- 1 quart cold water
- 1/4 cup kosher salt
- 1/4 cup granulated sugar
- 4 pounds chicken pieces (bone-in, skin-on, halve each breast crosswise and separate leg quarters into thighs and drumsticks)
- 1 cup flour (all-purpose)
- 1 cup cornstarch
- 5 teaspoons freshly ground black pepper
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 2 teaspoons baking powder
- 1 teaspoon kosher salt (plus more to taste)
- 1 3/4 cups cold water
- 3 quarts peanut oil (for frying)
Dan H. 19 Jan
had to add more flower but family loved the flavor
Alan W. 29 Oct 2018
I don't know how i never stumbled across this recipe before, but i loved it! the skin batter was crunchy and delicious. The chicken was a little salty, but I kept it in the brine for about 3 hours which was more than what was stated. I'll cut back on brining time. I made the amount of batter that was called out, but I cooked about 5 lb of chicken and not 3 pounds. I still had plenty of batter left over, and I only use about 2 quarts of oil and not three. The oil did get darker the last batch but that just made the chicken look more golden to me. next time I'll make sure that I have more things to fry since I had batter and oil left over.
Cortessa P. 17 Jun 2018
Family loved it. I felt the batter absorbed too much of the oil. But overall it was quite tasty..
Paul Warnex 12 Apr 2018
Outstanding. Best crust on home made chicken I've ever had. Super crispy crust and very moist meat from the brining.! My wife's eyes got real big when she took her first bite! She gave it a serious OMG! When I tasted the batter, it tasted extremely peppery, but a lot of it cooks out. The finished product was not too spicy at all. I might try a little more salt next time. Can't wait to serve it my friends and relatives.
Scott N. 24 Aug 2017
Great! Planning on making it again for the kids who weren't home.