There’s nothing quite like good old fashioned extra crispy Southern fried chicken. But I’m picky about my crispy and Jess is picky about everything else. I somehow managed to find the perfect recipe to meet both of our tastes!
- 4 cups water
- 1 tbsp kosher salt
- 2 tbsp Worcestershire sauce
- 4 pounds of chicken
- 1/2 cup water
- 1 egg, beaten
- 1 cup milk
- 2 3/4 cups all-purpose flour (will be split into two different bowls)
- 1 1/2 tsp kosher salt
- 1 tsp ground black pepper
- 1 tbsp cayenne pepper
- 1 1/2 tbsp onion powder
- 2 tbsp garlic powder
- 1 tsp paprika
- 1 tbsp baking powder
- In a large glass dish or bowl, combine the water, salt, and Worcestershire sauce and mix together. Add chicken and turn to coat; cover and refrigerate to marinate for 20 minutes, turning a few times.
- In a large bowl, mix together 1 ½ cups flour, and half of each garlic powder, onion powder, cayenne, paprika, salt, and pepper.
- In another bowl, mix together the remaining flour, garlic powder, onion powder, cayenne, paprika, salt, and pepper, as well as the baking powder, water, egg, and milk.
- Remove chicken from marinade (discarding remaining marinade) and drain.
- Preheat oil in deep fryer to 350 degrees F.
- One at a time, dip chicken pieces into flour mixture, then batter mixture, then flour mixture again, making sure each piece is well coated. Stack coated pieces on a plate or baking sheet.
- Drop chicken, one piece at a time, into the hot oil. Fry half of the chicken for 12 to 15 minutes or until golden brown, then fry remaining pieces for the same amount of time. (Note: Stir chicken around hallway through the frying time, so that each piece cooks evenly).
- Drain fried chicken for about 5 minutes on paper towels or a wire cooking rack before serving. Season more if desired.
+10 to cooking