Old Fashioned Fried Chicken

Serves 1
facebook.com

Directions

  1. 1Combine 1 cup all-purpose flour, 1 cup corn starch, 2 tablespoons baking powder, 5 teaspoons black pepper (or 4), 1 teaspoon salt, 1 teaspoon paprika, and 1 teaspoon Tony's (optional).
  2. 2Combine 1 cup all-purpose flour, 1 cup corn starch, 2 tablespoons baking powder, 5 teaspoons black pepper (or 4), 1 teaspoon salt, 1 teaspoon paprika, and 1 teaspoon Tony's (optional).
  3. 3Combine 1 cup all-purpose flour, 1 cup corn starch, 2 tablespoons baking powder, 5 teaspoons black pepper (or 4), 1 teaspoon salt, 1 teaspoon paprika, and 1 teaspoon Tony's (optional).
  4. 4Stir the dry ingredients well.
  5. 5Stir the dry ingredients well.
  6. 6Stir the dry ingredients well.
  7. 7Add 1 and 3/4 cup cold water to the dry ingredients and mix thoroughly to create the batter.
  8. 8Add 1 and 3/4 cup cold water to the dry ingredients and mix thoroughly to create the batter.
  9. 9Add 1 and 3/4 cup cold water to the dry ingredients and mix thoroughly to create the batter.
  10. 10Place the batter in the fridge to thicken up.
  11. 11Place the batter in the fridge to thicken up.
  12. 12Place the batter in the fridge to thicken up.
  13. 13Prepare the brine by mixing 1 quart of water, 1/4 cup salt, and 1/4 cup sugar.
  14. 14Prepare the brine by mixing 1 quart of water, 1/4 cup salt, and 1/4 cup sugar.
  15. 15Prepare the brine by mixing 1 quart of water, 1/4 cup salt, and 1/4 cup sugar.
  16. 16Add 4 pounds of chicken (such as legs) to the brine and stir well.
  17. 17Add 4 pounds of chicken (such as legs) to the brine and stir well.
  18. 18Add 4 pounds of chicken (such as legs) to the brine and stir well.
  19. 19Place the chicken in the brine in the fridge for 30 minutes to an hour.
  20. 20Place the chicken in the brine in the fridge for 30 minutes to an hour.
  21. 21Place the chicken in the brine in the fridge for 30 minutes to an hour.
  22. 22After 30 minutes to an hour, remove the chicken from the brine and dry it thoroughly.
  23. 23After 30 minutes to an hour, remove the chicken from the brine and dry it thoroughly.
  24. 24After 30 minutes to an hour, remove the chicken from the brine and dry it thoroughly.
  25. 25Heat oil (peanut oil recommended) in a large pot to 350 degrees F, using a thermometer to monitor the temperature.
  26. 26Heat oil (peanut oil recommended) in a large pot to 350 degrees F, using a thermometer to monitor the temperature.
  27. 27Heat oil (peanut oil recommended) in a large pot to 350 degrees F, using a thermometer to monitor the temperature.
  28. 28Dip a few pieces of dried chicken into the batter.
  29. 29Dip a few pieces of dried chicken into the batter.
  30. 30Dip a few pieces of dried chicken into the batter.
  31. 31Carefully place the battered chicken into the hot oil.
  32. 32Carefully place the battered chicken into the hot oil.
  33. 33Carefully place the battered chicken into the hot oil.
  34. 34Fry the chicken for 15 to 20 minutes, or until the internal temperature reaches 170-175 degrees F using a meat thermometer.
  35. 35Fry the chicken for 15 to 20 minutes, or until the internal temperature reaches 170-175 degrees F using a meat thermometer.
  36. 36Fry the chicken for 15 to 20 minutes, or until the internal temperature reaches 170-175 degrees F using a meat thermometer.
  37. 37Remove the fried chicken and place it on a wire rack to drain excess oil.
  38. 38Remove the fried chicken and place it on a wire rack to drain excess oil.
  39. 39Remove the fried chicken and place it on a wire rack to drain excess oil.
  40. 40Serve and enjoy the crispy fried chicken.
  41. 41Serve and enjoy the crispy fried chicken.
  42. 42Serve and enjoy the crispy fried chicken.

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
  • 2 tsp baking powder
  • 2 tsp baking powder
  • 2 tsp baking powder
  • 5 tsp black pepper
  • 5 tsp black pepper
  • 5 tsp black pepper
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp paprika
  • 1 tsp paprika
  • 1 tsp paprika
  • 1.75 cup cold water
  • 1.75 cup cold water
  • 1.75 cup cold water
  • 1 tsp Tony's
  • 1 tsp Tony's
  • 1 tsp Tony's
  • 1 quart water
  • 1 quart water
  • 1 quart water
  • 0.25 cup salt
  • 0.25 cup salt
  • 0.25 cup salt
  • 0.25 cup sugar
  • 0.25 cup sugar
  • 0.25 cup sugar
  • 4 pounds chicken (legs)
  • 4 pounds chicken (legs)
  • 4 pounds chicken (legs)
  • peanut oil
  • peanut oil
  • peanut oil

Equipment

large potthermometermeat thermometerwire rack

Tips

  • Do not skip the brine step for juicy chicken.
  • Make sure to dry the chicken well before battering so the batter sticks.
  • Maintain oil temperature at 350 degrees F to prevent batter from falling off.