How to Make Crispy Old-Fashioned Fried Chicken (Best Ever)
About this recipe
This Crispy Old-Fashioned Fried Chicken recipe is all about achieving that perfect thin, crisp crust while keeping the chicken juicy inside. The technique shown in this video emphasizes a simple batter that delivers a satisfying crunch and flavor, making it an ideal choice for gatherings or a comforting meal at home.
One of the best parts? You can prepare this chicken a day in advance and reheat it, and it will still taste freshly fried. This makes it a convenient option for parties or busy weeknights.
Ingredient notes
- Bone-in chicken is about a chicken and a half, which includes breasts, drumsticks, and thighs.
- You can substitute peanut oil with vegetable oil for frying.
Tips from America's Test Kitchen’s video
- Using equal parts all-purpose flour and cornstarch in the batter creates a thick, crunchy coating after frying.
- Brining the chicken in a salt and sugar solution not only seasons it but also helps keep it moist during cooking. Make sure to brine for 30 minutes to 1 hour, but avoid exceeding an hour to prevent the chicken from becoming too salty.
- Patting the chicken dry before battering ensures better adherence of the batter, leading to a crispier finish.
Good to know
- How long does it take to fry the chicken?
- Fry the chicken for about 15 minutes for the white meat until it reaches an internal temperature of 160°F (71°C), and for dark meat until it reaches 175°F (79°C).
- What temperature should the oil be for frying?
- Heat the oil to 350°F (175°C) before adding the chicken, but expect the temperature to drop to between 300°F and 325°F (149°C to 163°C) once the chicken is added.
No life story here — the video and the recipe are the whole point. All credit to America's Test Kitchen: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Prepare the batter by mixing 1 cup of all-purpose flour and 1 cup of cornstarch in a large bowl.
- 2
Add 5 teaspoons of black pepper, 2 teaspoons of baking powder, 1 teaspoon of table salt, 1 teaspoon of paprika, and 0.5 teaspoons of cayenne pepper to the flour mixture and whisk together.
- 3
Gradually add 1.75 cups of cold water to the dry ingredients and mix until combined. Set the batter aside.
- 4
In a separate bowl, prepare the brine by mixing 0.25 cups of sugar and 0.25 cups of table salt into 1 quart of water until dissolved.
- 5
Cut 4 pounds of bone-in chicken into pieces, ensuring the breasts are halved for even cooking, and place them in the brine for 30 minutes to 1 hour.
- 6
After brining, remove the chicken and pat it dry with paper towels to ensure the batter adheres well.
- 7
Refrigerate the batter for better consistency before frying.
- 8
Heat 3 quarts of peanut oil in a large Dutch oven to 350°F (175°C).
- 9
Coat half of the chicken pieces in the batter and carefully place them in the hot oil.
- 10
Fry the chicken for about 15 minutes, or until the internal temperature reaches 160°F (71°C) for white meat.
- 11
Remove the fried chicken and place it on a wire rack set over a rimmed baking sheet to drain excess oil.
- 12
Keep the fried chicken warm in a 200°F (93°C) oven while frying the second batch of chicken, which should be cooked until it reaches 175°F (79°C).
- 13
Serve the crispy fried chicken hot.
Heads up — we had to guess a little:
- The quantity of sugar in the brine is inferred based on common brining practices.
Credit where it’s due: this recipe was transcribed from America's Test Kitchen’s original video on YouTube. Follow them there — it’s their dish.
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