegetable oil in a large Dutch oven or deep-sided pot over medium-high heat until it reaches 350°F (176°C). Place a wire rack on a rimmed baking sheet for draining the fried chicken.
Prepare the chicken for frying: Discard the brine and pat the chicken pieces completely dry with paper towels to ensure the batter sticks well. Whisk the batter again to recombine; if too thick, add cold water a tablespoon at a time until the consistency resembles pancake batter.
Fry the chicken in batches: Dip half the chicken pieces into the batter, turning to coat evenly. Let excess batter drip back into the bowl. Carefully slip the coated pieces into the hot oil. Maintain the oil temperature between 300°F and 325°F (149°C and 163°C) by adjusting heat as needed. Fry until deep golden brown and the chicken is cooked through—internal temperature should reach 160°F (71°C) for white meat and 175°F (79°C) for dark meat—taking 12 to 25 minutes depending on piece size.
Drain and repeat: Place fried chicken on the wire rack to drain excess oil. Bring the oil back up to 350°F (176°C) and repeat frying the remaining chicken pieces.
Serve: Serve the fried chicken hot, warm, at room temperature, or cold if there are leftovers.

Notes

If the batter is too thick after resting, thin it by whisking in cold water a tablespoon at a time until it reaches the consistency of pancake batter.
Pat the chicken completely dry after brining to help the batter adhere properly.
Do not substitute the combination of all-purpose flour and cornstarch, as it is essential for a light, crispy crust.
Do not overcrowd the pot when frying to prevent the chicken pieces from sticking together; cook in batches if necessary.
Let the oil return to 350°F between batches to avoid soggy coating.
This recipe is dairy-free. To make it gluten-free, substitute gluten-free all-purpose flour in the batter.

Nutrition

Serving Size: 1 serving
Calories: 450 kcal
Sugar: 2 g
Sodium: 750 mg
Fat: 30 g
Saturated Fat: 5 g
Unsaturated Fat: 20 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 1 g
Protein: 25 g
Cholesterol: 90 mg