This is waaaaay better than restaurant chicken. The secret is to brine the chicken.
Make some tonight. Your family will love you.
There is a couple tricks to this recipe, which I adapted from Cook’s Country. One is to brine the chicken. This refers to soaking your poultry (also works great with turkey) in a salt and sugar water mixture. It tenderizes the chicken and keeps it moooiiiissstttt.
Mmmmmmm, still thinkin’ about that batch makes my mouth water. Yes, even at 8:30 am.
Also, the batter calls for baking powder. This leavening agent makes the batter puff right up.
Adds to the crunch goodness.
The whole process is really pretty simple. You can fry in a dutch oven in the kitchen, but because I always make such a mess, I used the Daddy Fry outside.
And, this being Texas, in the dead heat of summer, it sounds like I’m recording in a jungle.
Here’s a video, and recipe to follow:
~Peace, Love, and Fryiiiiing Ya’ll!
¼ cups Plus 1 Tsp., Salt
¼ cups Sugar
4 pounds Bone-in, Skin-on Chicken Pieces
1-¾ cup Cold Water
1 cup Flour
1 cup Cornstarch
5 teaspoons Pepper
2 teaspoons Baking Powder
1 teaspoon Paprika
½ teaspoons Cayenne Pepper
4 quarts Peanut Or Vegetable Oil
Using a very large bowl, mix the sugar, 1/4 cup of salt, and 1 quart of very cold water until the sugar and salt dissolve. Place the chicken pieces in the bowl, covering all pieces, and refrigerate for 30-60 minutes.
While the chicken is brining, mix the water, flour, cornstarch, pepper, baking powder, paprika, cayenne, and 1 tsp. salt until the batter is smooth. Refrigerate this until you’re ready to fry ‘em up!
Heat your oil in a dutch oven or deep fryer until it reaches 350 degrees. Remove the chicken from it’s briny home, and pat dry. That’s a good chicken…
Separating into two or three batches, dip the chicken into the batter, letting the extra batter drip back into the bowl, and transfer to the hot oil. Fry the chicken until the thickest parts measure 175 degrees, it will take about 12-15 minutes, and golden brown.
Bring the oil back up to temperature and continue with remaining chicken.
Place the finished pieces on a paper towel.
Serve hot! Or refrigerate, the chicken will keep up to two days.
This is the best kind of chicken served cold. Make it a day before your camping trip or picnic and bring it along with you; it’s a little bit of that sweet and salty, with crispy skin, and a little kick of heat if you like it.
Mmmmmmm. I’m still craving another batch of this chicken. This will now become a summer regular.
It starts with a dry rub. I’ve never made a dry rub and now I’m hooked.
Rub the chicken.
Let the chicken do it’s magic for 6-8 hours in the fridge.
Cool, and eat.
Oh Em Gee.
Ya’ll need to try this, and it’s easy and convenient.
Here’s the video, and the recipe will be at the bottom:
5 pounds Bone-in, Skin-on Chicken Pieces
2 Tablespoons Kosher Salt
3 Tablespoons Brown Sugar
2 Tablespoons Chili Powder
2 Tablespoons Paprika
2 teaspoons Pepper
¼ teaspoons Cayenne Pepper
Rinse and pat chicken dry with a paper towel. Set aside. Combine all ingredients in a large bowl. Rub each chicken piece with the dry rub, making sure to get under the skin, and covering the whole piece of chicken. Set the chicken on a cooling rack set on a foil lined cookie sheet; this will help to avoid soggy chicken and a ruined pan. Tent the chicken with foil, and refrigerate for at least 6 hours, and up to one day.
When you’re ready to bake, heat oven to 425 degrees, with rack set to the middle position. Bake the chicken for 15 – 20 minutes, until the thickest part reaches an internal temperature of 140 degrees. Then turn up the heat to 500 degrees! This makes for a crispy skin! Continue baking until the chicken reaches 160-165 degrees, this will take 5-8 minutes longer.
You may need to take the smaller pieces out first, and let any larger pieces continue baking.
Cool the chicken completely before serving. It’s delicious, you won’t regret it.
Place the chicken in a bowl. Pour 2 tablespoons of olive oil over the chicken, just enough to coat the chicken. Juice the lemon and add to the bowl. Remove the rosemary and thyme from their sprig and rub gently in your hand before adding to the bowl. Toss to coat all pieces.
Heat a skillet over medium high. Place split chicken breasts in a single layer in the pan. Place something heavy over the chicken, either another cast iron skillet, a panini pan with a lid, or a brick wrapped in foil – as done in Mexico.
Cook chicken for 7-8 minutes until golden brown, turn and cook the other side.