Description

This easy and extra-crispy batter-fried chicken recipe features a flavorful brine and a light, crunchy batter made with a mix of all-purpose flour and cornstarch. The chicken is brined to tenderize and seasoned well, then coated in a spicy batter before being fried to a golden brown perfection. Perfect for a classic Southern-style fried chicken that’s juicy inside with an irresistible crispy crust.

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 the cold water, kosher salt, and granulated sugar until fully dissolved. Add the chicken pieces, cover the bowl, and refrigerate for 60 minutes to brine and tenderize the chicken.
Make the fried chicken batter: While the chicken is brining, whisk together the flour, cornstarch, black pepper, paprika, cayenne pepper, baking powder, and kosher salt in a large bowl. Pour in the cold water and whisk until smooth. Cover and refrigerate the batter while the chicken brines.
Prepare to fry the chicken: Heat the vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 350°F. Place a wire rack on a rimmed baking sheet for draining the fried chicken.
Dry and coat the chicken: Remove chicken from the brine, discard the brine, and pat pieces completely dry with paper towels. Whisk the batter again, adding a tablespoon of cold water if too thick, until it reaches pancake batter consistency. Dip half the chicken pieces into the batter, coating them evenly, then carefully place them into the hot oil.
Fry the chicken: Fry the chicken pieces while maintaining oil temperature between 300°F and 325°F, adjusting heat as needed. Cook for 12 to 25 minutes, until the coating is deep golden brown and the internal temperature reads 160°F for white meat or 175°F for dark meat.
Drain the chicken: Transfer fried chicken to the wire rack to drain excess oil. Bring the oil temperature back up to 350°F and repeat the frying process with the remaining chicken pieces.
Serve: Serve the fried chicken hot, warm, at room temperature, or cold if desired. Enjoy your extra crispy, juicy fried chicken!

Notes

If the batter thickens too much after resting in the fridge, whisk in cold water a tablespoon at a time until it reaches the consistency of pancake batter.
Pat the chicken pieces completely dry after brining to ensure the batter adheres properly and creates a crisp crust.
The combination of all-purpose flour and cornstarch is essential for a light, crispy coating; do not substitute these flours.
Do not overcrowd the fryer to prevent the chicken pieces from sticking together or steaming instead of frying; fry in batches if needed.
Maintain oil temperature at 350°F between batches to keep the coating crispy and avoid sogginess.
This recipe is dairy-free and can be made gluten-free by substituting gluten-free all-purpose flour in the batter.

Nutrition

Serving Size: 1 serving (about 1/6 of recipe)
Calories: 550 kcal
Sugar: 3 g
Sodium: 900 mg
Fat: 35 g
Saturated Fat: 6 g
Unsaturated Fat: 25 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 1 g
Protein: 35 g
Cholesterol: 120 mg