Crispy Fried Chicken Recipe

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:

  1. 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.
  2. 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.
  3. Prepare the Flour Mixture:
    • In a separate large bowl, whisk together flour, cornstarch, salt, pepper, garlic powder, onion powder, and cayenne pepper (if using).
  4. Coat the Chicken:
    • Dredge each chicken piece in the flour mixture, ensuring it is evenly coated.  
  5. 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).
  6. 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!

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