Serves 1
Directions
- 1Trim extra fat and skin from the chicken.
- 2For chicken breasts, cut them in half at a diagonal to ensure even cooking.
- 3Prepare the brine: combine a quart of water with salt, sugar, garlic powder, and cayenne pepper.
- 4Add the chicken to the brine and let it sit for at least two hours, or up to 24 hours, in the fridge.
- 5Prepare the dredge: combine flour, a substantial amount of cornstarch, baking powder, pepper, dried thyme, cayenne, garlic powder, and onion powder.
- 6Scoop out 1 1/4 cups of the dry dredge mixture for the batter.
- 7Transfer the remaining dredge mixture to a 13x9 inch pan for easier coating.
- 8Prepare the batter: add the reserved dry mixture, sugar, salt, and buttermilk to a bowl and whisk until it forms a thick, viscous batter.
- 9Remove chicken from the brine and wipe off excess brine.
- 10Toss the brined chicken in the thick batter, ensuring an even, thin coating.
- 11Heat oil to 340 degrees Fahrenheit (171 degrees Celsius).
- 12Dredge the battered chicken pieces in the dry dredge mixture, pressing to form crispy, craggy bits.
- 13Carefully drop half of the dredged chicken pieces into the hot oil, one at a time, lowering them close to the oil surface to prevent splashing. Give them a couple of swirls to prevent sticking.
- 14Fry the chicken pieces without adjusting the heat, allowing for a low and slow cooking process.
- 15Check the internal temperature of each chicken piece individually by picking it up and moving it away from the oil before inserting the thermometer.
- 16Cook drums and thighs to 160 degrees Fahrenheit (71 degrees Celsius).
- 17Cook breasts to 140 degrees Fahrenheit (60 degrees Celsius).
- 18Remove the first batch of fried chicken to a rack set on a rimmed baking sheet to drip off excess oil.
- 19Allow the oil to return to 340 degrees Fahrenheit (171 degrees Celsius) before frying the second batch.
Ingredients
- 4 lbs mixed chicken parts
- 1 quart water
- salt
- sugar
- garlic powder
- cayenne pepper
- flour
- cornstarch
- baking powder
- pepper
- dried thyme
- onion powder
- buttermilk
Equipment
rimmed baking sheetrackthermometerbowl13 by 9 inch pan
Tips
- Trim extra fat and skin from chicken.
- Cut chicken breasts in half diagonally to ensure even cooking.
- Brine chicken for at least two hours, up to 24 hours.
- Use a combination of flour and cornstarch for the dredge for a crispier, crunchier, and less greasy crust.
- The batter should be thick and viscous.
- Wipe off extra brine from chicken before battering.
- Maintain oil temperature at 340 degrees Fahrenheit (171 degrees Celsius) for frying.
- Do not drop chicken from high into the oil; lower it gently to prevent splashing.
- Do not adjust heat during frying to allow for a low and slow approach for juicier chicken.
- Check each piece of chicken individually for doneness.
- Move chicken away from hot oil when piercing with a thermometer to prevent splattering juices.
- Pull dark meat (drums and thighs) at 160 degrees Fahrenheit (71 degrees Celsius) and white meat (breasts) at 140 degrees Fahrenheit (60 degrees Celsius) to account for carryover cooking.
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