This Method Changed the Way I Make Fried Chicken

Ingredients

• 2 lb Chicken Pieces (bone‑in, mixed cuts) (organic, free‑range preferred; includes thighs, drumsticks, wings)
• 24 g Kosher Salt (dry‑brine amount, about 1½ teaspoons)
• 2 tsp Black Pepper (freshly ground)
• 2 tsp Garlic Powder
• 2 tsp Onion Powder
• 2 tsp Smoked Paprika
• 2 tsp Oregano (dried)
• 1 tsp Monosodium Glutamate (MSG) (optional, adds umami)
• 4 tsp Baking Powder (double‑acting)
• 2 cup All‑Purpose Flour (divided: 0.5 cup for first coat, 1.5 cup for second coat)
• 0.66 cup Potato Starch (approximately 2/3 cup; can use corn starch)
• 1 cup Buttermilk (full‑fat for best flavor)
• 4 cup Vegetable Oil (neutral oil for deep frying)
• 7 tbsp Additional All‑Purpose Flour (for batter) (mixed into the buttermilk to thin it)

Instructions

1. Dry Brine the Chicken

   Combine kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and oregano. Rub the mixture evenly over the chicken pieces, then place the chicken on a rack set over a tray and refrigerate uncovered for at least 24 hours.

   Time: PT24H10M

2. First Flour Coat and Rest

   Place 0.5 cup all‑purpose flour in a shallow dish. Toss the brined chicken in the flour until lightly coated. Transfer to a clean tray and let rest for 1 hour.

   Time: PT1H5M

3. Prepare the Second Flour‑Starch Mix

   In a second bowl combine 1.5 cup flour, 0.66 cup potato starch, 24 g salt, optional MSG, 4 tsp baking powder, 1 tsp smoked paprika, 1 tsp black pepper, 1 tsp garlic powder, and 1 tsp onion powder. Mix thoroughly.

   Time: PT5M

4. Make the Buttermilk Batter

   In the medium bowl whisk together 1 cup buttermilk with 7 tbsp flour until the mixture is slightly thinner than pancake batter.

   Time: PT5M

5. Combine Batter with Flour‑Starch Mix

   Add a small amount of the buttermilk batter (about 2 tbsp) back into the flour‑starch bowl and stir to create small clumps. This step creates larger air pockets when fried.

   Time: PT3M

6. Heat the Oil

   Fill the deep‑fry pot with 4 cup vegetable oil and heat to 350°F for small pieces or 325°F for larger bone‑in cuts. Use the thermometer to monitor temperature.

   Time: PT10M

   Temperature: 350°F

7. First Fry

   Working in batches, dip each piece of flour‑coated chicken into the buttermilk batter, then dredge in the flour‑starch mixture, ensuring an even coat. Gently lower into hot oil. Fry until golden brown—about 8‑10 minutes for tenders, 12‑15 minutes for thighs/drumsticks. Remove and place on a wire rack.

   Time: PT12M

   Temperature: 350°F

8. Finish in the Oven

   Transfer the fried pieces to a baking sheet and bake in a pre‑heated 350°F oven for 10 minutes (or until internal temperature reaches 165°F for white meat, 175°F for dark meat).

   Time: PT10M

   Temperature: 350°F

9. Rest and Optional Double Fry

   Let the chicken rest on the rack for 15 minutes. If you desire extra crispness (especially for sauced chicken), re‑heat the oil to 350°F and fry the pieces again for 1‑2 minutes.

   Time: PT15M

   Temperature: 350°F

10. Serve

    Transfer the chicken to a serving platter, sprinkle lightly with finishing salt if desired, and serve hot with pickles, coleslaw, or your favorite dipping sauce.

    Time: PT5M

Nutrition Facts

Calories

520

Protein

30 g

Carbohydrates

32 g

Fat

26 g

Fiber

1 g