Dinner

Crispy Fried Chicken Recipe

Rating 5.0
| 0
ingredients
20
steps
11
time
8h 25m
Make perfectly crispy fried chicken at home with this recipe. A flaky golden crust envelops juicy pieces of chicken for an unforgettable meal.
time
8h 25m
ingredients
20
yield
4 servings
Servings:
4
8
pieces of cut chicken
1
batch of chicken brine, see below
1
batch of chicken dredge, see below
1
batch of chicken batter, see below
oil, for frying
8 cup(s)
water
1/2 cup(s)
kosher salt
1/4 cup(s)
sugar
2 tblsp
monosodium glutamate (MSG)
4 cup(s)
all-purpose flour
2 tblsp
baking powder
4 tblsp
kosher salt
4 tblsp
monosodium glutamate (MSG)
4 tblsp
sugar
4 tblsp
black pepper, medium ground
3 cup(s)
water
3 cup(s)
flour
2 tsp
baking powder
2 tsp
kosher salt
2 tsp
sugar
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Step 1
Make the brine. In a mixing bowl, whisk together water, salt, sugar and MSG until combined.
Step 2
Add the chicken to the brine and marinate in the refrigerator for 4 hours.
Step 3
Remove the chicken from the brine and pat dry. Place chicken on a baking sheet lined with paper towels and topped with a wire rack. Let chicken dry in the refrigerator for 4 hours or overnight.
Step 4
Make the dredge. In a mixing bowl, whisk together the flour, baking powder, kosher salt, MSG, sugar and black pepper until combined.
Step 5
Make the batter. In a seperate mixing bowl, whisk together the water, flour, baking powder, kosher salt and sugar together.
Step 6
Toss the chicken in the dredge. Shake off the excess.
Step 7
Dip the chicken in the batter. Shake off the excess.
Step 8
Coat the chicken in the dredge again. Shake off the excess.
Step 9
In a large heavy-bottomed pot, heat the oil until it reaches 325°F. Fry the chicken until fully cooked on the inside and golden brown on the outside.
Step 10
Let chicken drain on a wire rack lined with paper towels.
Step 11
Serve chicken warm. Enjoy!
Nutrition Per Serving
View All
CALORIES
1308
FAT
29.3 g
PROTEIN
56.6 g
CARBS
200.7 g
Chef Robert
Chef Robert is a certified Chef de Cuisine, registered dietitian and published cookbook author who enjoys creating epicurean delights with his wife in their Denver-area residence. He believes it is important for professional and home chefs alike to understand the chemical reactions in cooking. Join Chef Robert to explore the endless possibilities of artistry and science!

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