Introduction
When it comes to fried chicken, there’s nothing quite like a thin, crispy crust that is bursting with flavor. In this blog, we’ll be sharing a recipe for my absolute favorite fried chicken, which has a deliciously crunchy coating and can be made a day ahead and reheated perfectly. Whether you’re hosting a party or just craving some comfort food, this recipe is sure to impress. So let’s get started!
The Batter
The key to achieving that perfect texture for the batter is to use a combination of all-purpose flour and cornstarch. This creates a thick batter that turns wonderfully crunchy when fried.
- 1 cup all-purpose flour
- 1 cup cornstarch
- 5 teaspoons black pepper
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon paprika
- 1/2 teaspoon cayenne
Start by whisking together the dry ingredients – the flour, cornstarch, black pepper, baking powder, salt, paprika, and cayenne. This combination of spices gives the batter a serious flavor punch.
Once the dry ingredients are well combined, it’s time to add cold water. Use 1 and 3/4 cups of cold water to achieve the perfect consistency for the batter. The batter should be thick enough to coat the chicken evenly.
The Chicken
Before frying the chicken, it’s important to brine it in a solution of salt and sugar. This not only adds flavor but also helps the chicken stay moist as it cooks.
- 4 pounds bone-in chicken (3 breasts, 3 drumsticks, and 3 thighs)
- 1/4 cup sugar
- 1/4 cup table salt
Start by cutting the chicken breasts in half so that they are the same size as the drumsticks and thighs. This ensures that they cook uniformly.
Prepare the brine by whisking together water, sugar, and salt. The sugar adds a slightly sweet flavor that complements the fried chicken perfectly. Place the chicken in the brine and let it sit for 30 minutes to an hour. Be careful not to over-brine, as it can make the chicken too salty.
Frying the Chicken
Now that the batter and chicken are ready, it’s time to start frying. Heat 3 quarts of peanut oil (or vegetable oil) in a large Dutch oven to 350 degrees Fahrenheit. The oil temperature will drop to between 300 and 325 degrees after adding the chicken, which is perfect for frying.
Coat the chicken pieces in the batter, making sure they are thoroughly coated. Carefully place the chicken into the hot oil and fry in two batches. Cook the white meat (breasts) to an internal temperature of 160 degrees Fahrenheit and the dark meat (drumsticks and thighs) to 175 degrees Fahrenheit.
After frying for about 15 minutes, the chicken will have a beautifully crispy crust. Remove it from the oil and place it on a wire rack set in a rimmed baking sheet to drain any excess oil. Keep the first batch of chicken warm in a 200 degree Fahrenheit oven while frying the second batch.
Once both batches are cooked, it’s time to indulge in the deliciousness of this crispy fried chicken. The crust is perfectly crispy, while the chicken inside remains moist and flavorful thanks to the brine. Whether you’re enjoying it fresh or reheating it the next day, this fried chicken is a crowd-pleaser.
Conclusion
This thin, crispy fried chicken is a must-try recipe for any fried chicken lover. The combination of spices in the batter adds serious flavor, while the brine keeps the chicken moist and delicious. Whether you’re hosting a party or simply treating yourself to a comforting meal, this fried chicken is sure to impress. Give it a shot and share your thoughts with us!
