The ultimate crispy fried chicken: juicier and more flavorful. It has that crisp and crunch that we love so much in a fried chicken. Crispy on the outside, juicy on the inside, as they always say. —Mr. Hugh's Kitchen
1 hour 5 minutes
1 1/2 cups
All Purpose Flour
Chinese five spice
white pepper powder
Spanish paprika powder
In This Recipe
Brine the chicken. Make your brine solution by mixing 1 liter of water, 2 tbsp salt, 2 tbsp sugar. Once the salt and sugar dissolves, but the chicken cuts in your brine container. The chicken must be fully submerged in the brine solution, so make sure you use the proper container. You can use a plastic or a Ziplock for this. Leave it in the fridge for 8 hours.
Make the breading. In a bowl, mix the flour, cornstarch, and all the herbs and spices. Mix them thoroughly until well-combined.
Make the batter. Get ¾ cup of the breading, and add cold water gradually. Reach a pancake batter consistency.
Prep the chicken for cooking. Drain the brine solution, and wash the chicken cuts with running water. Put them into the batter mix, and leave it in the fridge for 30 minutes to an hour.
Cook the chicken. In a frying pot/ pan, add enough oil to deep fry the chicken cuts. Leave it under medium low heat for 5 minutes, or until you reach 165-170 degrees Celsius using your kitchen thermometer. Take one chicken cut, and while with batter, cover it with the breading. Shake off excess breading. Put it carefully into the hot oil, and do not overcrowd the pan. Make sure that the oil is bubbling. This means that you won’t have a sad and soggy, oily fried chicken. Cook each batch for 8-15 minutes, depending on the chicken cut you have.
Once all the chicken cuts are cooked, make sure to drain the oil thoroughly from the chicken before putting it into a dish. Let it rest for 3-5 minutes on a baking rack or a plate. Do not use kitchen towels, you don’t need to. Do not cover while it’s still hot! Let it breathe.