How to Make Super Crunchy Fried Chicken | Techniquely with Lan Lam

Fried Chicken Recipe

Step 1: Prepare the Chicken [00:24]

Trim and season 4 pounds of mixed chicken parts, ensuring to cut off any extra fat and skin.

Step 2: Brine the Chicken [03:37]

In a quart of water, add salt, sugar, garlic powder, and cayenne pepper. Submerge the chicken in the brine and let it sit for at least 2 hours, or up to 24 hours.

Step 3: Prepare the Coating [05:38]

Mix flour, cornstarch, baking powder, pepper, dried thyme, cayenne, garlic powder, and onion powder in a bowl. Set aside part of this mixture for the batter.

Step 4: Make the Batter [06:32]

Add sugar and salt to the remaining dry ingredients, then whisk in buttermilk until you achieve a thick, clingy batter.

Step 5: Coat the Chicken [08:00]

Remove the chicken from the brine and wipe off excess moisture. Coat the chicken pieces evenly in the batter.

Step 6: Fry the Chicken [08:30]

Heat oil to 340°F. Fry half the battered chicken pieces, ensuring to add them gently to avoid splashing. Monitor the frying temperature and adjust as necessary.

Step 7: Check Doneness [11:26]

Use a thermometer to check the internal temperature of the chicken: 160°F for dark meat and 140°F for white meat. Allow for carryover cooking.

Step 8: Drain and Serve [12:02]

Once cooked, let the chicken drain on a rack set over a baking sheet. Enjoy your crispy, juicy fried chicken!