“When wet batter hits hot oil, the moisture in the batter vaporizes, leaving behind the solids that adhere to the chicken. I’d remove all but 2 teaspoons black pepper as 5 teaspoons was way too much for me, and I’d add 1 more teaspoon salt for a total of 2 teaspoons. Any way of printing the recipe without getting 15 pages? Next bring the oil back to 360 coat leg and thighs attached and wings use long tongs and place into oil for 2 minutes until golden and repeat the 8 minute process again to the letter. As you’re probably aware, if you used table salt, the end result would be much saltier because of the difference in size and density between table salt and kosher salt. Sorry I couldn’t be of more help but I just want you to have as ridiculously fantastic results as we did with this recipe! No additional flour coating. I cook almost every meal myself. It was fantastic. Oh my goodness this was sooo good, will be my new favorite for sure, moist crunchy and just the right spices…. I actually left mine in brine for 2 hours and it didn’t taste too salty. david, Shuna Lydon, a pastry chef in NYC and blogger at Eggbeater, says that cake batter, which contains baking powder, can stay in the fridge up to four days. The batter wasn’t sticking to the chicken, so I dredged the strips in flour & then the batter. Thanks for sharing this. Many kind thanks for taking the time to let us know. Terrific to hear you like these as much as we do. Can you brine the chicken in buttermilk beforehand, but use water in the brine and still not lose that water/oil chemistry? Come back soon! Magnificent, maria lea b! And love that you shared your terrific experience with this! This recipe turned out perfect. And love your double-dipping trick! Just wanted to say we really enjoyed it and to thank you for sharing this recipe. I just made this with 4 lbs of bone in thighs and 3 lbs of tenders, and both came out phenomenal. That bacteria can multiply and even though it’s refrigerated, it’s still VERY risky. I fried it in my deep fryer without the basket. i love it! How wonderful that you found a new favorite and really appreciate all the social media love. I love it. Overall this recipe was extremely easy. Can I keep the remaiing batter in the fridge covered for a few days? It was a huge favorite with our testers, too. Just finished making your recipe for hubby and me..wow..best one yet..and i have been trying many…this is a keeper..I used my deep fryer and put the pieces right into the oil..20min. It is a great recipe! I measured everything exactly. Don, I’m happy we were able to put an end to your experimenting. if so would you change anything? Don’t be intimidated by the recipe—it really is easy and I promise you, once you make it, you won’t want chicken any other way. Perfect light meal. Thank YOU for the equivalent information, Trudy. Ed, thanks for sharing the Carolina origins of this approach to fried chicken! Greatly appreciate you taking the time to let us know and looking forward to hearing which recipe on the site you try next…. Just wondering if you can use regular salt? You made our morning. Seems like our work here is done…. Cooler oil temps make for oily fried foods. I am happy I stumbled across your website and enjoyed reading it. Once battered, it is placed in hot oil. Did not pat dry. The batter was GREAT, and my extra choice of seasonings still blended well. Ameena, I LOVE your double-dipping. We'd love to see your creations on Instagram, Facebook, and Twitter. We had leftovers so we put it in the fridge, reheated it the next day, and it was still juicy and crunchy. I also substituted garlic powder for cayenne. I have some dietary restrictions as well and I know well the relief that comes with finding a recipe that you love—and that others love, too, so that you can all share the same meal. Very little adhered to the chicken. When I tasted the batter, it tasted extremely peppery, but a lot of it cooks out. Chii-pet, I wouldn’t go more than an hour for the brine. Thanks for sharing!!! Yes I understand that. Sooooo juicy, crunchy and yummy. Next time, I’m going to make chicken fingers using this as I think it will be an excellent way to cook skinless chicken. Heat the oil in a large Dutch oven or other deep-sided pot over medium-high heat until it reaches 350°F (176°C). With its crisp, nubbly crust and insanely tender meat, this batter fried chicken recipe is fried chicken perfection. The only problem I had is that when I took the chicken (strips of chicken breast cut into chicken fingers) out of the batter to fry, the batter mostly stayed in the pot. With milk, the sugars in the milk solids browned too fast and produced a soft crust.”. I actually love cold fried chicken and this recipe also works well this way. I used gluten-free all-purpose flour. Legs, red rice and pasta salad. Especially the spicy hot marinade. And you are so very welcome. Not only the does batter fry up crisp and tasty, but something about it (the cornstarch, perhaps?) Trying thighs today. Hope it will do wonders in pork as well. We haven’t tried it ourselves so we can’t say for certain that it will work, but you may want to try the baking instructions for this recipe…https://leitesculinaria.com/76914/recipes-crunchy-oven-fried-drumsticks.html. This is hands down the best brine and batter recipe I’ve ever tried, not only because the brine imparts wonderful flavor to the chicken, the batter allows me to sufficiently brown my chicken without the batter getting burned and my chicken ending up raw. Easy to make and delicious. Had to add more flour but family loved the flavor. I would appreciate learning what I did wrong, or how to make sure the batter adheres to the chicken before and during frying. I discovered today that it makes wonderful onion rings, too. I have a wonderful team, from Renee who picks the recipes, to Beth who oversees the testing, to the testers who say yay or nay. And I feel so very guilty for saying this. You know what this batter-fried chicken reminded me of? You’re so welcome, Rhonda, and we’re delighted that you and your hubby loved this fried chicken! The inside was moist and it was superb when cold. (And as an editor, I also appreciate that you used the word “dithered”!) tried it and i was amazed with the crunchiness and taste. Just doing what we do! The explanation at the beginning also helped. I’ll cut back on brining time. Hi, Diane. Thanks David for these awesome hacks! Did you add too many pieces at once? This recipe looked like it would fit in right with my family’s likes. I had a taste for fried chicken but did not want to stop by my local Publix grocery to pick up a box. The extra bonus is that I use less oil. OMG, I will make this again and again. something battery and very crunchy Be well and safe…. I agree with the assessment that this recipe is best eaten right away. Although this batter-fried chicken was alright straight from the fridge for a late-night snack, where it really shines is straight out of the fryer. After dipping the chicken in the batter, you DON’T coat it in flour before going into the oil? I’m going to bookmark this recipe!! The batter turned brown fast, BUT it was all mushy!!! Only problem batter goes into fryer basket and sticks. The logic behind this? I will definitely be adding this recipe to my collection. Again, we so appreciate you taking the time to share this with us. Get a knife and make a couple of cuts in the chicken drumsticks on both sides until you hit the bone. Made this for a poolside family get together yesterday afternoon. Thanks so much for the recipe. The finished product was not too spicy at all. Marc, If you want to fry fish? How about frying with the bone in and then cutting off the meat? The batter came out a little thin. So lovely to hear it, cjaw288lhr! Chicken was not dry. I’ve been looking for a good fried chicken recipe for years. We’re delighted that it was such a hit! Steve, it looks amazing. Let us know how your chicken turns out. That can lower the oil temperature. I know it is going to be a big hit :), Is using boneless chicken breast or thighs a possibility? (I could talk fried chicken all day long ;).