Crispy Southern Fried Chicken (Print Version)
# Ingredients:
→ For the Brine
01 -
3 pounds chicken drumsticks or thighs
02 -
4 cups whole milk (or water)
03 -
1/4 cup salt
04 -
8 cloves garlic
05 -
2 tablespoons black peppercorns
06 -
3 bay leaves
→ For the Seasoning Mix
07 -
2 cups all-purpose flour
08 -
2 cups cornstarch
09 -
1 tablespoon kosher salt
10 -
1/2 tablespoon white pepper
11 -
1 tablespoon black pepper
12 -
1 tablespoon garlic powder
13 -
1 tablespoon onion powder
14 -
1/2 tablespoon cayenne pepper
15 -
1 tablespoon baking powder
→ For the Wet Batter
16 -
1 cup seasoning mix
17 -
1 cup cold water
18 -
Neutral oil for frying
# Instructions:
01 -
Pierce chicken pieces with a knife. Mix milk (or water), salt, garlic, peppercorns, and bay leaves. Add chicken and brine for 2-3 hours or overnight.
02 -
Whisk together flour, cornstarch, all the seasonings, and baking powder in a large bowl until well combined.
03 -
Take 1 cup of seasoning mix and mix with cold water until smooth. Add a few spoonfuls of chicken brine to remaining seasoning mix and rub to create texture clumps.
04 -
Dip each piece first in wet batter, let excess drip off, then coat thoroughly in seasoning mix, pressing mix into chicken.
05 -
Heat oil to 350°F in a heavy-bottomed pan. Fry chicken for 8-12 minutes until internal temperature reaches 165°F.
# Notes:
01 -
The cornstarch and baking powder combo creates extra crispiness and perfect golden color.
02 -
Keep oil temperature between 325-350°F for crispy results. Fry in batches if needed.