Batter-Fried Chicken
User Reviews
4.8
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr 30 mins
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Servings
4 to 6 servings
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Calories
1266 kcal
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Course
Main Course
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Cuisine
American
Batter-Fried Chicken
Description
This recipe starts with a brine of water, kosher salt, and granulated sugar soaking the chicken pieces for one hour to enhance moisture and flavor. After drying the chicken thoroughly, it is dipped in a batter composed of all-purpose flour, cornstarch, spices including paprika, cayenne pepper, and baking powder, which contributes to an airy, crunchy crust.
The seasoned batter, chilled and whisked smooth, coats the chicken before frying in hot vegetable or peanut oil maintained at 350°F. Careful frying in batches prevents sticking and keeps oil temperature steady, producing evenly crisp skin with well-cooked meat inside. The combination of flour and cornstarch helps balance a light yet sturdy crust.
Practical tips include adjusting batter thickness with water if too thick after resting, avoiding overcrowding the skillet, and letting oil return to temperature between batches. The recipe suits dairy-free diets and may be made gluten-free by using an appropriate flour substitute.
Ingredients
For the fried chicken brine
- 1 quart (4 cups) water cold
- 1/4 cup kosher salt
- 1/4 cup granulated sugar
- 4 pounds chicken halve each chicken breast crosswise and separate leg quarters into thighs and drumsticks, bone-in, skin-on pieces
For the fried chicken batter
- 1 cup all-purpose flour
- 1 cup cornstarch
- 2 to 5 teaspoons black pepper freshly ground
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 2 teaspoons baking powder
- 1 teaspoon kosher salt plus more to taste
- 1 3/4 cups water cold
- 3 quarts (12 cups) vegetable oil or peanut oil, for frying
Instructions
Make the chicken brine
- 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.
- Add the 4 pounds bone-in, skin-on chicken pieces, cover, and refrigerate for 60 minutes.
Make the fried chicken batter
- 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.
- Pour in the 1 3/4 cups cold water and whisk until smooth. Cover and refrigerate the batter while the chicken is brining.
Fry the chicken
- 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.
- Discard the brine and pat the chicken pieces completely dry with paper towels.
- Whisk the batter to recombine. (If the batter seems too thick, add some cold water, no more than 1 tablespoon at a time, until the batter becomes the consistency of pancake batter.)
- Place half the chicken pieces in the batter and turn to coat. Remove the chicken from the batter, allowing the excess to drip back into the bowl, and carefully slip it into the oil.
- Fry the chicken and keep your attention on the oil temperature, adjusting the heat as needed to keep the oil between 300°F and 325°F (149°C and 163°C).
- Cook the chicken until deep golden brown and the white meat registers 160°F (71°C) or 175°F (79°C) for dark meat, 12 to 25 minutes, depending on the size of the chicken pieces and the temperature of your oil.
Drain the chicken
- 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.
- Serve the fried chicken hot, warm, at room temperature, even cold if there are any leftovers.
Notes
- If batter thickens after resting, slowly whisk in water to reach pancake batter consistency.
- Fry chicken in small batches to prevent clumping and keep oil temperature consistent.
- Maintain oil at 350°F for crispy coating; cool oil yields soggy crust.
- This recipe is dairy-free; for gluten-free, substitute all-purpose flour with gluten-free flour blend.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4to 6 servings
Amount Per Serving
Calories 1266 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 1266kcal | 63% |
| Carbohydrates | 55g | 18% |
| Protein | 61g | 122% |
| Fat | 88g | 135% |
| Saturated Fat | 20g | 100% |
| Monounsaturated Fat | 29g | 145% |
| Trans Fat | 1g | 50% |
| Cholesterol | 231mg | 77% |
| Sodium | 808mg | 34% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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