MY ULTIMATE SUPER CRISPY FRIED CHICKEN RECIPE
My Ultimate Super Crispy Fried Chicken Recipe is made with a mix of flour and potato starch. The chicken stays juicy and flavorful and the batter never falls off the chicken so each bite is crispy to the end!
Provided by Joyce | Pups with Chopsticks
Categories Main
Time 1h25m
Number Of Ingredients 15
Steps:
- In a large bowl, combine all the brine ingredients.
- If you are using chicken legs, separate the drums from the thighs so that it becomes 8 pieces of chicken.
- Add the chicken to the brine and let it sit for a minimum of 4 hours in the fridge Bring it out of the fridge 1 hour before you are ready to deep fry so that the chicken can come to room temperature. This will help the chicken cook all the way through and it prevents the oil from dropping to a very low temperature when you deep fry it.
- In a large bowl, combine all the ingredients of the "Dry Mix" from the ingredient list. Reserve 1/2 cup of it aside to make the "Wet Mix" and set the rest aside for later.
- (Optional) If you want a more textured crispy batter, add 2-3 tablespoons of the brine or water into the 'dry mix' and work it into the mix with your fingers until you get a slightly clumpier and moist dry mix.
- Add the reserved 1/2 cup of dry mix into another bowl and add in the white vinegar and ice water and mix well until everything is combined. Set this aside
- When you are ready to batter the chicken, remove it from the brine and dry it out VERY WELL with paper towel
- One at a time put the chicken into the dry mix and coat it with a light dusting. Shake very well. You want a very light coating for the initial flouring only.
- Use a fork to re-mix the wet batter (it may have settled and separated)
- Dunk one piece of chicken quickly into the wet batter
- Quickly add the wet chicken piece back into the "Dry Mix" and completely cover the chicken in the mix.
- Use your hand and press the dry mix into the chicken. I like to give it a solid squeeze.
- Remove the chicken from the dry mix and vigorously shake off the flour to create the nooks and crannies.
- Remove the chicken from the dry mix and set it in a single layer on a plate.
- Do this for every piece of chicken.
- Fill a cast iron pan or deep fryer with oil and set the temperature to 350F (177C)
- Once the oil is hot (you can do a test if it's hot enough by sticking a wooden chopstick or wooden spoon into it to see if it bubbles) add in the chicken slowly. Do not overcrowd the pan, you don't want the oil temperature to drop. You may need to cook this in a few batches. I like to put about 2 pieces in per dutch oven.
- Cook the chicken for 18-20 minutes. (If you are using boneless chicken, cook it for 6-10 minutes instead)
- Once all the chicken has been fried, put it back in the oil and fry it for a second time for 1 minute. This will make the chicken extra crispy.
- Let it rest on a rack, newspaper or parchment paper for a few minutes before digging in. Enjoy!
Nutrition Facts : ServingSize 1 Piece of Chicken, Calories 350 kcal, Sodium 503 mg, Fat 18 g, Carbohydrate 29 g, Fiber 1 g, Protein 17 g
BATTERED CHICKEN TENDERS
Make and share this Battered Chicken Tenders recipe from Food.com.
Provided by Mebriella
Categories Chicken
Time 20m
Yield 10 tenderloins, 2 serving(s)
Number Of Ingredients 12
Steps:
- Sauce: Combine all ingredients, you can adjust any of the ingredients to suit your taste. Sauce can be doubled.
- Heat oil in fryer to 350 degrees F.
- Whisk egg and water medium bowl.
- Whisk in flour, baking powder, salt, and pepper. Let the batter sit for a few minutes.
- Coat each piece of chicken with dry flour.
- Dip the chicken into the batter and let a little batter drip off the chicken.
- Once the excess batter has dripped off add to fryer.
- Fry for 7 to 9 minutes (ensure chicken is cooked to an internal temperature of 165 degrees).
- Repeat with the remaining chicken, frying 3 to 4 tenderloins at a time.
- Drain fried chicken strips on paper towels and serve with favorite dip or dressing.
CHEF JOHN'S BUTTERMILK FRIED CHICKEN
I love the tangy tenderization that the buttermilk provides. After the buttermilk soak, dredge the chicken pieces in seasoned flour, and fry them in hot oil until crisp and cooked.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 6h45m
Yield 4
Number Of Ingredients 19
Steps:
- Toss together chicken pieces, black pepper, salt, paprika, rosemary, thyme, oregano, sage, white pepper, and cayenne in a large bowl to coat.
- Stir in buttermilk until chicken is coated. Refrigerate for 6 hours.
- Combine flour, salt, paprika, cayenne, garlic powder, white pepper, and onion powder in a large shallow dish.
- Remove chicken from the buttermilk and dredge each piece in the seasoned flour. Shake off any excess and transfer to a plate.
- Heat peanut oil in a large Dutch oven to 350 degrees F (175 degrees C). Add all the chicken to the pan and cook for 10 minutes.
- Turn chicken pieces and cook for another 10-15 minutes.
- Remove chicken from the oil and transfer to a cooling rack set over a paper towel lined baking sheet. Let sit for 10 minutes before serving.
Nutrition Facts : Calories 1261.6 calories, Carbohydrate 55.7 g, Cholesterol 179 mg, Fat 85 g, Fiber 2.5 g, Protein 66 g, SaturatedFat 15.6 g, Sodium 1443.2 mg, Sugar 6.3 g
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