Batter Fried Chicken From Cook's Illustrated Rezept

Crispy, juicy, and unbelievably flavorful! This Cook's Illustrated recipe delivers the ultimate batter-fried chicken. Our secret? A perfectly balanced brine and a foolproof double-dipping batter technique. Get ready for the crunchiest, most tender fried chicken you've ever tasted. #friedchicken #cooksillustrated #crispychicken #dinnerrecipe #comfortfood

Vorbereitung 30 Min.

Kochzeit 120 Min.

Kalorien 6616.5 kcal

Eiweiß 110g

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Batter Fried Chicken From Cook's Illustrated

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Zutaten für Batter Fried Chicken From Cook's Illustrated

1 tablespoon + 1 teaspoon salt
2 teaspoons sugar
2 lbs bone-in, skin-on chicken pieces (thighs, drumsticks, breasts)
1/4 cup cold water + 1 cup ice water
2 cups all-purpose flour
1/2 cup cornstarch
1 teaspoon black pepper
1 tablespoon paprika
1 teaspoon baking powder
1/2 teaspoon cayenne pepper
3 inches vegetable oil for frying
1 cup buttermilk

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Zubereitung von Batter Fried Chicken From Cook's Illustrated

Whisk together 1 cup buttermilk, 1/4 cup cold water, 1 tablespoon salt, and 2 teaspoons sugar in a large bowl until salt and sugar dissolve.
Add 2 lbs bone-in, skin-on chicken pieces (thighs, drumsticks, breasts) to the buttermilk mixture. Refrigerate for at least 30 minutes, or up to 1 hour.
In a separate large bowl, whisk together 2 cups all-purpose flour, 1/2 cup cornstarch, 1 teaspoon black pepper, 1 tablespoon paprika, 1 teaspoon baking powder, 1 teaspoon salt, and 1/2 teaspoon cayenne pepper until smooth. Add 1 cup ice water gradually, whisking constantly until batter is smooth.
Refrigerate batter while chicken is brining.
Heat 3 inches of vegetable oil in a large Dutch oven over medium-high heat to 350°F (175°C). Use a thermometer to monitor the temperature.
Remove chicken from buttermilk brine, discarding the brine. Pat chicken pieces very dry with paper towels.
Rewhisk the batter.
Dip each piece of chicken into the batter, ensuring it’s fully coated. Then, gently transfer to the hot oil (don't overcrowd the pot).
Fry chicken in batches, adjusting burner as necessary to maintain oil temperature between 300°F (150°C) and 325°F (165°C). Fry until deep golden brown and white meat registers 160°F (70°C) on an instant-read thermometer, about 12-15 minutes per batch.
Remove chicken from oil and place on a wire rack set over a baking sheet to drain excess oil.
Repeat steps 8-10 with remaining chicken, ensuring oil returns to 350°F (175°C) between batches.
Serve immediately. For reheating, place chicken on a wire rack set inside a rimmed baking sheet and warm in a preheated 450°F (230°C) oven for about 10 minutes.

Nutrition Information (Approximate per serving)

Sodium

335 g

Sugar

50g

Fat

607g

Carbs

22g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Poultry Chicken Recipes American Southern

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Häufig gestellte Fragen

Wie lange dauert die Zubereitung von Batter Fried Chicken From Cook's Illustrated?

Batter Fried Chicken From Cook's Illustrated dauert insgesamt etwa 150 Minuten – ungefähr 30 Minuten Vorbereitung und 120 Minuten Kochzeit.

Wie viele Kalorien hat Batter Fried Chicken From Cook's Illustrated?

Batter Fried Chicken From Cook's Illustrated hat etwa 6616.5 Kalorien pro Portion, mit ungefähr 110 g Eiweiß, 22 g Kohlenhydraten und 1061 g Fett.

Welche Zutaten brauche ich für Batter Fried Chicken From Cook's Illustrated?

Die wichtigsten Zutaten für Batter Fried Chicken From Cook's Illustrated sind Table Salt, Sugar, Chicken Pieces, Cold Water, Unbleached All Purpose Flour, Cornstarch. Die vollständige Liste mit Mengenangaben findest du oben.