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Easy Fried Chicken

A foolproof approach to crafting irresistibly crispy fried chicken, this recipe utilizes a swift two-step dredging method with a wet batter for efficiency. Expect golden, crunchy exteriors and succulent interiors, achieved through a flavorful brine and strategic seasoning.
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Prep Time: 3 hours
Cook Time: 15 minutes
Total Time: 3 hours 15 minutes

Ingredients

  • 2 tbsp black peppercorns
  • 4 cups whole milk or substitute with water
  • 1 cup cold water
  • 1 tbsp black pepper
  • 1 tbsp onion powder
  • 1/4 cup salt
  • 1 tbsp garlic powder
  • 3 bay leaves
  • 1 cup of the seasoning mix for the wet batter
  • 3 lb drumsticks or thighs
  • 8 cloves garlic
  • 1 tbsp kosher salt
  • 2 cups flour or gluten-free alternative
  • 1 tbsp baking powder
  • 1/2 tbsp white pepper
  • 2 cups cornstarch
  • 1/2 tbsp cayenne pepper
  • Neutral oil for frying

Instructions

  • Pierce each piece of chicken gently with a knife. Submerge in a brine made of whole milk (or water), salt, garlic cloves, black peppercorns, and bay leaves. Let soak for 2 to 3 hours, or overnight for deeper flavor and tenderness.
  • Mix together the flour, cornstarch, kosher salt, white pepper, black pepper, garlic powder, onion powder, cayenne pepper, and baking powder in a large bowl until evenly combined.
  • Take 1 cup of the seasoning mixture and stir it into a separate bowl with cold water until a smooth wet batter forms.
  • Remove the chicken from the brine. Add a few spoonfuls of the brine to the remaining dry seasoning mix, using your hands to mix and form small lumps for enhanced texture.
  • Dip each piece of chicken into the wet batter, allowing the excess to drip off, then press it into the dry seasoning mixture until thoroughly coated. Set the coated pieces aside on a baking tray.
  • Heat neutral oil in a large cast iron skillet, Dutch oven, or heavy-bottomed pan to 350°F. Fry the chicken for 8 to 12 minutes, depending on size, until the internal temperature reaches 165°F.

Notes

Ingredient Tips
A combination of flour and cornstarch yields a crunchier crust, while baking powder contributes to a light, airy texture. The interplay of these ingredients is essential for achieving the ideal fried chicken coating.
Recipe Tips
Brining with milk tenderizes the chicken due to the lactic acid content. Piercing the meat ensures deeper flavor penetration. Including some brine in the dry mix creates textured bits that adhere during frying, enhancing the final crunch. Maintain oil temperature above 325°F to avoid soggy results, and use a thermometer to monitor. Fry in batches to prevent temperature drops and oil overflow. Always ensure the chicken reaches 165°F internally for safe consumption.