Prep time: 30 min
Cook time: 30 min
Total time: 90 min
Ingredients: 1 quart (4 cups) cold water; 1/4 cup kosher salt; 1/4 cup granulated sugar; 4 pounds bone-in, skin-on chicken pieces ((halve each chicken breast crosswise and separate leg quarters into thighs and drumsticks)); 1 cup all-purpose flour; 1 cup cornstarch; 2 to 5 teaspoons freshly ground black pepper; 1 teaspoon paprika; 1/2 teaspoon cayenne pepper; 2 teaspoons baking powder; 1 teaspoon kosher salt (plus more to taste); 1 3/4 cups cold water; 3 quarts (12 cups) vegetable oil ( or peanut oil, for frying)

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Batter-Fried Chicken (An Easy, Extra-Crispy Recipe) – Leite's Culinaria

This extra-crispy, juicy batter-fried chicken is surprisingly easy to make at home. Perfect for a weeknight treat or a weekend feast. Get the recipe.

Rezept

Mains

Zubereitungszeit ca. 90 MinutenVorbereitung ca. 30 MinutenKochzeit ca. 30 Minuten

Zutaten:

1 quart (4 cups) cold water
1/4 cup kosher salt
1/4 cup granulated sugar
4 pounds bone-in, skin-on chicken pieces ((halve each chicken breast crosswise and separate leg quarters into thighs and drumsticks))
1 cup all-purpose flour
1 cup cornstarch
2 to 5 teaspoons freshly ground black pepper
1 teaspoon paprika
1/2 teaspoon cayenne pepper
2 teaspoons baking powder
1 teaspoon kosher salt (plus more to taste)
1 3/4 cups cold water
3 quarts (12 cups) vegetable oil ( or peanut oil, for frying)

Arbeitsschritte:

Make the chicken brine
In a large bowl, whisk the 1 quart (4 cups) cold water, 1/4 cup kosher salt, and 1/4 cup granulated sugar until the sugar and salt dissolve.
Add the 4 pounds bone-in, skin-on chicken pieces, cover, and refrigerate for 60 minutes.
Make the fried chicken batter
While the chicken is brining, whisk together the 1 cup all-purpose flour, 1 cup cornstarch, 2 to 5 teaspoons freshly ground black pepper, 1 teaspoon paprika, 1/2 teaspoon cayenne pepper, 2 teaspoons baking powder, and 1 teaspoon kosher salt in a large bowl.
Pour in the 1 3/4 cups cold water and whisk until smooth. Cover and refrigerate the batter while the chicken is brining.
Fry the chicken
Heat the 3 quarts (12 cups) vegetable 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 pieces.
Serve the fried chicken hot, warm, at room temperature, even cold if there are any leftovers.