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