How to Make Crispy Old-Fashioned Fried Chicken (Best Ever)

Ingredients

• 1 cup All-Purpose Flour (sifted)
• 1 cup Cornstarch
• 5 teaspoons Black Pepper (freshly ground)
• 2 teaspoons Baking Powder
• 1 teaspoon Table Salt
• 1 teaspoon Paprika
• 0.5 teaspoon Cayenne Pepper
• 1.75 cup Cold Water (chilled)
• 4 pound Bone-In Chicken (mix of breasts, drumsticks, and thighs; breasts cut into 2/3‑thin and 1/3‑thick pieces for even cooking)
• 4 cup Water (for brine)
• 0.25 cup Granulated Sugar
• 0.25 cup Table Salt (for brine)
• 3 quart Peanut Oil (for deep‑frying; can substitute vegetable oil)

Instructions

1. Prepare the Batter Dry Mix

   In a large mixing bowl combine 1 cup all‑purpose flour, 1 cup cornstarch, 5 teaspoons freshly ground black pepper, 2 teaspoons baking powder, 1 teaspoon salt, 1 teaspoon paprika, and ½ teaspoon cayenne pepper. Whisk until evenly distributed.

   Time: PT10M

2. Add Water to Form Batter

   Gradually pour 1¾ cups cold water into the dry mixture while whisking continuously until a smooth, thick batter forms. Cover and refrigerate the batter for at least 30 minutes.

   Time: PT5M

3. Make the Brine

   In a separate container combine 4 cups water, ¼ cup granulated sugar, and ¼ cup table salt. Whisk until fully dissolved.

   Time: PT5M

4. Prepare the Chicken

   Trim any excess skin or fat. Cut each breast into two pieces, aiming for two‑thirds thin and one‑third thick so all pieces weigh similarly. Keep drumsticks and thighs whole.

   Time: PT10M

5. Brine the Chicken

   Place the chicken pieces in the brine, ensuring they are fully submerged. Refrigerate for 30–60 minutes; do not exceed 1 hour to avoid over‑salting.

   Time: PT30M

6. Dry the Chicken

   Remove chicken from brine, spread on a layer of paper towels, and pat thoroughly dry with additional towels. The surface must be as dry as possible for batter adhesion.

   Time: PT5M

7. Heat the Oil

   Fill a large Dutch oven with 3 quarts peanut oil. Heat over medium‑high until the thermometer reads 350°F. Once the chicken is added, the temperature will drop to 300‑325°F, which is ideal for frying.

   Time: PT10M

   Temperature: 350°F

8. Batter the Chicken

   Give the refrigerated batter a quick whisk. Dip each dried chicken piece into the batter, allowing excess to drip back into the bowl.

   Time: PT5M

9. Fry the First Batch (White Meat)

   Carefully lower the battered breast pieces into the oil. Fry for about 15 minutes, or until internal temperature reaches 160°F and the crust is deep golden‑mahogany.

   Time: PT15M

   Temperature: 300-325°F

10. Fry the Second Batch (Dark Meat)

    Repeat with drumsticks and thighs. Fry for about 15 minutes, or until internal temperature reaches 175°F.

    Time: PT15M

    Temperature: 300-325°F

11. Drain and Keep Warm

    Using tongs, transfer fried chicken to a wire rack set over a rimmed baking sheet. Place the sheet in a 200°F oven to keep the pieces warm while the second batch finishes.

    Time: PT5M

    Temperature: 200°F

12. Final Reheat (Optional for Make‑Ahead)

    If preparing a day ahead, let the fried chicken cool, refrigerate uncovered, then reheat in a 350°F oven for 10‑12 minutes before serving to restore crispness.

    Time: PT12M

    Temperature: 350°F

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

15 g

Fat

20 g

Fiber

1 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Bread Flour, Whole Wheat Flour (will affect texture)
• Instead of Cornstarch: Potato starch, Rice flour
• Instead of Black Pepper: White pepper
• Instead of Baking Powder: Club House Baking Powder
• Instead of Table Salt: Kosher salt (use ½ tsp)
• Instead of Paprika: Smoked paprika
• Instead of Cayenne Pepper: Hot paprika, Red pepper flakes (use ¼ tsp)
• Instead of Bone-In Chicken: Free‑range chicken, Organic chicken
• Instead of Granulated Sugar: Honey (use 3 Tbsp)
• Instead of Table Salt (for brine): Kosher salt (use ½ cup)
• Instead of Peanut Oil: Vegetable oil, Canola oil

Equipment Needed

• Large Mixing Bowl
• Whisk
• Measuring Cups and Spoons
• Sharp Knife
• Cutting Board
• Large Dutch Oven or Deep Pot (≥12‑inch)
• Deep‑Fry Thermometer
• Tongs
• Wire Rack
• Rimmed Baking Sheet
• Paper Towels
• Oven

Critical Steps — Do Not Skip

• Ensuring the batter is smooth and chilled before coating.
• Patting the chicken completely dry to promote batter adhesion.
• Maintaining oil temperature between 300‑325°F throughout frying.
• Cooking white meat to 160°F and dark meat to 175°F for safety and texture.

Chef Tips from the Video

• Use a mixture of equal parts flour and cornstarch for extra crunch.
• Add a pinch of sugar to the brine for caramelized flavor.
• Peanut oil adds a subtle nutty note and has a high smoke point, perfect for deep frying.
• For extra flavor, toss the finished chicken with a little smoked paprika before serving.

Troubleshooting

Storage

Refrigerator: Store fried chicken in an airtight container for up to 3 days. Reheat in a 350°F oven to regain crispness.

Freezer: Cool completely, then freeze in a single layer on a tray before transferring to a freezer bag. Last up to 1 month. Reheat from frozen in a 350°F oven for 20‑25 minutes.

Room temperature: Do not leave fried chicken at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the batter a day ahead and refrigerate; it thickens and adheres better.
• Brine the chicken up to 1 hour before cooking for juicier meat.
• After frying, cool on a wire rack before refrigerating to prevent sogginess.

Frequently Asked Questions