Banquet Crispy Fried Chicken (Copycat) Recipe

Name: Banquet Crispy Fried Chicken (Copycat)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CHICKEN; 8 -16 pieces premium quality fresh chicken; BRINE; 8 cups water or 2 quarts water; 2 tablespoons fine sea salt; 2 teaspoons Accent seasoning; BREADING; 4 tablespoons ground soya granules (texturized soy protein); 6 1/2 teaspoons fine sea salt (2 tablespoons, plus 1/2 teaspoon); 2 tablespoons ground black pepper; 4 teaspoons celery salt; 4 teaspoons ground sage; 1 tablespoon ground ginger; 2 1/2 teaspoons sweet paprika; 1 teaspoon ground leaf thyme; 3/4 teaspoon ground fennel; 1/2 teaspoon ground allspice; 1/2 teaspoon ground mustard; 1/4 teaspoon cayenne pepper; 1/4 teaspoon garlic powder; 1/4 teaspoon onion powder; 1/2 cup cornstarch, packed; 3 1/2 cups pre-sifted all-purpose flour; WATER WASH; 2 quarts warm water; DEEP-FRYING FAT (CANOLA OR VEGETABLE OIL OKAY); pure vegetable shortening

Servings: persons

CHICKEN
8 -16 pieces premium quality fresh chicken
BRINE
8 cups water or 2 quarts water
2 tablespoons fine sea salt
2 teaspoons Accent seasoning
BREADING
4 tablespoons ground soya granules (texturized soy protein)
6 1/2 teaspoons fine sea salt (2 tablespoons, plus 1/2 teaspoon)
2 tablespoons ground black pepper
4 teaspoons celery salt
4 teaspoons ground sage
1 tablespoon ground ginger
2 1/2 teaspoons sweet paprika
1 teaspoon ground leaf thyme
3/4 teaspoon ground fennel
1/2 teaspoon ground allspice
1/2 teaspoon ground mustard
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 cup cornstarch, packed
3 1/2 cups pre-sifted all-purpose flour
WATER WASH
2 quarts warm water
DEEP-FRYING FAT (CANOLA OR VEGETABLE OIL OKAY)
pure vegetable shortening

1
RINSE chicken; MARINATE chicken at least 2 hours in refrigerator, in the thoroughly blended and dissolved BRINE solution.
2
GRIND soya granules (texturized soy protein) in a clean spice mill or coffee grinder (preferably, grind in two batches), until 4 tablespoons are yielded; GRIND any other seasonings that need to be ground, separately (grind as finely as possible -- especially fennel seeds).
3
MEASURE the BREADING ingredients into a large bowl except the flour and cornstarch; BLEND mixture well using a whisk; BREAK up any clumps if present using the back of a spoon; MIX in 3 1/2 cups pre-sifted all-purpose flour plus 1/2 cup packed cornstarch, using the whisk to blend well.
4
POUR 2 quarts warm water into a large container for the WATER WASH.
5
REMOVE chicken from the BRINE using tongs.
6
DIP each breaded portion chicken at a time into the BREADING until evenly coated.
7
DIP chicken into the WATER WASH, followed with the BREADING again; REMOVE double-breaded chicken with tongs and place on a rack; ALLOW chicken to rest and absorb breading for a few minutes.
8
PREHEAT manufacturer's recommended amount of frying fat in deep-fryer to 315u00b0F (OR) preheat enough fat to immerse chicken completely in deep heavy stovetop pot to 315u00b0F (maintain, using a deep-fryer thermometer to gauge).
9
ADD breaded chicken to the elevated fry basket in deep-fryer without crowding (if a standard size home fryer is used, add no more than 2-3 pieces at a time); LOWER the basket slowly into the hot fat (or gently lower breaded chicken pieces using tongs into stovetop pot, turning once halfway through frying duration); FRY chicken between 15-18 minutes until golden brown and fully cooked, depending on chicken portions/sizes (juices should run clear when chicken is done).
10
DRAIN chicken on wire rack over baking sheet; TRANSFER into a preheated 170u00b0F oven until all chicken has been fried; SERVE and enjoy!

790

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: CHICKEN, 8 -16 pieces premium quality fresh chicken, BRINE, 8 cups water or 2 quarts water, and more.

Yes, Banquet Crispy Fried Chicken (Copycat) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Banquet Crispy Fried Chicken (Copycat)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions