Easy Fried Chicken
A foolproof recipe for the ultimate crispy, juicy fried chicken using a simple milk brine and a secret seasoning mix for maximum crunch.
Ingredients
Chicken & Brine
- 3 lbs drumsticks or thighs bone-in
- 4 cups whole milk can substitute with cold water
- 1/4 cup kosher salt
- 8 cloves garlic smashed
- 2 tbsp black peppercorns
- 3 bay leaves
Seasoning Mix
- 2 cups all-purpose flour can substitute with gluten-free flour
- 2 cups cornstarch
- 1 tbsp kosher salt
- 1/2 tbsp white pepper
- 1 tbsp black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1/2 tbsp cayenne pepper
- 1 tbsp smoked paprika
- 1 tbsp baking powder
Wet Batter
- 1 cup Seasoning Mix reserved from the dry mix above
- 1 cup water cold
Frying
- neutral cooking oil as needed for deep frying
Instructions
- Combine whole milk (or water), 1/4 cup kosher salt, smashed garlic cloves, black peppercorns, and bay leaves in a large bowl. Pierce the chicken pieces a few times with a knife, submerge them in the liquid, cover, and refrigerate for at least 3 hours.
- In a large bowl, whisk together the flour, cornstarch, 1 tbsp kosher salt, white pepper, black pepper, garlic powder, onion powder, cayenne pepper, smoked paprika, and baking powder until perfectly even.
- Transfer exactly 1 cup of the dry seasoning mix into a smaller bowl. Add 1 cup of cold water and whisk vigorously to create a smooth wet batter.
- Remove the chicken from the fridge. Take 2 tablespoons of the leftover soaking liquid and drizzle it over the remaining dry flour mix. Gently rub it in with your fingers to create small dough clumps (craggy bits).
- Dip a piece of chicken into the wet batter, letting excess drip off. Drop it into the clumpy dry mix and press the seasoned flour firmly onto the meat until fully coated. Let the coated chicken rest on a clean wire rack for 10 minutes.
- Heat neutral cooking oil in a heavy Dutch oven to 350°F. Carefully fry the chicken in small batches for 8-12 minutes until deep golden-brown and the internal temperature reaches 165°F. Drain on a clean wire rack.
Notes
Expert Tip: Always use a digital instant-read thermometer for your oil. If the temperature drops below 325°F, your chicken will become greasy. Frying in small batches is the best way to maintain steady heat. Reheating: Do not use the microwave! Reheat leftover fried chicken in an air fryer or conventional oven at 375°F for 10 minutes to bring back the crunch.