Easy Fried Chicken
There are few culinary delights as universally loved as a perfectly cooked piece of fried chicken. By using a simple but effective brine and a two-step dredging method, you'll achieve restaurant-quality results in your own kitchen.
Ingredients
- 3 lbs Bone-in Skin-on Chicken Pieces Drumsticks, thighs, or a mix.
- 4 cup Whole Milk
- ¼ cup Kosher Salt
- 8 Cloves of Garlic Smashed.
- 2 tbsp Black Peppercorn
- 3 Bay Leaves
- 2 cup All-purpose Flour
- 2 cup Cornstarch
- 1 tbsp Kosher Salt
- ½ tbsp White Pepper
- 1 tbsp Black Pepper
- 1 tbsp Garlic Powder
- 1 tbsp Onion Powder
- ½ tbsp Cayenne Pepper
- 1 tbsp Baking Powder
- Neutral Oil For frying (such as vegetable, canola, or peanut oil).
Instructions
- The first and most crucial step for moist, flavorful chicken is the brine. In a large bowl, whisk together the milk, salt, smashed garlic, black peppercorns, and bay leaves until the salt is mostly dissolved. Using the tip of a sharp knife, carefully pierce each piece of chicken a few times to allow the brine to penetrate deeply. Submerge the chicken pieces in the brine, ensuring they are fully covered. Cover the bowl and refrigerate for at least 3 hours, or preferably overnight for the best results.
- In a large, shallow dish or mixing bowl, whisk together the all-purpose flour, cornstarch, kosher salt, white pepper, black pepper, garlic powder, onion powder, cayenne pepper, and baking powder. Mix until thoroughly combined. This seasoned flour will be used for both the wet batter and the final dry dredge.
- Scoop out 1 cup of the seasoned flour mixture and place it in a separate medium-sized bowl. Slowly whisk in 1 cup of cold water until the batter is smooth and has the consistency of thin pancake batter. This wet batter is key to helping the final crust adhere and become extra crispy.
- Remove the chicken from the brine, allowing any excess liquid to drip off. For an extra-textured crust, spoon a few tablespoons of the brine into the remaining dry seasoning mix and rub it in with your fingertips. This creates small, flaky clumps that will stick to the chicken and become super crunchy when fried.
- Working with one piece of chicken at a time, follow this sequence for a perfect coating: Dip the chicken into the wet batter, turning to coat it completely. Lift it out, letting any excess batter drip back into the bowl. Immediately transfer the chicken to the dry seasoning mix. Press the flour firmly onto all sides of the chicken to ensure a thick, even crust. Place the coated chicken on a wire rack and repeat with the remaining pieces. Let the chicken rest on the rack for a few minutes while the oil heats up; this helps the coating set.
- In a large Dutch oven, cast-iron skillet, or other heavy-bottomed pan, pour in about 2 inches of neutral oil. Heat the oil over medium-high heat until it reaches 350°F (175°C). A thermometer is highly recommended for accuracy.Carefully place the chicken pieces into the hot oil, ensuring not to overcrowd the pan—fry in batches if necessary. Overcrowding can cause the oil temperature to drop, resulting in greasy chicken. Fry for 8-12 minutes, flipping the chicken halfway through, until the exterior is deep golden brown and crispy. The internal temperature should register 165°F (75°C) on a meat thermometer.
- Once cooked, transfer the fried chicken to a clean wire rack to allow excess oil to drain away. Letting it rest for at least 5-10 minutes is crucial; this allows the juices to redistribute throughout the meat, ensuring a perfect bite. Serve hot.
Notes
Pro-Tips for Beginners
- Best Oil for Frying: Use a neutral oil with a high smoke point, such as canola, vegetable, or peanut oil.
- Temperature is Key: Maintaining an oil temperature between 325°F and 350°F is critical. If the oil is too hot, the crust will burn before the inside is cooked. If it's too cool, the chicken will absorb too much oil and become greasy.
- Safety First: When adding chicken to the skillet, lay it in the oil away from you to prevent hot oil from splashing. Never leave hot oil unattended.
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