Batter-Fried Chicken From Cook'S Illustrated Recipe

Name: Batter-Fried Chicken From Cook'S Illustrated
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Brine; 1/4 cup table salt; 1/4 cup sugar; 4 lbs bone-in skin-on chicken pieces (cut breasts in half horizontally); Batter; 1 3/4 cups cold water; 1 cup unbleached all-purpose flour; 1 cup cornstarch; 5 teaspoons ground black pepper; 1 teaspoon sweet paprika; 2 teaspoons baking powder; 1 teaspoon table salt; 1/2 teaspoon cayenne pepper; 3 quarts peanut oil

Servings: persons

Brine
1/4 cup table salt
1/4 cup sugar
4 lbs bone-in skin-on chicken pieces (cut breasts in half horizontally)
Batter
1 3/4 cups cold water
1 cup unbleached all-purpose flour
1 cup cornstarch
5 teaspoons ground black pepper
1 teaspoon sweet paprika
2 teaspoons baking powder
1 teaspoon table salt
1/2 teaspoon cayenne pepper
3 quarts peanut oil

1
Whisk one qwt. cold water, salt, and sugar in large bowl until sugar and salt dissolve. Add chicken and refrigerate for 30 minutes or up to one hour.
2
Whisk water, flour, cornstarch, pepper, paprika, baking powder, salt, and cayenne in large bowl until smooth. Refrigerate batter while chicken is brining.
3
Heat oil in large Dutch oven over medium-high heat to 350 degrees. Remove chicken from refrigerator, pour off brine, and pat dry with paper towels.
4
Rewhisk batter. Transfer half of chicken to batter. One by one, remove chicken from batter (allowing excess to drip back into bowl) and transfer to oil. Fry chicken, adjusting burner as necessary to maintain oil temperature between 300 and 325 degrees, until deep golden brown and white meat registers to 160 degrees, 12-15 minutes.
5
Drain chicken on wire rack set inside rimmed baking sheet. Bring oil back to 350 degrees and repeat with remaining chicken. Serve.
6
Can reheat by placing chicken on wire rack set inside a rimmed baking sheet and warming in a pre-heated 450 degree oven for about 10 minutes.

1461

kcal

Calories

Fat

Carbs

163

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: Brine, 1/4 cup table salt, 1/4 cup sugar, 4 lbs bone-in skin-on chicken pieces (cut breasts in half horizontally), and more.

Yes, Batter-Fried Chicken From Cook'S Illustrated falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Batter-Fried Chicken From Cook'S Illustrated

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