Lunch: Fried Chicken Recipe | Myrecipes

Recipe by Julia Lee 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 br

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

Instructions

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.
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).
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.)

Add a review for Fried Chicken Recipe | Myrecipes