Crispy Old-Fashioned Fried Chicken
Directions
- 1In a large bowl, whisk together flour, cornstarch, black pepper, baking powder, salt, paprika, and cayenne pepper.
- 2In a large bowl, whisk together flour, cornstarch, black pepper, baking powder, salt, paprika, and cayenne pepper.
- 3In a large bowl, whisk together flour, cornstarch, black pepper, baking powder, salt, paprika, and cayenne pepper.
- 4Add 1 and 3/4 cup of cold water and whisk until smooth.
- 5Add 1 and 3/4 cup of cold water and whisk until smooth.
- 6Add 1 and 3/4 cup of cold water and whisk until smooth.
- 7In a container, mix 1 quart of water, 1/4 cup of sugar and 1/4 cup of table salt.
- 8In a container, mix 1 quart of water, 1/4 cup of sugar and 1/4 cup of table salt.
- 9In a container, mix 1 quart of water, 1/4 cup of sugar and 1/4 cup of table salt.
- 10Cut the chicken breasts in half to ensure even cooking.
- 11Cut the chicken breasts in half to ensure even cooking.
- 12Cut the chicken breasts in half to ensure even cooking.
- 13Place the chicken pieces on a baking sheet lined with paper towels and pat them thoroughly dry.
- 14Place the chicken pieces on a baking sheet lined with paper towels and pat them thoroughly dry.
- 15Place the chicken pieces on a baking sheet lined with paper towels and pat them thoroughly dry.
- 16Brine the chicken in the salt and sugar solution for 30 minutes to 1 hour.
- 17Brine the chicken in the salt and sugar solution for 30 minutes to 1 hour.
- 18Brine the chicken in the salt and sugar solution for 30 minutes to 1 hour.
- 19Once the chicken is brined, dip the white meat pieces in the batter and set aside.
- 20Once the chicken is brined, dip the white meat pieces in the batter and set aside.
- 21Once the chicken is brined, dip the white meat pieces in the batter and set aside.
- 22Heat peanut oil in a large Dutch oven to 350°F.
- 23Heat peanut oil in a large Dutch oven to 350°F.
- 24Heat peanut oil in a large Dutch oven to 350°F.
- 25Fry the chicken in batches, ensuring the oil temperature remains between 300-325°F.
- 26Fry the chicken in batches, ensuring the oil temperature remains between 300-325°F.
- 27Fry the chicken in batches, ensuring the oil temperature remains between 300-325°F.
- 28Cook the white meat until internal temperature reaches 160°F, and the dark meat until 175°F.
- 29Cook the white meat until internal temperature reaches 160°F, and the dark meat until 175°F.
- 30Cook the white meat until internal temperature reaches 160°F, and the dark meat until 175°F.
- 31Place the fried chicken on a wire rack set inside a rimmed baking sheet to drain excess oil.
- 32Place the fried chicken on a wire rack set inside a rimmed baking sheet to drain excess oil.
- 33Place the fried chicken on a wire rack set inside a rimmed baking sheet to drain excess oil.
- 34Keep the fried chicken warm in a 200°F oven while frying the remaining batches.
- 35Keep the fried chicken warm in a 200°F oven while frying the remaining batches.
- 36Keep the fried chicken warm in a 200°F oven while frying the remaining batches.
Ingredients
- 1 cup all-purpose flour
- 1 cup all-purpose flour
- 1 cup all-purpose flour
- 1 cup corn starch
- 1 cup corn starch
- 1 cup corn starch
- 5 teaspoons black pepper
- 5 teaspoons black pepper
- 5 teaspoons black pepper
- 2 teaspoons baking powder
- 2 teaspoons baking powder
- 2 teaspoons baking powder
- 1 teaspoon table salt
- 1 teaspoon table salt
- 1 teaspoon table salt
- 1 teaspoon paprika
- 1 teaspoon paprika
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper
- 0.5 teaspoon cayenne pepper
- 0.5 teaspoon cayenne pepper
- 1.75 cup water
- 1.75 cup water
- 1.75 cup water
- 0.25 cup sugar
- 0.25 cup sugar
- 0.25 cup sugar
- 0.25 cup table salt
- 0.25 cup table salt
- 0.25 cup table salt
- 4 pounds boneless chicken pieces
- 4 pounds boneless chicken pieces
- 4 pounds boneless chicken pieces
Equipment
pots and panswhisktongsknivesmeasuring cupslarge bowlDutch oventhermometerwire rackbaking sheet