Directions
- 1Start with the batter: combine 1 cup all-purpose flour, 1 cup cornstarch, 2 teaspoons baking powder, 5 teaspoons black pepper, 1 teaspoon salt, 1 teaspoon paprika, and 1 teaspoon Tony's seasoning.
- 2Add 1 and 3/4 cup cold water to the dry ingredients and mix well until combined and smooth.
- 3Refrigerate the batter to allow it to thicken.
- 4Prepare the brine: in a separate container, combine 1 quart of water, 1/4 cup of salt, and 1/4 cup of sugar. Stir well until dissolved.
- 5Add 4 pounds of chicken to the brine.
- 6Refrigerate the chicken in the brine along with the batter for 30 minutes to an hour.
- 7Once the brining time is complete, remove the chicken and thoroughly dry each piece, as wet chicken will not hold the batter effectively.
- 8Heat oil in a large pot to 350°F (175°C), using a thermometer to monitor the temperature.
- 9Dip a few pieces of dried chicken into the prepared batter, ensuring they are fully coated.
- 10Carefully place the battered chicken pieces into the hot oil.
- 11Fry the chicken for 15 to 20 minutes, or until the internal temperature reaches 170-175°F (77-79°C).
- 12Remove the fried chicken from the oil and place it on a wire rack to drain excess oil.
- 13Serve the crispy old-fashioned fried chicken and enjoy.
Ingredients
- 1 cup all-purpose flour
- 1 cup cornstarch
- 2 tsp baking powder
- 5 tsp black pepper
- 1 tsp salt
- 1 tsp paprika
- 1 tsp Tony's seasoning
- 1.75 cup cold water
- 1 quart water
- 0.25 cup salt
- 0.25 cup sugar
- 4 pounds chicken (legs recommended)
- peanut oil
Equipment
thermometerlarge potwire rack
Tips
- Use a thermometer to ensure oil is at 350°F (175°C) before frying to prevent batter loss.
- Brining the chicken for 30 minutes to an hour makes it juicy.
- Thoroughly dry the chicken after brining so the batter sticks.
- Cook chicken until internal temperature reaches 170-175°F (77-79°C).
- Place fried chicken on a wire rack to drain excess oil.
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