Batter-Fried Chicken
WHY THIS RECIPE WORKS The old-fashioned method of batter-fried chicken calls for dipping chicken parts
in a batter not unlike pancake batter before frying. For juicy meat, we brined our
chicken. To ensure a crisp crust, we replaced the milk in our initial batters with
plain old water. With milk, the sugars in the milk solids browned too fast and produced
a soft crust. Using equal parts cornstarch and flour in the batter also helped ensure
a crisp crust on the chicken. And baking powder added lift and lightness without doughiness.
See the sidebar that follows the recipe.
SERVES 4 TO 6
You will need at least a 6-quart Dutch oven for this recipe.
|
CHICKEN AND BRINE |
|
|
¼ |
cup salt |
|
¼ |
cup sugar |
|
4 |
pounds bone-in chicken pieces, breasts halved crosswise and leg quarters separated into thighs and drumsticks, trimmed |
|
BATTER |
|
|
1 |
cup all-purpose flour |
|
1 |
cup cornstarch |
|
5 |
teaspoons pepper |
|
2 |
teaspoons baking powder |
|
1 |
teaspoon salt |
|
1 |
teaspoon paprika |
|
½ |
teaspoon cayenne pepper |
|
1¾ |
cups cold water |
|
3 |
quarts peanut or vegetable oil |
1. FOR THE CHICKEN AND BRINE: Dissolve salt and sugar in 1 quart cold water in large container. Submerge chicken in brine, cover, and refrigerate for 30 minutes or up to 1 hour.
2. FOR THE BATTER: Meanwhile, combine flour, cornstarch, pepper, baking powder, salt, paprika, and cayenne in large bowl, add water, and whisk until smooth. Refrigerate batter while chicken is brining.
3. Set wire rack in rimmed baking sheet. Add oil to large Dutch oven until it measures about 2 inches deep and heat over medium-high heat to 350 degrees. Using tongs, remove chicken from brine and pat dry with paper towels. Rewhisk batter. Transfer half of chicken to batter and turn to coat. Remove chicken from batter, 1 piece at a time, allowing excess to drip back into bowl, and transfer to oil. Fry chicken, adjusting burner as necessary to maintain oil temperature between 300 and 325 degrees, until deep golden brown and breasts register 160 degrees and thighs and drumsticks register 175 degrees, 12 to 15 minutes. Drain chicken on prepared baking sheet. Return oil to 350 degrees and repeat with remaining chicken. Serve.