Chicken Recipe

Prep and season

Pat the half chicken dry with paper towels, pulling moisture from under the skin where possible. Combine kosher salt, black pepper, garlic powder, onion powder and smoked paprika in a small bowl. Rub the seasoning evenly all over the chicken, including under the skin where accessible. Let rest at room temperature for 20–30 minutes or refrigerate for up to 2 hours covered.

Make batter

In a bowl whisk together all-purpose flour, cornstarch, baking powder, salt, sugar and ground white pepper. In a separate small bowl beat the egg with the cold club soda (or water). Pour the wet into the dry and whisk briefly — batter should be slightly lumpy and thick enough to coat the back of a spoon. Keep the batter cold (set bowl in an ice bath) until ready to use.

Heat oil

Pour neutral oil into a heavy pot or deep fryer to a depth that will fully submerge the chicken pieces (about 4–5 inches). Heat oil to 350°F (175°C). If you don’t have a thermometer, test with a small drop of batter — it should sizzle and float immediately.

Batter and fry

Working carefully, hold the half chicken with tongs or use a rack to dip each portion into the batter, allowing excess to drip off. Gently lower the battered half chicken into the hot oil. Fry in 2–3 minute bursts of repositioning to avoid crowding; maintain oil temperature between 325–350°F (160–175°C). Cook until the exterior is deep golden brown and an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) reads 165°F (74°C), about 18–26 minutes depending on size. Transfer to a wire rack set over a sheet tray to drain and rest 5 minutes before serving.

Preheat grill or broiler

If charbroiling, preheat a gas or charcoal grill to medium-high (about 425–475°F / 220–245°C) with a clean, well-oiled grate. Alternatively preheat the oven broiler with a rack 6–8 inches from the element.

Sear then cook through

Brush the seasoned half chicken lightly with olive oil. Place skin-side down on the hot grill and sear 4–6 minutes until well-browned and char marks form. Flip and move to a cooler zone or reduce heat to medium. Continue cooking with the lid closed, flipping occasionally, until an instant-read thermometer in the thigh reads 165°F (74°C) — about 25–35 minutes total depending on grill heat and chicken size. If using the broiler, place the chicken skin-side up on a foil-lined tray and broil 6–8 minutes to brown, then lower the tray and finish at 375°F (190°C) in the oven until 165°F is reached.

Optional glaze

For a glossy finish, whisk together olive oil, honey, soy sauce and lemon juice. During the last 3–5 minutes of cooking brush the glaze onto the chicken and allow it to set, turning once if needed to avoid burning.

Whether fried or charbroiled, transfer the cooked half chicken to a cutting board and rest 5 minutes. Sprinkle with chopped parsley and serve with lemon wedges. Verify internal temperature reached 165°F (74°C) in the thickest part before serving.