5 Steps To The Perfect Crispy Fried Chicken

Ingredients

• 2 pounds Chicken Pieces (bone‑in, skin‑on thighs and drumsticks) (Preferably a mix of thighs and drumsticks for juiciness)
• 2 tablespoons Kosher Salt (Base of the dry‑brine; can add garlic powder, paprika, and black pepper to taste)
• 2 cups All‑Purpose Flour (Seasoned with spices; sifted for even coating)
• 1 teaspoon Paprika (Adds color and mild flavor)
• 1 teaspoon Garlic Powder (Seasoning for the flour)
• ½ teaspoon Black Pepper (Freshly ground preferred)
• ¼ teaspoon Cayenne Pepper (Optional for heat)
• 4 large Egg Whites (Provides a light, crisp coating; can use whole eggs beaten)
• ¼ cup Cold Water (Whisked into egg whites to create a thin batter)
• 2 cups Vegetable Oil (high smoke point) (For shallow frying; can use peanut or canola oil)

Instructions

1. Dry Brine the Chicken

   Pat the chicken pieces dry, then rub them all over with the salt‑filled seasoning blend (kosher salt, paprika, garlic powder, black pepper, and optional cayenne). Place the chicken on a rack set over a baking sheet and refrigerate uncovered for at least 3 hours (up to overnight).

   Time: PT3H

2. Prepare Seasoned Flour

   In a large mixing bowl combine the all‑purpose flour with the remaining paprika, garlic powder, black pepper, and cayenne. Whisk to distribute evenly.

   Time: PT5M

3. Make Egg‑White Wash

   In a separate bowl whisk the egg whites with the cold water until frothy but not stiff.

   Time: PT3M

4. Double Dredge the Chicken

   One at a time, dip each chicken piece into the seasoned flour, shaking off excess. Then submerge it in the egg‑white wash, letting excess drip off. Finally, coat it again in the seasoned flour, pressing gently to adhere. Arrange the coated pieces on a wire rack and refrigerate uncovered for at least 1 hour before frying.

   Time: PT10M

5. Shallow Fry the Chicken

   Heat the cast‑iron skillet over medium‑high heat and add enough oil to come ¼‑inch up the sides. Heat the oil to 350°F (use a thermometer). Working in batches, carefully place the chicken pieces in the hot oil, skin side down. Fry for 8‑10 minutes per side, or until the coating is deep golden‑brown and the internal temperature reaches 165°F. Transfer to a paper‑towel‑lined baking sheet to drain.

   Time: PT15M

   Temperature: 350°F

6. Rest and Serve

   Allow the fried chicken to rest for 5 minutes on the rack before serving. This lets the juices redistribute and the crust set.

   Time: PT5M

Nutrition Facts

Calories

450

Protein

30 g

Carbohydrates

20 g

Fat

25 g

Fiber

1 g