Fried Chicken Recipe
The simplest method for achieving perfectly crispy fried chicken with tender, juicy meat inside. This recipe utilizes a time-saving two-step dredging technique with a wet batter for superior crunch.
Pin it to remember it!
Print Recipe
Servings: 6
Ingredients
- 1/4 cup salt
- 3 bay leaves
- 2 cups cornstarch
- 1 tbsp garlic powder
- 1 tbsp baking powder
- 1 cup seasoning mix
- 4 cups whole milk or water
- 2 cups flour substitute with gluten-free if needed
- Neutral oil for frying
- 1/2 tbsp white pepper
- 1 tbsp kosher salt
- 8 cloves garlic
- 3 lb drumsticks or thighs
- 2 tbsp black peppercorns
- 1/2 tbsp cayenne pepper
- 1 cup cold water
- 1 tbsp onion powder
- 1 tbsp black pepper
Instructions
- Use a knife to pierce the chicken pieces thoroughly, then immerse them in a brine of whole milk (or water), salt, garlic, black peppercorns, and bay leaves. Allow the chicken to soak for at least 2-3 hours, or overnight for maximum tenderness. In a sizable bowl, whisk together flour, cornstarch, kosher salt, white pepper, black pepper, garlic powder, onion powder, cayenne pepper, and baking powder until evenly combined. Reserve 1 cup of this seasoning blend and mix it separately with cold water to form a smooth wet batter. Remove the brined chicken, then add a few spoonfuls of the brine to the remaining dry seasoning mix, rubbing gently with your fingers to create small clumps for added crunch. Dip each chicken piece into the wet batter, letting excess drip off before pressing firmly into the dry seasoning until thoroughly coated. Arrange the coated chicken on a baking sheet while heating neutral oil in a cast iron skillet, Dutch oven, or heavy-bottomed pan to 350°F. Fry the chicken in batches for 8-12 minutes, adjusting for piece size, until the internal temperature reaches 165°F.
Notes
Ingredient Insight: Combining flour with cornstarch and baking powder produces an exceptionally crisp coating due to reduced gluten formation and the creation of delicate air pockets during frying. Brining Tip: A milk brine breaks down muscle fibers, tenderizing the meat deeply, especially when the chicken is pierced beforehand. Water brining still enhances moisture if dairy is unavailable. Technique Advice: Add leftover brine to the dry seasoning for textured clumps that adhere beautifully to the chicken. Always monitor oil temperature with a thermometer, fry in manageable batches to prevent crowding, and maintain oil heat above 325°F to avoid soggy results. Ensure the cooked chicken reaches an internal temperature of 165°F before serving.