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