Easy Fried Chicken (VIDEO)
This easy fried chicken delivers crispy crust and juicy insides with help from a flavorful milk brine and a spice-loaded flour mix.
Equipment
- 1 Mixing bowl
- 1 Dutch oven or heavy-bottom pan
- 1 Wire rack
Ingredients
Main ingredients
- 3 lb Chicken drumsticks or thighs
- 4 cups Whole milk can substitute with water for dairy-free
- ¼ cup Kosher salt
- 8 cloves Garlic
- 2 tablespoon Black peppercorns
- 3 Bay leaves
- 2 cups Flour can substitute with gluten-free flour
- 2 cups Cornstarch
- 1 tablespoon Kosher salt for seasoning mix
- ½ tablespoon White pepper
- 1 tablespoon Black pepper
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- ½ tablespoon Cayenne pepper
- 1 tablespoon Smoked paprika
- 1 tablespoon Baking powder
- 1 cup Seasoning Mix
- 1 cup Cold water for wet batter
Instructions
Instructions
- In a large bowl, combine milk, salt, garlic, peppercorns, and bay leaves. Pierce chicken pieces and add to the bowl. Brine for 2–3 hours or overnight.
- Mix flour, cornstarch, salt, white pepper, black pepper, garlic powder, onion powder, cayenne, paprika, and baking powder in a bowl to make Seasoning Mix.
- In a separate bowl, mix 1 cup Seasoning Mix with cold water to create the wet batter.
- Remove chicken from brine and add a spoonful of brine to Seasoning Mix. Rub to create texture clumps.
- Dip chicken pieces into wet batter, let excess drip, then dredge in the dry mix. Press to coat completely.
- Let coated chicken rest on a baking tray while heating oil to 350°F (175°C).
- Fry chicken in batches for 8–12 minutes until golden brown and internal temp reaches 165°F.
- Transfer to rack and rest for 5 minutes before serving.
Notes
Store leftover chicken in the fridge for up to 4 days. Reheat in an oven or air fryer to restore crispiness.