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There’s nothing quite like homemade fried chicken—crispy, golden, and packed with flavor. This easy recipe uses a two-step dredging method with a wet batter, ensuring a perfect crunchy crust while keeping the inside juicy and tender.
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Cuisine: American
Prep Time: 3 hours
Cooking Time: 15 minutes
Total Time: 3 hours 15 minutes
Servings: 6
Why You’ll Love Making It
- Crispy & Juicy Every Time – The wet batter method ensures a golden, crunchy exterior with moist, flavorful chicken inside.
- Beginner-Friendly – Easy-to-follow steps make this recipe accessible even for those new to frying.
- No Deep Fryer Required – A simple heavy-bottomed pan or Dutch oven works perfectly.
- Customizable Heat Level – Adjust the cayenne to suit your spice preference.
- Great for Gatherings – Perfect for serving a crowd with homemade comfort food.
Ingredients
- 3 lb drumsticks or thighs – Bone-in, skin-on for the juiciest results.
- 4 cups whole milk (or water) – Helps tenderize and flavor the meat.
- 1/4 cup salt – Enhances the chicken’s natural flavor.
- 8 cloves garlic, smashed – Infuses the brine with a savory depth.
- 2 tbsp black peppercorns – Adds a subtle heat and complexity.
- 3 bay leaves – Brings mild herbal undertones.
- 2 cups all-purpose flour – The base of the crispy coating. (Use gluten-free flour if needed.)
- 2 cups cornstarch – Creates an extra crispy and light crust.
- 1 tbsp kosher salt – Essential for a well-seasoned crust.
- 1/2 tbsp white pepper – Provides a subtle heat and unique sharpness.
- 1 tbsp black pepper – Adds bold, classic spice.
- 1 tbsp garlic powder – Deepens the savory flavor.
- 1 tbsp onion powder – Enhances the seasoning mix with mild sweetness.
- 1/2 tbsp cayenne pepper – Adjust to taste for a spicy kick.
- 1 tbsp baking powder – Helps achieve a light, airy crust.
- 1 cup seasoning mix – Reserved from the dry mixture for consistency.
- 1 cup cold water – Creates a smooth batter for optimal crispiness.
- Neutral oil (such as vegetable, canola, or peanut oil) – For deep frying at high heat.
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Instructions
Step 1: Brine the Chicken
Using a sharp knife, carefully pierce the chicken pieces to help the brine penetrate. In a large bowl, combine the milk (or water), salt, smashed garlic, black peppercorns, and bay leaves. Submerge the chicken, cover, and refrigerate for at least 2-3 hours or overnight for the best flavor and tenderness.
Step 2: Prepare the Seasoning Mix
In a large mixing bowl, whisk together the flour, cornstarch, kosher salt, white pepper, black pepper, garlic powder, onion powder, cayenne pepper, and baking powder until fully combined. Reserve 1 cup of this mixture for the wet batter.
Step 3: Make the Wet Batter
In a separate bowl, combine 1 cup of the seasoning mix with 1 cup of cold water. Stir until smooth. The batter should have the consistency of pancake batter—thick enough to coat the chicken but still fluid.
Step 4: Prepare the Chicken for Frying
Remove the chicken from the brine, allowing any excess liquid to drip off. Spoon a few tablespoons of the brine into the dry seasoning mix and rub with your hands to create small, flaky clumps—these will add extra crunch to the fried chicken.
Step 5: Dredge the Chicken
Working one piece at a time, dip the chicken into the wet batter, ensuring an even coating. Let any excess batter drip off, then immediately dredge in the dry seasoning mix, pressing firmly to ensure a thick, textured crust. Set the coated chicken aside on a wire rack or baking sheet while you heat the oil.
Step 6: Fry the Chicken
In a large cast iron pan, Dutch oven, or heavy-bottomed pan, heat 2 inches of oil to 350°F (175°C). Carefully lower the chicken into the oil, frying in batches to avoid overcrowding. Cook for 8-12 minutes, flipping halfway, until the exterior is golden brown and crispy and the internal temperature reaches 165°F (75°C).
Step 7: Rest and Serve
Transfer the fried chicken to a wire rack to drain excess oil. Let it rest for a few minutes before serving. This helps keep the crust crisp and allows the juices to redistribute inside the meat.
FAQs
Can I make this ahead of time?
Yes! You can brine the chicken up to 24 hours in advance and store it in the fridge. Once fried, the chicken stays crispy for about an hour at room temperature. If reheating, place it in a 400°F (200°C) oven for 10-15 minutes to restore crispiness.
Can I bake this instead of frying?
While frying gives the crispiest results, you can bake it. Preheat the oven to 425°F (220°C) and place the dredged chicken on a wire rack over a baking sheet. Lightly spray with oil and bake for 35-45 minutes, flipping halfway, until golden brown and fully cooked.
