Description

This easy and extra-crispy Batter-Fried Chicken recipe features bone-in, skin-on chicken pieces brined in a flavorful salty-sweet solution, then coated in a light, airy batter made from flour and cornstarch before frying to golden perfection. Perfectly balanced with spices and a crunchy crust, this fried chicken is juicy inside and crispy outside, making it a delicious classic comfort food.

Ingredients

Scale

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 cold water, 1/4 cup kosher salt, and 1/4 cup granulated sugar until the sugar and salt dissolve completely. Add the chicken pieces, cover the bowl, and refrigerate for 60 minutes to brine.
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 the batter is smooth. Cover and refrigerate until ready to use.
Heat the oil: In a large Dutch oven or deep-sided pot, heat 3 quarts of vegetable or peanut oil over medium-high heat until it reaches 350°F (176°C). Prepare a wire rack set over a rimmed baking sheet for draining the fried chicken.
Prepare the chicken: Remove chicken pieces from the brine and discard the brine. Pat the chicken completely dry with paper towels to ensure the batter sticks well.
Coat the chicken in batter: Whisk the batter to recombine. If it’s too thick, thin with cold water one tablespoon at a time until it reaches pancake batter consistency. Dip half the chicken pieces into the batter, turning to coat thoroughly. Let excess batter drip off before carefully placing the chicken into the hot oil.
Fry the chicken: Fry the chicken pieces while monitoring the oil temperature, keeping it between 300°F and 325°F (149°C and 163°C). Cook until the chicken is deep golden brown and the internal temperature reaches 160°F (71°C) for white meat or 175°F (79°C) for dark meat. This usually takes 12 to 25 minutes depending on piece size and oil temperature.
Drain the chicken: Transfer the fried chicken to the wire rack to drain excess oil. Bring oil temperature back up to 350°F (176°C), then repeat the frying process with the remaining chicken pieces.
Serve: Enjoy the fried chicken hot, warm, at room temperature, or even cold if there are leftovers.

Notes

If the batter thickens too much after chilling, thin it by whisking in cold water a tablespoon at a time until pancake batter consistency is reached.
Patting the chicken dry after brining is crucial for the batter to adhere properly.
Maintaining the exact flour and cornstarch ratio is key for achieving a light and crispy crust. Do not substitute.
Do not overcrowd the pot when frying to prevent chicken pieces from sticking together and to maintain proper oil temperature.
Always allow the oil to return to 350°F between batches to avoid soggy coating.
This recipe is dairy-free. To make it gluten-free, use gluten-free all-purpose flour in the batter.

Nutrition

Serving Size: 1 serving (about 1 chicken leg/thigh plus breast piece)
Calories: 450 kcal
Sugar: 3 g
Sodium: 900 mg
Fat: 28 g
Saturated Fat: 5 g
Unsaturated Fat: 20 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 1 g
Protein: 35 g
Cholesterol: 110 mg