Batter-Fried Chicken

Batter-Fried Chicken

from leitesculinaria.com
60 min

This batter-fried chicken calls for the pieces to be quickly brined and then dipped in a seasoned batter for a crisp Southern-style crust. Simple as can be. This is the real deal. Includes secrets for that crunchy crust.

Ingredients

  • 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))
  • 1 cup all-purpose flour
  • 1 cup cornstarch
  • 2 to 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)

Directions

  1. 1

    In a large bowl, whisk the 1 quart (4 cups) cold water, 1/4 cup kosher salt, and 1/4 cup granulated sugar until the sugar and salt dissolve.

  2. 2

    While the chicken is brining, whisk together the 1 cup all-purpose flour, 1 cup cornstarch, 2 to 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.

  3. 3

    Heat the 3 quarts (12 cups) vegetable oil in a large Dutch oven or other deep-sided pot over medium-high heat until it reaches 350°F (176°C). Place a wire rack on a rimmed baking sheet.

  4. 4

    Place the fried chicken on the wire rack to drain. Bring the oil back to 350°F (176°C) and repeat with the remaining pieced.