Fried Chicken
A straightforward approach to achieving golden, crispy fried chicken with a juicy interior. This recipe relies on a time-saving wet batter and a strategic seasoning mix for maximum crunch and flavor.
Pin it to remember it!
Print Recipe
Servings: 6
Ingredients
Chicken & Brine
- 3 bay leaves
- 8 garlic cloves
- 4 cups whole milk or substitute with water
- 1/4 cup salt
- 2 tablespoons black peppercorns
- 3 pounds chicken drumsticks or thighs
Seasoning Mix
- 1 tablespoon garlic powder
- 1/2 tablespoon cayenne pepper
- 1 tablespoon baking powder
- 2 cups cornstarch
- 1 tablespoon black pepper
- 1/2 tablespoon white pepper
- 2 cups all-purpose flour or gluten-free flour as an alternative
- 1 tablespoon onion powder
- 1 tablespoon kosher salt
Wet Batter
- 1 cup seasoning mix from above
- 1 cup cold water
Additional
- Neutral oil for frying
Instructions
- Using a sharp knife, carefully pierce the chicken pieces. Submerge the chicken in a brine made from milk (or water), salt, garlic, peppercorns, and bay leaves. Let it soak for 2–3 hours, or preferably overnight for optimal tenderness and flavor penetration.
- In a large bowl, whisk together the flour, cornstarch, kosher salt, white pepper, black pepper, garlic powder, onion powder, cayenne pepper, and baking powder until thoroughly combined.
- Take 1 cup from the prepared seasoning mix and combine it in a separate bowl with cold water. Stir until a smooth, lump-free batter forms.
- After removing the chicken from the brine, spoon a few tablespoons of the brine into the dry seasoning mix. Use your hands to incorporate the liquid, forming small clumps and rough bits—these will enhance the texture of the crust.
- Dip each piece of chicken into the wet batter, allowing excess to drip off. Immediately coat the chicken in the dry seasoning mixture, pressing the mix firmly onto the surface to ensure full coverage. Set the coated chicken aside on a baking tray while preparing the oil.
- In a heavy-bottomed pot, cast iron skillet, or Dutch oven, heat neutral oil to 350°F. Fry the chicken in batches for approximately 8–12 minutes, depending on the size of each piece, until the internal temperature registers at least 165°F.
Notes
Ingredient Tips
The combination of cornstarch and flour creates a superior crust, while baking powder aids in producing a light, crispy exterior through air bubble formation during frying.
Recipe Tips
Brining in milk softens the meat due to lactic acid's effect on protein and collagen. Piercing the meat ensures deeper brine penetration.
Incorporating a small amount of brine into the dry mix before dredging helps form craggily bits that adhere well and fry into an ideal crispy coating.
Use a thermometer to monitor your oil temperature. Do not allow it to drop below 325°F, as this results in soggy chicken due to excess moisture retention.
Fry in manageable batches to prevent oil overflow and to maintain a stable frying temperature.
Always confirm that chicken has reached an internal temperature of 165°F before serving.