BATTER-FRIED CHICKEN RECIPE

BATTER-FRIED CHICKEN Recipe image

Provided by Sube

Number Of Ingredients 15

FOR THE FRIED CHICKEN BRINE:
1 quart (4 cups) cold water
1/4 cup kosher salt
1/4 cup sugar
4 lbs bone-in skin-on chicken pieces
FOR THE FRIED CHICKEN BATTER:
1 cup flour
1 cup cornstarch
2 to 5 teaspoons pepper
1 teaspoon paprika
1/2 teaspoon cayenne pepper
2 teaspoons baking powder
1 teaspoon kosher salt and plus more to taste
1-3/4 cups cold water
3 quarts (12 cups) peanut or vegetable oil, for frying

Steps:

Make the fried chicken brine: In a large bowl, whisk or stir together the water, salt and sugar until the sugar and salt dissolve. Add the chicken and refrigerate for 30 to 60 minutes. Make the fried chicken batter: While the chicken is brining. In a large bowl, whisk or stir together the flour, cornstarch, black pepper, paprika, cayenne, baking powder, sat and water until smooth. Cover and refrigerate the batter while the chicken is brining. Make the fried chicken: Heat the oil in a large Dutch oven or other deep-sided pot over medium-high heat until it reaches 350F. Place a wire rack on a rimmed baking sheet. Pour the brine from the chicken down the sink and pat the chicken pieces completely dry with paper towels. Whisk the batter to recombine. (If the batter seems too thick, add some cold water, no more than 1 tablespoon at a time, until the batter becomes the consistency of pancake batter.) Place half the chicken pieces in the batter and turn to coat. Remove the chicken from the batter, allowing any excess to drip back into the bowl, and carefully place it in the oil. Fry the chicken and keep your attention on the oil temperature. Cook the fried chicken until deep golden brown. Place the fried chicken on the wire rack to drain. Repeat the rest with the remaining chicken.