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Batter Fried Chicken From Cook's Illustrated Recipe

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

Prep Time 30 mins
Cook Time 120 mins
Calories 6616.5 kcal
Protein 110g
Rating 4.5 (2 Reviews)
Batter Fried Chicken From Cook's Illustrated 17

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Batter Fried Chicken From Cook's Illustrated

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How to Make Batter Fried Chicken From Cook's Illustrated

  1. 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.
  2. 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.
  3. 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.
  4. Refrigerate batter while chicken is brining.
  5. 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.
  6. Remove chicken from buttermilk brine, discarding the brine. Pat chicken pieces very dry with paper towels.
  7. Rewhisk the batter.
  8. 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).
  9. 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.
  10. Remove chicken from oil and place on a wire rack set over a baking sheet to drain excess oil.
  11. Repeat steps 8-10 with remaining chicken, ensuring oil returns to 350°F (175°C) between batches.
  12. 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

Recipe Tags (Choose a tag and find related recipes!)

Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Main Dish Poultry American Southern United States Dinner Party Heirloom Historical Holiday Event Kid Friendly Chicken Stove Top Dietary Low Carb Low In Something Meat Chicken Thighs Legs Equipment 4 Hours Or Less