Homemade Fried Chicken
Homemade Fried Chicken
Ingredients
For the Brine
- 1 whole chicken, cut into pieces (drumsticks, thighs, wings, breasts)
- 1/4 cup salt
- as needed water, to cover chicken
For the Coating
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper, (optional)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
For the Egg Wash
- 2 eggs
- 1/2 cup milk
For Frying
- as needed vegetable oil, to fill a cast iron skillet halfway
Instructions
- 1
Place the cut-up chicken pieces into a large bowl. Add 1/4 cup of salt and cover the chicken completely with water. Let the chicken brine for at least 30 minutes, or up to 2 hours. (This is passive time, so you can prepare other things during this period).
⏱️ 120 min
- 2
After brining, drain the chicken pieces thoroughly and pat them dry with paper towels.
⏱️ 5 min
- 3
In a large bowl, combine the dry ingredients for the coating: 2 cups all-purpose flour, 1/4 cup cornstarch, 1 tablespoon salt, 1 tablespoon black pepper, 1 tablespoon garlic powder, 1 teaspoon paprika, 1/2 teaspoon cayenne pepper (optional), 1 teaspoon dried thyme, and 1 teaspoon dried oregano. Mix these ingredients well to ensure they are evenly distributed.
⏱️ 5 min
- 4
In a separate bowl, whisk together 2 eggs and 1/2 cup milk to create the egg wash.
⏱️ 2 min
- 5
Dip each piece of chicken first into the egg wash, ensuring it is fully coated. Then, transfer the chicken piece to the flour mixture and dredge it thoroughly, making sure every part is covered. Shake off any excess flour.
⏱️ 8 min
- 6
Place the coated chicken pieces on a wire rack while you prepare the oil. This helps the coating adhere better.
⏱️ 5 min
- 7
Fill a cast iron skillet halfway with vegetable oil. Heat the oil to 350°F (175°C). Use a thermometer to ensure the correct temperature.
⏱️ 5 min•🌡️ 350
- 8
Carefully place a few pieces of chicken into the hot oil, being careful not to overcrowd the pan. Fry the chicken for 6-8 minutes per side, or until it is golden brown and cooked through. It is recommended to cook in batches to maintain oil temperature.
⏱️ 20 min•🌡️ 350
- 9
Ensure the internal temperature of the chicken reaches 165°F (74°C) using a meat thermometer.
⏱️ 1 min
- 10
Once cooked, transfer the fried chicken pieces to a clean wire rack to drain any excess oil. Serve immediately.
⏱️ 2 min
Kitchen Tools
Homemade Fried Chicken
For the Brine
- 1 whole chicken, cut into pieces (drumsticks, thighs, wings, breasts)
- 1/4 cup salt
- as needed water, to cover chicken
For the Coating
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper, (optional)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
For the Egg Wash
- 2 eggs
- 1/2 cup milk
For Frying
- as needed vegetable oil, to fill a cast iron skillet halfway
Instructions
- 1
Place the cut-up chicken pieces into a large bowl. Add 1/4 cup of salt and cover the chicken completely with water. Let the chicken brine for at least 30 minutes, or up to 2 hours. (This is passive time, so you can prepare other things during this period).
⏱️ 120 min - 2
After brining, drain the chicken pieces thoroughly and pat them dry with paper towels.
⏱️ 5 min - 3
In a large bowl, combine the dry ingredients for the coating: 2 cups all-purpose flour, 1/4 cup cornstarch, 1 tablespoon salt, 1 tablespoon black pepper, 1 tablespoon garlic powder, 1 teaspoon paprika, 1/2 teaspoon cayenne pepper (optional), 1 teaspoon dried thyme, and 1 teaspoon dried oregano. Mix these ingredients well to ensure they are evenly distributed.
⏱️ 5 min - 4
In a separate bowl, whisk together 2 eggs and 1/2 cup milk to create the egg wash.
⏱️ 2 min - 5
Dip each piece of chicken first into the egg wash, ensuring it is fully coated. Then, transfer the chicken piece to the flour mixture and dredge it thoroughly, making sure every part is covered. Shake off any excess flour.
⏱️ 8 min - 6
Place the coated chicken pieces on a wire rack while you prepare the oil. This helps the coating adhere better.
⏱️ 5 min - 7
Fill a cast iron skillet halfway with vegetable oil. Heat the oil to 350°F (175°C). Use a thermometer to ensure the correct temperature.
⏱️ 5 min•🌡️ 350 - 8
Carefully place a few pieces of chicken into the hot oil, being careful not to overcrowd the pan. Fry the chicken for 6-8 minutes per side, or until it is golden brown and cooked through. It is recommended to cook in batches to maintain oil temperature.
⏱️ 20 min•🌡️ 350 - 9
Ensure the internal temperature of the chicken reaches 165°F (74°C) using a meat thermometer.
⏱️ 1 min - 10
Once cooked, transfer the fried chicken pieces to a clean wire rack to drain any excess oil. Serve immediately.
⏱️ 2 min