Batter-Fried Chicken

Instructions

Make the chicken brine

In a large bowl, whisk the water, salt, and sugar until the sugar and salt dissolve.

Add the chicken, cover, and refrigerate for 60 minutes.

Make the fried chicken batter

While the chicken is brining, whisk together the flour, cornstarch, black pepper, paprika, cayenne, baking powder, and salt in a large bowl.

Pour in the water and whisk until smooth. Cover and refrigerate the batter while the chicken is brining.

Fry the chicken

Heat the 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.

Mains