How to Make Crispy Old-Fashioned Fried Chicken (Best Ever) | Julia at Home

buttermilk

🥗Healthier: low-fat yogurt

💰Cheaper: milk with vinegar

Low-fat yogurt provides similar tanginess with fewer calories.

flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour is more nutritious, while cornstarch can be a cheaper alternative for a lighter batter.

In a large bowl, combine 1 cup of all-purpose flour and 1 cup of cornstarch.

Add 5 teaspoons of black pepper, 2 teaspoons of baking powder, 1 teaspoon of table salt, 1 teaspoon of paprika, and 0.5 teaspoon of cayenne to the flour mixture and whisk together.

Add 1.75 cups of cold water to the dry ingredients and mix to form the batter, then set aside.

Prepare the brine by mixing 0.25 cup of sugar and 0.25 cup of table salt into 0.25 cup of water until dissolved.

Cut 4 pounds of bone-in chicken into pieces, cutting breasts in half for even cooking, then place chicken into the brine for 30 minutes to 1 hour.

After brining, remove chicken and pat dry with paper towels to ensure the batter sticks.

Refrigerate the batter for better consistency before frying.

Heat 3 quarts of peanut oil in a large Dutch oven to 350°F (175°C).

Coat half of the chicken pieces in the batter, then carefully place them into the hot oil, ensuring not to overcrowd the pot.

Fry the chicken for about 15 minutes, monitoring the internal temperature to reach 160°F (71°C) for white meat.

Remove the fried chicken and place it on a wire rack set in a rimmed baking sheet to drain excess oil, keeping it warm in a 200°F (93°C) oven.

Repeat the frying process with the second batch of chicken, cooking until the internal temperature reaches 175°F (79°C) for dark meat.

After frying, place the second batch on the wire rack and keep warm in the oven.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens