Breakfast
Lunch
Dinner
Snacks
Meals
Drinks
Vegan
Cooking Tips
- Use buttermilk to marinate the chicken for extra tenderness and flavor.
- Fry in small batches to keep the oil temperature steady and ensure even cooking.
- Let the chicken rest on a wire rack after frying to keep the crust crispy.
Ingredients 0/13
Ingredient Image
Why This Dish Is Hard To Resist
This dish offers a perfect balance of crispy, golden crust and juicy, tender meat inside. The blend of spices adds a comforting warmth that reminds many of home-cooked meals. It’s a classic that brings people together around the table.
Step 1
Make a simple brine: whisk together water, sugar, and salt in a bowl.
Step 2
Add the chicken to the brine and let it soak for about 45 minutes.
Step 3
In another bowl, mix the flour, corn starch, baking powder, salt, paprika, cayenne, and black pepper.
Step 4
Stir in some cold water until the batter is smooth, then pop it in the fridge for 30 minutes.
Step 5
Once the chicken is done brining, give it a quick rinse to remove extra salt, then pat it dry with paper towels.
Step 6
Dip the chicken into the batter, making sure it’s fully coated, and fry it in medium-hot oil until it’s golden and crispy.
Step 7
Transfer the fried chicken to the oven and bake at 180°C (350°F) for 20 minutes to finish cooking through.
Step 8
Serve it up hot and enjoy!
354
people cooked this recipe
Best Serving Ideas
Serve with classic sides like mashed potatoes, coleslaw, or cornbread for a full Southern experience. A drizzle of honey or hot sauce can add a nice touch of sweetness or heat depending on your preference.
Best Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at a low temperature to maintain crispiness rather than using a microwave, which can make the crust soggy.
Frequently Asked Questions
How long should I soak the chicken in the brine?
Soak the chicken in the brine for about 45 minutes to ensure it stays juicy and flavorful.
Can I skip the brining step?
You can, but brining helps keep the chicken moist and enhances the flavor, so it's recommended.
What oil is best for frying the chicken?
Use a neutral oil with a high smoke point like vegetable, canola, or peanut oil.
How do I know when the oil is ready for frying?
Heat the oil to medium-hot, around 175-180°C (350°F); test by dropping a bit of batter—if it sizzles and rises, it’s ready.
Why do I need to bake the chicken after frying?
Baking ensures the chicken is cooked through without burning the crust during frying.
Can I prepare the batter ahead of time?
Yes, you can mix the batter and keep it in the fridge for up to 30 minutes before use.
How do I make the coating extra crispy?
Using corn starch in the flour mix and letting the batter rest in the fridge helps create a crispier crust.
What if I don’t have cayenne pepper?
You can omit it or substitute with a pinch of chili powder for mild heat.
