Batter Fried Chicken

By Thom7747

Ingredients

• Brine:
• 1 quart cold water
• 1/4 cup salt
• 1/4 cup sugar
• 1 whole chicken, broken down into 8 pieces
• Batter:
• 1 cup all-purpose flour
• 1 cup cornstarch
• 5 teaspoons pepper
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1-3/4 cups cold water
• 2 quarts vegetable oil

Details

Servings 1
Adapted from creativenoshing.wordpress.com

Preparation

Step 1

Make the brine by whisking together 1 quart cold water, 1/4 cup table salt and 1/4 cup granulated sugar in large bowl. After the sugar and salt have dissolved, add chicken pieces and refrigerate for one hour.

Meanwhile, in large bowl add together the flour, cornstarch, pepper, paprika, garlic powder, baking powder, salt, and water. Whisk until the batter is smooth and refrigerate until ready to use.
After 1 hour, place a large dutch oven over medium-high heat. Add vegetable oil and begin pre-heating.

Discard brine and pat chicken dry using paper towels.

Re-whisk the batter to ensure an even consistency. Add some of your chicken pieces to the bowl with the batter. If you are mixing white with dark meat, try to cook your batches either all white meat or all dark meat.

When the oil reaches 350 degrees, remove chicken from batter one piece at a time and let the excess batter drip back into the bowl to avoid a doughy crust; add chicken piece to hot oil.

Fry chicken for 14 to 15 minutes until the skin becomes deeply golden brown and the white meat registers 160 degrees (any legs of thighs should be cooked to 175 degrees). After 4 minutes stir the chicken to ensure that it has not stuck to the bottom of the pan.

Place the chicken on brown paper grocery store sack. Allow it to drain then pat with paper towels. Repeat with remaining chicken pieces.