Best Fried Chicken Recipe (Tavern Style!)
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Brine
2 hrs
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Total Time
2 hrs 50 mins
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Servings
16 pieces
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Calories
287 kcal
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Course
Main Course
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Cuisine
American
Best Fried Chicken Recipe (Tavern Style!)
Description
The Best Fried Chicken Recipe (Tavern Style!) begins with a salt brine that penetrates the bone-in chicken legs and thighs, enhancing moisture and seasoning. After brining, the chicken is thoroughly dried to ensure a crisp coating. The breading combines cornstarch and all-purpose (or gluten-free) flour with paprika, garlic powder, onion powder, black pepper, and cayenne for a balanced spice and crisp texture.
The chicken pieces are dipped in whisked egg whites before dredging in the seasoned breading. Frying is done with peanut oil, a high-heat oil that produces an even golden crust. The oven is preheated at a low temperature to keep fried pieces warm if needed. This method yields a crunchy exterior and tender interior, suitable for casual or family meals.
This recipe can be adapted to gluten-free diets by replacing all-purpose flour with a gluten-free baking mix. Leftover fried chicken stores well in the fridge for up to three days and reheats best in an air fryer or oven to maintain crispness, avoiding microwaves that soften the crust.
Ingredients
- 4 pounds chicken leg about 16 pieces, bone-in
- 4 pounds chicken thigh about 16 pieces, bone-in
- 1/4 cup salt + 2 teaspoons, divided
- 1 1/2 cups cornstarch
- 1 cup all-purpose flour (could be gluten-free baking mix)
- 1 teaspoon paprika (I always use smoked paprika)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper ground
- 1/4-1/2 teaspoon cayenne pepper
- 10 egg white
- 48 ounce peanut oil (or another high-heat oil)
Instructions
For the Brine:
- Measure 1/4 cup salt into a large bowl, big enough to fit all the chicken. Add 1 cup hot tap water and stir until the salt dissolves into the water. Then fill the bowl 1/3 full with cold water. Add the chicken pieces to the bowl. Then add additional cold water to make sure all the chicken pieces are covered. Place the bowl in the refrigerator and brine for 1-2 hours.
- Set a wire rack over a large rimmed baking sheet and move the chicken pieces to the rack to dry out. They must be very dry before moving on. You can help them along by patting the chicken with paper towels. Air drying usually takes 30-60 minutes.
For the Breading:
- Set out two large clean bowls. In the first bowl, whisk the cornstarch, flour, 2 teaspoons salt, paprika, garlic powder, onion powder, black pepper, and cayenne together. In the second bowl, whisk the egg whites to break them up.
- Preheat the oven to 250 degrees F. Once the chicken is very dry, roll all the pieces in the cornstarch mixture and set back on the wire rack. Let the chicken rest while you prepare the oil.
To Fry:
- Place a large dutch oven (or wide deep saute pan) over medium-high heat. Attach a cooking thermometer to the side of the pan. Pour the oil into the pan and wait until it reaches 360 degrees F. Adjust the burner if needed to try to keep the heat at this temperature.
- Dunk one piece of chicken at a time into the egg whites. Let the excess drip off and carefully place the chicken into the hot oil. Roll the chicken over with tongs. Then repeat until you fill the pan.
- Fry the chicken for 14-15 minutes, flipping the pieces with tongs every 2 minutes. Keep an eye on the cooking thermometer and adjust the heat if the temperature dips below 350 or goes above 360 degrees F.
- Set a clean wire rack over another rimmed baking sheet, or line a tray with paper towels. Set the fried chicken on the rack (or paper towels) and place in the warm oven to keep crisp.
- Repeat with the remaining chicken in one to two more batches. Once all the chicken is cooked, serve warm.
Notes
- Substitute all-purpose flour with a gluten-free 1-to-1 baking mix to make the recipe gluten-free.
- Store leftovers in an airtight container in the refrigerator for up to three days.
- Reheat fried chicken in an air fryer or oven to keep the crust crisp; avoid microwaving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16pieces
Amount Per Serving
Calories 287 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 287kcal | 14% |
| Carbohydrates | 18g | 6% |
| Protein | 14g | 28% |
| Fat | 18g | 28% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 60mg | 20% |
| Sodium | 105mg | 4% |
| Potassium | 175mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 134IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 8mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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