Chef shares SECRET to the Juiciest, Crunchiest Fried Chicken 🐔 🍗

Ingredients

• 2 lb Chicken Pieces (Bone‑in, skin‑on thighs and drumsticks)
• 1 cup Pickle Juice (Use the brine from dill pickles; adds acidity and tenderness)
• 1 cup All-Purpose Flour (Base of the coating mix)
• 0.5 cup Corn Starch (Creates extra crispness)
• 2 tsp Baking Powder (Leavens the coating for lightness)
• 1 tsp Baking Soda (Adds lift and helps browning)
• 1 tsp Salt (Seasoning)
• 1 tsp Onion Powder
• 1 tsp Garlic Powder
• 1 tsp Black Pepper (Freshly ground if possible)
• 1 tsp Smoked Paprika
• 0.5 tsp Chipotle Powder (Adds subtle heat and smoky flavor)
• 4 cup Vegetable Oil (For deep‑frying; use a high smoke‑point oil)
• 2 tbsp Honey (For optional honey‑butter dust)
• 1 tbsp Unsalted Butter (Melted; combines with honey for glaze)

Instructions

1. Prepare the Coating Mix

   In a large mixing bowl combine all‑purpose flour, corn starch, baking powder, baking soda, salt, onion powder, garlic powder, black pepper, smoked paprika, and chipotle powder. Whisk until evenly distributed.

   Time: PT5M

2. Brine the Chicken

   Place the chicken pieces in a shallow dish or zip‑top bag, pour the pickle juice over them, and toss to coat. Refrigerate for at least 30 minutes (up to overnight for more flavor).

   Time: PT30M

3. Dry and Coat the Chicken

   Remove chicken from the brine, pat dry with paper towels. Dredge each piece in the coating mix, pressing gently so the flour adheres. Let the coated chicken rest on a rack for 2 minutes.

   Time: PT5M

4. First Fry – Low Temperature

   Heat the oil in the pot to 300°F (149°C). Gently lower the chicken pieces into the oil, being careful not to splash. Fry until the internal temperature reaches about 155°F (68°C) and the meat is cooked through, roughly 8‑10 minutes. The coating should be pale and not browned.

   Time: PT10M

   Temperature: 300°F

5. Rest Between Fries

   Transfer the chicken to a wire rack set over a baking sheet. Let it rest for 10‑15 minutes; this allows steam to escape and the surface to dry slightly.

   Time: PT12M

6. Second Fry – High Temperature

   Increase the oil temperature to 340°F (171°C). Return the chicken to the oil and fry for 1‑2 minutes, or until the coating turns deep golden‑brown and crackly.

   Time: PT2M

   Temperature: 340°F

7. Optional Honey‑Butter Dust

   While the chicken rests after the second fry, melt butter and stir in honey. Drizzle or toss the hot chicken lightly with the honey‑butter mixture for a sweet glaze.

   Time: PT2M

8. Serve

   Transfer the finished chicken to a serving platter. Serve hot with your favorite sides such as coleslaw, biscuits, or mashed potatoes.

   Time: PT0M

Nutrition Facts

Calories

260

Protein

15g

Carbohydrates

15g

Fat

12g

Fiber

1g