Jennifer Garner Learns the Secret to Perfect Fried Chicken from Melissa Clark

Ingredients

• 1/4 cup Kosher Salt (for brine)
• 4 cups Water (for brine, boiled then cooled)
• 2 tablespoons Onion Powder (for brine)
• 2 tablespoons Garlic Powder (for brine)
• 1 tablespoon Paprika (for brine (regular, not smoked))
• 1 tablespoon Chili Powder (for brine)
• 2 tablespoons Ground Black Pepper (for brine, generous amount)
• 2 pounds Bone‑in, Skin‑on Chicken Pieces (drumsticks, thighs, or breast halves)
• 1/2 cup Potato Starch (for dredge, creates extra crispness)
• 1/2 cup All‑Purpose Flour (for dredge)
• 1 tablespoon Granulated Garlic (adds pungent garlic flavor)
• 1 tablespoon Granulated Onion (adds onion flavor)
• 1 teaspoon Ground Black Pepper (for dredge) (adds bite to coating)
• 1 teaspoon Chili Powder (final spice) (sprinkled after frying)
• 1 teaspoon Cayenne Pepper (final spice) (adds heat)
• 1 teaspoon Smoked Paprika (final spice) (adds smoky depth)
• 1 teaspoon Granulated Sugar (final spice) (balances heat)
• 4 cups Vegetable Oil (or Peanut Oil) (for deep‑frying, high smoke point)

Instructions

1. Make the Brine

   In a large pot bring 4 cups water to a boil, dissolve 1/4 cup kosher salt, then stir in onion powder, garlic powder, paprika, chili powder, and 2 tbsp black pepper. Remove from heat, add ice or cold water to bring the brine to room temperature, then refrigerate until cool. Submerge the chicken pieces, cover, and refrigerate for 2–4 hours.

   Time: PT2H

2. Prepare Final Spice Mix

   In a small bowl combine 1 tsp chili powder, 1 tsp cayenne pepper, 1 tsp smoked paprika, and 1 tsp granulated sugar. Set aside.

   Time: PT5M

3. Prepare Dredge

   In a separate bowl whisk together 1/2 cup potato starch, 1/2 cup all‑purpose flour, 1 tbsp granulated garlic, 1 tbsp granulated onion, and 1 tsp black pepper. This will be the coating for the chicken.

   Time: PT5M

4. Dry the Chicken

   Remove the chicken from the brine, discard the brine, and pat each piece dry with paper towels. This step is crucial for a crispy crust.

   Time: PT5M

5. Dredge the Chicken

   Place a few chicken pieces in the dredge bowl, toss to coat evenly, then shake off excess. Transfer coated pieces to a clean tray. Repeat until all pieces are coated.

   Time: PT10M

6. Fry the Chicken

   Heat 4 cups oil in a deep fryer or cast‑iron skillet to 330°F (165°C). Carefully lower the coated chicken pieces using tongs. Fry for 8–10 minutes, turning once, until the exterior is deep golden‑brown and the internal temperature reaches 165°F. Work in batches to avoid crowding the pan.

   Time: PT20M

   Temperature: 330°F

7. Season After Frying

   Immediately after removing each piece, sprinkle the prepared final spice mix over the hot chicken so the flavors adhere.

   Time: PT2M

8. Rest and Serve

   Place fried chicken on a wire rack set over a baking sheet to drain any excess oil. Let rest 5 minutes before serving to finish cooking and keep the crust crisp.

   Time: PT5M

Nutrition Facts

Calories

620

Protein

35g

Carbohydrates

30g

Fat

38g

Fiber

2g

Ingredient Substitutions

• Instead of Kosher Salt: sea salt
• Instead of Onion Powder: granulated onion
• Instead of Garlic Powder: granulated garlic
• Instead of Paprika: smoked paprika
• Instead of Chili Powder: cayenne pepper
• Instead of Ground Black Pepper: white pepper
• Instead of Bone‑in, Skin‑on Chicken Pieces: boneless chicken pieces
• Instead of Potato Starch: cornstarch
• Instead of All‑Purpose Flour: bread flour
• Instead of Granulated Garlic: garlic powder
• Instead of Granulated Onion: onion powder
• Instead of Smoked Paprika (final spice): regular paprika
• Instead of Granulated Sugar (final spice): honey
• Instead of Vegetable Oil (or Peanut Oil): canola oil

Equipment Needed

• Large Pot
• Mixing Bowls
• Whisk
• Thermometer (instant‑read)
• Deep Fryer or Large Cast‑Iron Skillet
• Wire Rack
• Tongs
• Paper Towels
• Measuring Cups and Spoons

Critical Steps — Do Not Skip

• Make the brine and keep it cold before adding chicken
• Dry the chicken thoroughly before dredging
• Maintain oil temperature at 330°F during frying
• Season the chicken immediately after frying

Chef Tips from the Video

• Potato starch gives a lighter, crunchier crust than flour alone
• Use a cast‑iron skillet for even heat distribution if you don’t have a deep fryer
• Let the fried chicken rest on a wire rack, not paper towels, to keep the bottom crisp

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days

Freezer: Can freeze fried chicken for up to 2 months; reheat in oven to retain crispness

Room temperature: Do not leave at room temperature longer than 2 hours

Make-Ahead Tips

• The brine can be prepared up to 24 hours in advance and kept refrigerated
• The final spice mix can be stored in a sealed jar for weeks
• Fried chicken can be reheated in a pre‑heated 350°F oven for 10 minutes to restore crispness

Frequently Asked Questions