WE'VE PERFECTED THE ART OF FRIED CHICKEN & YOU HAVE TO TRY IT

The quest for perfect fried chicken is not for the faint of heart. You need evenly golden brown skin, tender, juicy meat, and a combination of crisp and crunch that would make the Colonel quake in his cowboy boots. To complete the journey to fried chicken nirvana, I went through 5 whole chickens, 3 gallons of peanut oil, and over 20 iterations of the recipe so that you won't have to. The final result is a simple formula: a seasoned buttermilk brine + a dip in batter + a shake in flour + a dunk into a pot of hot oil = the only fried chicken recipe you'll ever need. Read on for my top tips to ace this extra-crispy recipe:

Go for the full marination.

To get the most flavorful, tender chicken possible, let the meat marinate at least overnight for up to 24 hours. I know, I know: You want the crispy fried chicken right now. But trust me, the extra time in the buttermilk brine brings much-needed tenderization and flavor to each bite (especially the breast pieces!). Do it for your future fried-chicken-eating self.

Vodka?? Believe it or not, yes—vodka. Water gave the batter the right consistency, but vodka evaporates much faster than water, allowing the crust to crisp quickly rather than getting crunchy. You won't be able to taste it, and just about all the alcohol cooks off. If you absolutely don't want to use vodka, you can use water, but shorten your second fry by a minute.

Fry dark and white pieces separately.

The dark meat pieces will take a few minutes longer to cook than the white meat pieces. To avoid tracking multiple timers at once, batter, dredge, and fry the dark pieces and white pieces in separate batches.

Double-fry the chicken.

After the first trip to the fryer in 300° oil, the chicken will come out piping hot and fully cooked, but the water inside the meat will continue to evaporate for a few minutes, causing that once crispy exterior to sweat and get soggy. Soggy crust is heartbreaking, but it's nothing a double fry can't fix. Cranking the heat up to 350° will give the crust the deep golden brown color that fried chicken is known for, and it will return the crisp crust to its former glory.

Serving ideas.

Fried chicken is an anytime food. Sure, you can make it for dinner, but please don't stop there. Fry a batch for a spring picnic, a 4th of July BBQ, or to serve alongside cornbread waffles at brunch. Whatever you do, don't forget to save a leg to eat cold while standing in front of the open refrigerator!

Made this? Let us know how it went in the comments below!

Yields: 4 servings

Prep Time: 20 mins

Total Time: 9 hours

Ingredients

Buttermilk Brine

• 2 c.

  whole-fat buttermilk

• 2 tbsp.

  Cajun seasoning

• 2 tbsp.

  dill pickle juice

• 2 tbsp.

  hot sauce

• 1 tbsp.

  kosher salt

• 1

  (3- to 4-lb.) whole chicken, broken down into 8 pieces

Batter

• 1/2 c.

  cornstarch

• 1/3 c.

  all-purpose flour

• 1 tbsp.

  plus 1 1/2 tsp. Cajun seasoning

• 2

  large egg whites

• 1/4 c.

  vodka

Flour Dredge

• 1 1/2 c.

  all-purpose flour

• 1 1/2 c.

  cornstarch

• 4 tsp.

  kosher salt

Frying

• Peanut oil, for frying (8 to 10 c.)

Directions

Buttermilk Brine

1. In a large liquid measuring cup or bowl, combine buttermilk, Cajun seasoning, pickle juice, hot sauce, and salt; set aside 1/2 cup brine for the batter.
2. Place chicken pieces in a gallon-size resealable bag. Pour remaining brine into bag. Carefully seal bag, pressing out as much air as possible, then toss chicken in brine.
3. Lay bag flat in refrigerator and let marinate at least 4 hours or up to 24.

Batter

1. In a large bowl or standard loaf pan, whisk cornstarch, flour, and Cajun seasoning.
2. In a small bowl, whisk egg whites, vodka, and reserved 1/2 cup buttermilk brine. Add egg white mixture to dry ingredients and gently whisk to combine until a few lumps remain.

Flour Dredge

Place 1 large paper lunch bag inside another (or use a large plastic container with a lid). In bag, whisk flour, cornstarch, and salt.

Frying

1. Remove chicken from brine and pat dry with paper towels.
2. Into a large Dutch oven or heavy pot fitted with a deep-fry thermometer, pour oil to a depth of about 3". Heat over medium heat until thermometer registers 325°. Place a wire rack in a sheet tray next to stovetop.
3. Working one piece at a time, dip chicken into batter, then place in paper bag and shake until coated. Carefully place chicken in oil. Repeat with 2 to 3 pieces, making sure not to overcrowd pot. The oil temperature will drop; adjust heat as necessary to maintain temperature between 290° to 300°. Fry, turning occasionally, until an instant-read thermometer inserted into thickest part of chicken registers 165°. This will take about 10 minutes for white meat and about 13 minutes for dark meat. Transfer to prepared rack and let sit 15 minutes.
4. Heat oil until thermometer registers 350°. Working in batches, return chicken to oil and continue to fry until crispy and crust is golden brown, 3 to 4 minutes.
5. Transfer chicken to wire rack. Let cool completely.

2023-05-25T17:23:22Z dg43tfdfdgfd