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Fried Chicken Recipe
Ash Tyrrell

Fried Chicken Recipe

There's something irresistibly indulgent about biting into crispy, golden-brown fried chicken. The contrast between the crunch of the seasoned crust and the juicy, flavorful meat inside is pure culinary magic.
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Prep Time 3 hours
Cook Time 15 minutes
Ingredients Method Notes

Ingredients
  

  • 3 lbs chicken drumsticks or thighs
  • 4 cups whole milk can substitute with water
  • 1/4 cup salt
  • 8 garlic cloves smashed
  • 2 tbsp black peppercorns
  • 3 bay leaves
  • 2 cups all-purpose flour substitute with gluten-free flour if needed
  • 2 cups cornstarch
  • 1 tbsp kosher salt
  • 1/2 tbsp white pepper
  • 1 tbsp black pepper
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1/2 tbsp cayenne pepper
  • 1 tbsp baking powder
  • 1 cup prepared seasoning mix
  • 1 cup water cold
  • Neutral oil canola or vegetable oil works best

Method
 

  1. Flavors start with brining, so this step can’t be skipped! Combine whole milk, salt, smashed garlic cloves, black peppercorns, and bay leaves in a large bowl. Brining is also what sets this recipe apart from classics like a hearty marry me chicken recipe, ensuring irresistible flavor in every bite.
  2. Using a sharp knife, make shallow cuts in the chicken pieces to allow the brine to penetrate deeply. Submerge the chicken in the mixture, cover the bowl, and refrigerate for 2–3 hours or overnight for the best results.
  3. While your chicken is soaking up all that briny goodness, prepare the seasoning mix. In a large bowl, combine flour, cornstarch, kosher salt, white pepper, black pepper, garlic powder, onion powder, cayenne pepper, and baking powder. Whisk everything together thoroughly. This dry mix will create the signature crispy coating.
  4. Take one cup of the seasoning mix and combine it with cold water in a separate bowl. Whisk until it forms a smooth batter. The addition of cornstarch and simple ingredients makes this batter an easier, mess-free alternative to traditional egg-based coatings.
  5. Here’s a pro tip for unbeatable fried chicken texture. Scoop a few tablespoons of the leftover brine into your dry seasoning mix. Using your fingers, rub them together until clumps form. These "craggily bits" will stick to the chicken and deliver that restaurant-worthy crunch!
  6. Remove the chicken pieces from the brine, allowing any excess liquid to drip off. Dip each piece into the wet batter and hold it briefly to remove extra batter. Immediately press the chicken into the dry seasoning mix, ensuring it’s fully coated on all sides. If you're a fan of textured salads with crispy accompaniments, you might find this Chinese chicken salad dressing recipe to be a delightful pairing idea.
  7. Place the battered chicken onto a wire rack over a baking sheet to rest for 10 minutes before frying.
  8. Heat your oil in a heavy-bottomed pot or Dutch oven over medium heat. Use an infrared thermometer to ensure the oil reaches 350°F. Fry the chicken in batches to avoid overcrowding or uneven cooking. Each piece takes about 8-12 minutes, depending on its size, to achieve a crispy crust and a moist interior. Always check that the internal temperature of the chicken reaches 165°F using a meat thermometer.
  9. Once golden and fully cooked, place the chicken on a clean wire rack to drain excess oil and keep it crispy.

Notes

  • Skipping the Brining: It’s tempting to skip this step, but brining is essential for juicy and flavorful chicken.
  • Crowding the Pan: Fry in batches to maintain consistent oil temperature and avoid soggy chicken.
  • Skipping Temperature Checks: Always use a thermometer. Undercooked chicken is unsafe, while overcooked chicken loses moisture.
  • Using Too Cold Oil: Fried chicken’s signature crunch is achieved only at 350°F. Check your oil temperature frequently.