Brent's Food Blog

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Archive for September 2012

Batter fried chicken

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Mmmmm fried things! Have you ever wanted to eat delicious chicken tenders at a restaurant, but they were never quite up to snuff? With a crispy crackling outside, and tender juicy middle, the fried chicken we made tonight was incredible. So incredible, we decided to blog about it after a very long absence! From the most awesome cookbook ever, The Best of America’s Test Kitchen 2011 (seriously, we’ve loved everything we’ve ever made from it), the secret to this recipe is brining the chicken beforehand to keep them nice and juicy.

Cornstarch is a magical ingredient!

We supplemented the fried goodness with corn muffins from a mix from Dad DePuy, a salad, cold beer, and the Patriots/ravens game. Life is good 🙂


Dissolve salt and sugar in the cold water in a large bowl. Submerge the chicken in the brine and refrigerate, covered, for 30 minutes. Next, whisk together the remaining dry ingredients (flour, cornstarch baking powder and spices) then mix in the cold water. The batter will be a light brown-red with black pepper speckles.

Heat oil in a large pot (be sure to have a splatter screen!) to 325-350 degrees. Remove the chicken from the brine and pat it dry with paper towels to catch the excess water. Put about half the chicken in the batter and mix them around to make sure they’re nice and covered. Using tongs to grab the chicken pieces one at a time, let some of the batter drip off before placing gently in the hot oil. Don’t crowd the pot and try to keep the oil between 300 and 350 degrees. Let them cook about 10-12 minutes until they are a light golden color (the oil makes them look lighter than they actually are). Remove and place on a wire rack to cool and the oil to drip off. Let the oil heat back up to 350 or so before repeating with the remaining chicken. Don’t put too many chicken pieces in at the same time or the oil will cool off too much and not cook properly!


  • 3 quarts vegetable oil
  • brine
    • 1/4 cup sugar
    • 1/4 cup salt
    • 1 quart cold water
  • batter
    • 1 cup flour
    • 1 cup cornstarch
    • 5 teaspoons ground black pepper
    • 2 teaspoons baking powder
    • 1 teaspoon paprika
    • 1/2 teaspoon cayenne pepper
    • 1 3/4 cups cold water







Written by Brent

September 23, 2012 at 7:48 pm

Posted in Uncategorized