If you’re looking for a way to maintain the crispiness of your fried chicken without double-frying, this fool-proof fried chicken recipe from America’s Test Kitchen is so crispy and tender, that it’ll be gone in just seconds. It’s easy, beginner-friendly, and inexpensive.
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In this step by step guide, America’s Test Kitchen will teach you the proper way how to fry your chicken to make the exterior crispy while maintaining the juicy interior. Learn how by watching the video below to learn the step by step instructions, or continue reading below for the complete written procedure.
Ingredients:
Brine:
- 1/4 cup salt
- 1/4 cup sugar
- 1/4 cup of water
- 4 lb bone-in chicken pieces, trimmed (breasts, thighs, or drumsticks)
Batter:
- 1 cup all-purpose flour
- 1 cup cornstarch
- 5 tsp black pepper
- 2 tsp baking powder
- 3 quarts peanut (or vegetable) oil, for frying
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- 1 tsp salt
- 1 3/4 cups cold water
Directions:
Step 1
To start, split the chicken breasts, and cut them in half crosswise. Set them aside. Next, make the batter. In a large mixing bowl, add 1 cup all-purpose flour, 1 cup cornstarch, 5 tsp ground black pepper, 2 tsp baking powder, 1 tsp salt, 1 tsp paprika, and 1/2 tsp cayenne pepper. Whisk together until combined, then mix in 1 3/4 cups cold water. Place it in the fridge while you prep the brine. Next, add 1/4 cup of water, 1/4 cup sugar, and 1/4 cup salt in a container, then mix until dissolved. After this, add the chicken and brine them for at least an hour.
Step 2
Now, pat the chicken dry with a paper towel, then coat each in the chilled batter. Once done, heat the oil to 350 degrees F, then carefully drop each chicken piece. Fry them for 15 minutes, then put them on a wire rack. Fry the chicken in two batches to avoid overcrowding.
Crispy Old-Fashioned Fried Chicken Recipe
