Fried Chicken Tutorial

Ingredients

• 1 Whole Chicken (cut into pieces (breast, thigh, wing, leg), skin on)
• 2 quarts Water (cold, for brine)
• 0.5 cup Kosher Salt (for brine)
• 0.5 cup Granulated Sugar (for brine)
• 2 cups All-Purpose Flour (sifted, for wet batter)
• 2.5 cups Water (room temperature, for wet batter)
• 2 lb Blue Magic Fried Chicken Batter Mix (used as dry coating, purchase at bluemagic.com)
• 4 cups Vegetable Oil (high smoke‑point oil such as canola or peanut oil)
• 0.25 cup Jalapeño (thinly sliced, optional garnish)
• 2 Sweet Rolls (store‑bought, sliced, optional side)
• 2 tbsp Ranch Dressing (optional dipping sauce)
• 2 tbsp Ketchup (optional dipping sauce)

Instructions

1. Prepare Brine

   Combine 2 quarts cold water, ½ cup kosher salt, and ½ cup granulated sugar in a large mixing bowl; stir until fully dissolved.

   Time: PT5M

2. Brine the Chicken Overnight

   Submerge the chicken pieces in the brine, cover, and refrigerate for at least 8 hours or overnight.

   Time: PT0M

3. Make Wet Batter

   In a separate bowl whisk together 2 cups all‑purpose flour and 2½ cups water until smooth; the consistency should be like a thin pancake batter.

   Time: PT5M

4. Prepare Dry Batter

   Place the 2 lb Blue Magic batter mix in a shallow dish; set aside.

   Time: PT2M

5. Dry the Chicken

   Remove the brined chicken from the refrigerator, discard the brine, and pat each piece completely dry with paper towels.

   Time: PT5M

6. Dip in Wet Batter

   Submerge each chicken piece in the wet batter, allowing excess to drip back into the bowl.

   Time: PT5M

7. Coat with Dry Batter

   Transfer the wet‑battered chicken to the shallow dish of Blue Magic mix; press gently and toss until the coating is even.

   Time: PT5M

8. Heat Oil

   Fill the deep fryer or pot with enough vegetable oil to submerge the pieces and heat to 325°F (163°C).

   Time: PT5M

   Temperature: 325°F

9. Fry the Chicken

   Working in batches, lower the coated chicken into the hot oil; fry for 13‑14 minutes, turning once, until golden brown and the internal temperature reaches at least 165°F (74°C).

   Time: PT14M

   Temperature: 325°F

10. Drain and Rest

    Remove the fried chicken with tongs, place on a wire rack or paper towels to drain excess oil for 3 minutes.

    Time: PT3M

11. Serve

    Arrange the chicken on a serving plate, add sliced jalapeños, sweet rolls, and optional ranch or ketchup on the side.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

15 g

Fat

20 g

Fiber

1 g

Ingredient Substitutions

• Instead of Whole Chicken: Chicken leg quarters, Chicken thighs
• Instead of Kosher Salt: Table salt (use half the amount)
• Instead of Granulated Sugar: Brown sugar
• Instead of All-Purpose Flour: Pastry flour
• Instead of Blue Magic Fried Chicken Batter Mix: Seasoned flour mixture (flour + paprika + garlic powder + cayenne)
• Instead of Vegetable Oil: Peanut oil, Sunflower oil
• Instead of Jalapeño: Pickled jalapeños
• Instead of Sweet Rolls: Dinner rolls
• Instead of Ranch Dressing: Blue cheese dressing
• Instead of Ketchup: BBQ sauce

Equipment Needed

• Large Mixing Bowl
• Measuring Cups
• Whisk
• Zip‑Top Bag or Covered Container (optional)
• Deep Fryer or Large Pot
• Candy/Deep‑Fry Thermometer
• Tongs
• Wire Rack (optional)
• Paper Towels (optional)
• Serving Plate (optional)

Critical Steps — Do Not Skip

• Brining the chicken overnight for moisture and flavor.
• Achieving a pancake‑like consistency for the wet batter.
• Maintaining oil temperature at 325°F throughout frying.
• Ensuring the internal temperature of the chicken reaches safe doneness.

Chef Tips from the Video

• For extra flavor, add a pinch of smoked paprika or garlic powder to the Blue Magic mix.
• After frying, sprinkle a light dusting of sea salt for a finishing touch.
• If you prefer a spicier crust, mix finely chopped jalapeños into the dry batter.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in a 350°F oven for 10‑12 minutes to retain crispness.

Freezer: Cool completely, then freeze in a single layer on a tray before transferring to a freezer bag; keep for up to 2 months. Reheat from frozen in a 375°F oven for 20‑25 minutes.

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

Make-Ahead Tips

• Brine the chicken a day ahead to save time on the cooking day.
• Prepare the wet batter up to 30 minutes before frying; keep it covered.
• You can pre‑coat the chicken and refrigerate for up to 2 hours before frying.

Frequently Asked Questions