Crispy Chicken Recipe
Make Crispy Chicken Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken and Brine
Coating
Wet Batter
For Frying and Finishing
Method
Chicken and Brine
- 1
Prepare brine
In a large bowl or container, dissolve 3 tbs kosher salt and 1 tbs granulated sugar in 6 cups of cold water. Add 1 tsp black peppercorns and 1 bay leaf. Stir to combine.
- 2
Brine the chicken
Submerge the 6 pieces of bone-in, skin-on chicken in the brine, cover, and refrigerate for 1 to 3 hours. (Do not brine more than 4 hours for small pieces to avoid overly salty meat.) After brining, remove chicken and pat very dry with paper towels. Let sit uncovered in the fridge for 20–30 minutes if time allows to further dry the skin for crispier results.
Coating
- 3
Mix dry coating
In a wide shallow bowl or rimmed baking sheet, whisk together 2 cups all-purpose flour, 1 tbs cornstarch, 1 tsp baking powder, 1 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp ground black pepper, 1.5 tsp salt, and 1/4 tsp cayenne (if using). Ensure the mixture is well combined and free of lumps.
Wet Batter
- 4
Prepare wet batter
In another bowl, whisk 2 cups buttermilk, 2 large eggs, and 1 tsp hot sauce (optional) until smooth. This adds tang and helps the dry mix adhere.
- 5
Dredge and double-coat
One piece at a time: dip the patted-dry chicken into the wet batter, letting excess drip off, then press into the dry flour mixture to coat thoroughly. For an extra-crispy double coat, shake off excess dry mix, dip back quickly into the buttermilk mixture, then press into the flour mixture once more so a craggy, thick crust forms. Place coated pieces on a wire rack and let rest 10–15 minutes to set the crust.
For Frying and Finishing
- 6
Heat oil
Pour about 1 to 1.5 cups neutral oil into a heavy-bottomed skillet or Dutch oven so the oil depth is about 1/2 to 1 inch (enough for shallow frying). Heat over medium heat until the oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour into the oil — it should sizzle steadily and not burn immediately.
- 7
Fry chicken
Working in batches so pieces have room, carefully add chicken skin-side down. Fry 8–10 minutes on the first side until golden and crust is set, then flip and fry another 7–9 minutes. Maintain oil temperature between 325–350°F; adjust heat as needed. Cook time will vary by piece size — internal temperature should register 165°F (74°C) at the thickest part without touching bone.
- 8
Drain and rest
Transfer fried chicken to a wire rack set over a sheet pan to drain and keep crisp. Let rest 5 minutes; the internal temperature will rise slightly and juices will redistribute.
- 9
Season and serve
While still hot, sprinkle finishing salt (about 1/2 tsp) and 1/4 tsp freshly ground black pepper over the chicken. Serve immediately.
