Easy Fried Chicken Recipe

Easy Fried Chicken Recipe

This easy fried chicken recipe utilizes readily available ingredients and can be prepared in just three simple steps—brine, dredge, and fry—with the option for oven preparation as well!

Course Main Course

Cuisine American

Prep Time 20

Cook Time 20

Brine 2

Total Time 2 40

Servings people

Calories 787kcal

Author Meghan Birnbaum

Equipment

Large mixing bowl
Whisk
Knife
Baking sheet
Deep-fry thermometer
Large cast iron pan, Dutch oven, or heavy-bottomed pan/wok
Tongs
Wire rack or paper towels

Ingredients

Chicken

3 lb drumsticks or thighs
4 cups whole milk can sub with water
¼ cup salt
8 cloves garlic
2 tablespoon black peppercorns
3 bay leaves

Seasoning Mix

2 cups flour
2 cups cornstarch
2 tablespoon kosher salt
½ tablespoon white pepper
1 tablespoon black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
½ tablespoon cayenne pepper
1 tablespoon baking powder

Wet Batter

1 cup seasoning mix
1 cup water cold
Neutral oil for frying

Get Recipe Ingredients

Instructions

Place the chicken legs in a bowl with the brine (whole milk (or water), salt, garlic, black peppercorns, and bay leaves.) Brine for 2-3 hours or overnight for best results.
In a large mixing bowl, make the seasoning mix by combing the flour, cornstarch, kosher salt, white pepper, black pepper, garlic powder, onion powder, cayenne pepper and baking powder and whisk until combined.
Take 1 cup of the seasoning mix and combine in a separate bowl with cold water and mix until smooth.
Remove the chicken from the brine and spoon a few tablespoons of brine into the seasoning mix and rub together with your hands to create small clumps. These craggily bits will add extra texture to the chicken.
Dip each piece of chicken in the wet batter and let any excess drip off. Immediately dredge in seasoning mix and press the mix into the chicken until completely coated. Let rest on a baking sheet while you heat up your oil.
In a large cast iron pan, dutch oven, or heavy bottomed pan/wok, fry chicken at 350F for 8-12 minutes (depending on size of the chicken) until the internal temperature reads 165F.

Video

Notes

Storage: Refrigerate the fried chicken in an airtight container for up to 3-4 days.
Reheating: Heat the chicken in the oven at 350°F (175°C) for 10-15 minutes or until warmed through.
Freezing: Simply wrap each piece of fried chicken individually in plastic wrap or aluminum foil, then place them in a freezer-safe bag or container. Label with the date and freeze for up to 2-3 months.

Nutrition