Total Time
I always brine chicken, because it seasons it all the way
through," says Julia Lee, aka the Fry Queen and a cooking teacher in San
Francisco. She likes her chicken seasoned very well; if you prefer it less
salty, go for the shorter brining time and smaller amount of salt.
Ingredients
- 3/4 to 1 cup kosher salt
- 1/2 cup sugar
- 1 small chicken (about 4 lbs.), back removed, cut
into 10 pieces (2 wings, 2 drumsticks, 2 thighs, and both breasts halved
crosswise)
- About 6 cups peanut* or canola oil for frying
- 3/4 cup flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon
pepper
Nutritional Information
How to Make It
Step
1
Put
3/4 cup salt, the sugar, and 4 cups cold water into a large bowl and stir to
dissolve. Add chicken pieces, cover, and chill 1 to 2 hours.
Step
2
Drain
chicken; pat dry. Pour oil into a heavy 6- to 8-qt. pot. Heat over medium-high
heat until oil reaches 375° on a candy or deep-fry thermometer. Reduce heat to
medium (oil will stay hot).
Step
3
Meanwhile,
mix flour, baking powder, and pepper in a bowl. Coat chicken in mixture. Let
sit 30 minutes; coat again. "The flour gets sticky again, and the second
coat will stick to the first," Lee says. "It makes it extra
crispy." (You can dredge up to 2 hours before frying.)
Step
4
Carefully
lower chicken into hot oil, working in two batches so the pieces aren't
touching. "If you overcrowd the pan, the oil temp gets too low, and you
won't get that even, golden crust." Cook chicken until golden brown, 14 to
16 minutes per batch, turning at least once. As you fry, move pieces
occasionally, "like they're floating in a bathtub. It keeps them from
touching the bottom and forming brown spots." The oil temperature will
drop when you add the chicken; adjust the heat to keep it about 350°. Color is
one clue to the chicken's doneness, but so is sound. "You'll know it's
done when there are fewer bubbles and the frying becomes significantly
quieter," says Lee. Also, watch the second batch carefully: "It may
cook a bit faster than the first--I often lower the heat."
Step
5
Set a
rack in a baking pan. Using a slotted spoon or spatula, transfer chicken to the
rack in a single layer to drain.
Step
6
*Peanut oil is ideal for frying, since it can reach 375°
to 400° without burning.
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