This recipe delivers juicy, flavorful chicken with a perfectly crispy, golden-brown crust.
Ingredients:
- For the Chicken:
- 1 whole chicken (about 3-4 lbs), cut into 8 pieces
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional)
- For the Brine (optional):
- 1 gallon water
- 1/2 cup kosher salt
- 1/4 cup sugar
- For the Flour Mixture:
- 2 cups all-purpose flour
- 1 cup cornstarch
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional)
- For Frying:
- Vegetable oil or canola oil, for frying
Instructions:
- Brine the Chicken (Optional):
- Combine water, salt, and sugar in a large bowl or container.
- Submerge the chicken pieces in the brine, cover, and refrigerate for 4-8 hours.
- Remove chicken from brine, rinse thoroughly with cold water, and pat dry with paper towels.
- Prepare the Chicken:
- In a large bowl, combine chicken pieces with salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper (if using).
- Toss to coat evenly.
- Prepare the Flour Mixture:
- In a separate large bowl, whisk together flour, cornstarch, salt, pepper, garlic powder, onion powder, and cayenne pepper (if using).
- Coat the Chicken:
- Dredge each chicken piece in the flour mixture, ensuring it is evenly coated.
- Fry the Chicken:
- Heat oil in a large deep pot or Dutch oven to 350°F (175°C).
- Carefully add chicken pieces to the hot oil, working in batches to avoid overcrowding the pot.
- Fry for 12-15 minutes, turning occasionally, until golden brown and cooked through.
- Internal temperature should reach 165°F (74°C).
- Drain and Serve:
- Remove chicken pieces from the oil and place them on a wire rack set over a baking sheet to drain excess oil.
- Serve immediately with your favorite dipping sauces, such as honey mustard, ranch, or barbecue sauce.
Tips:
- For extra crispy skin, let the chicken pieces air dry on a wire rack in the refrigerator for at least 30 minutes before frying.
- Adjust the spice levels to your liking.
- You can use a deep-fry thermometer to monitor the oil temperature accurately.
- Be careful when handling hot oil.
Enjoy your delicious and crispy fried chicken!