Juicy, Shattering Fried Chicken Recipe
Make Juicy, Shattering Fried Chicken Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Brine
Chicken
Dry coating
Wet dredge
For frying
Finishing salt & garnish
Method
Brine
- 1
Prepare brine
In a large bowl or container, combine 6 cups water, 3 tablespoons kosher salt, 2 tablespoons granulated sugar, smashed garlic cloves, peppercorns and bay leaves. Stir until salt and sugar dissolve.
- 2
Add dairy
Stir in 1 cup whole milk and 1 cup buttermilk to make a creamy brine. This tenderizes and adds flavor.
- 3
Brine chicken
Submerge 8 bone-in, skin-on chicken pieces in the brine. Cover and refrigerate for 4–8 hours (overnight ok). For best texture aim for 6 hours.
Prepare chicken
- 4
Drain and dry
Remove chicken from brine and discard brine. Rinse briefly under cold water if desired, then pat each piece very dry with paper towels. Dry skin helps coating adhere and makes crust shatter.
- 5
Optional resting
Place chicken on a wire rack in the fridge, uncovered, for 1 hour to further dry the skin (optional but recommended for extra-crisp crust).
Dry coating
- 6
Mix dry ingredients
In a large shallow bowl or rimmed baking sheet, whisk together 3 cups all-purpose flour, 1 cup cornstarch, 1 teaspoon baking powder, 2 teaspoons kosher salt, 2 teaspoons smoked paprika, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon white or black pepper and 1 teaspoon cayenne.
Wet dredge
- 7
Make egg wash
In another shallow bowl, whisk 2 large eggs with 1/2 cup milk and 2 teaspoons hot sauce until smooth.
Dredge and double-coat
- 8
- 9
Second coat
Return the chicken to the dry flour mixture and press firmly so a thick, even layer adheres. For extra shattering crust, repeat the egg wash and a final dusting in flour for a double coat. Place dredged pieces on a wire rack and rest 15–20 minutes to set the crust.
Frying
- 10
Heat oil
Pour about 1.5 cups neutral oil into a heavy 10–12 inch skillet (or deep fryer). Heat over medium-high until the oil reaches 325°F–350°F (use a thermometer). If you don't have a thermometer, test with a small pinch of coating — it should sizzle steadily and brown in ~45–60 seconds.
- 11
Fry in batches
Carefully lower chicken pieces skin-side down into the hot oil without crowding. Fry in batches so temperature stays between 300°F–335°F. Cook thighs and larger pieces 12–16 minutes, drumsticks 10–14 minutes, turning occasionally for even browning. Adjust time to reach internal temperature 165°F at the thickest part (avoid touching bone when checking).
- 12
Finish at lower temp (optional)
If crust browns too quickly before chicken reaches temp, reduce heat and cover loosely with a lid for a few minutes, or transfer to a 325°F oven on a rack until done.
- 13
Rest and drain
Remove chicken to a wire rack set over a baking sheet to drain and rest 5–7 minutes. Sprinkle with flaky sea salt while still hot.
Serve
- 14
Garnish and serve
Scatter chopped parsley if using. Serve immediately so the crust is shattering and the interior remains juicy. Provide napkins — this is a crisp, juicy, crunchy experience.