# Old Fashioned Fried Chicken

This recipe, shared by Dorothy Graham, makes crispy, flavorful old-fashioned fried chicken using a special batter and a brine to ensure juiciness.

- Total time: 90 min
- Cuisine: American
- Category: Dinner
- Language: en

## 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

## Instructions

1. Start 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.
2. Add 1 and 3/4 cup cold water to the dry ingredients and mix well until combined and smooth.
3. Refrigerate the batter to allow it to thicken.
4. Prepare 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.
5. Add 4 pounds of chicken to the brine.
6. Refrigerate the chicken in the brine along with the batter for 30 minutes to an hour.
7. Once the brining time is complete, remove the chicken and thoroughly dry each piece, as wet chicken will not hold the batter effectively.
8. Heat oil in a large pot to 350°F (175°C), using a thermometer to monitor the temperature.
9. Dip a few pieces of dried chicken into the prepared batter, ensuring they are fully coated.
10. Carefully place the battered chicken pieces into the hot oil.
11. Fry the chicken for 15 to 20 minutes, or until the internal temperature reaches 170-175°F (77-79°C).
12. Remove the fried chicken from the oil and place it on a wire rack to drain excess oil.
13. Serve the crispy old-fashioned fried chicken and enjoy.

## Equipment

- thermometer
- large pot
- wire 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.

## Source

- Original video: https://www.facebook.com/share/v/1FuyTsyjYi/?mibextid=wwXIfr
- Recipe page: https://www.cliprecipe.com/recipe/77121d6c-6ae3-488b-bd6a-b1967d420f10
- Extracted: 2026-05-17

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt