SERVES 4
TOTAL TIME: 45 minutes
A Dutch oven can be used in place of the straight-sided sauté pan. Serve with Sweet Orange Dipping Sauce or Honey-Mustard Dipping Sauce.
|
½ |
cup all-purpose flour |
|
½ |
cup cornstarch |
|
1 |
tablespoon pepper |
|
½ |
teaspoon paprika |
|
¼ |
teaspoon cayenne pepper |
|
1 |
teaspoon baking powder |
|
1 |
teaspoon salt |
|
¾ |
cup cold water |
|
4 |
(6- to 8-ounce) boneless, skinless chicken breasts, trimmed and halved lengthwise |
|
1¾ |
cups vegetable oil |
1. Set wire rack in rimmed baking sheet. Adjust oven rack to middle position, place prepared baking sheet on oven rack, and heat oven to 200 degrees.
2. Whisk flour, cornstarch, pepper, paprika, cayenne, baking powder, and salt together in large bowl. Whisk in water until thoroughly combined and smooth. Pat chicken dry with paper towels, add to batter, and coat thoroughly.
3. Heat oil in 11-inch straight-sided sauté pan over medium-high heat until it registers 375 degrees. Remove 4 pieces of chicken from batter, allowing excess to drip back into bowl, and carefully add to hot oil. Fry chicken until deep golden brown and registers 160 degrees, about 12 minutes, flipping chicken halfway through cooking. Adjust heat as needed to maintain oil at 375 degrees.
4. Drain fried chicken briefly on paper towel–lined plate, then transfer to wire rack set in oven. Return oil to 375 degrees and repeat with remaining chicken. Serve.