Crunchy Fried Chicken

Hi guys today , I'll show you how to make crunchy fried chicken .

This recipe is for those of you who like Popeye style chicken with a lot of crust .

I'm starting with a whole chicken .

Take the backbone out .

You can save this to make chicken stock .

Cut it up into eight or 10 pieces .

This breast is big , all cut each into two pieces .

Leave the breast in one piece .

If it's small , get a large bowl or a container with a lid .

We're going to brine the chicken .

So it's juicy .

All we need is cold water and table salt .

Mix that up .

Here is the cut up chicken that I've washed .

Put the chicken pieces in the brine cover and leave aside for one hour in the fridge or on your counter .

If your house is cool , don't go longer than one hour or the meat will be too salty .

45 minutes later , get the dry ingredients and wet batter .

Ready to a wide container .

Add all purpose flour salt , garlic powder , ground pepper .

I used white pepper , but you can definitely use black pepper , dried oregano and paprika whisk that together to another bowl .

Crack an egg .

Add a little salt and ground pepper , whisk that and add all purpose flour .

A little water , make a smooth batter , adding more water as necessary .

When you fry the second or third batch of chicken , add a little more water .

If this batter gets too thick to fry the chicken , I'm using my favorite cast iron pan .

If you have a deep fryer , this is the time to use it .

Heat up oil to deep fry the chicken .

While the oils heating coat the chicken take each piece out of the brine , let the excess water drip off and put it in the seasoned flour coat it well and put it in the wet batter .

Put it back in the seasoned flour .

It's messy to use your hands .

But hands are best to get a good coating on each piece .

Really pat on the flour .

Set the pieces aside on a plate for a few minutes to make sure the coating stays on my pan will fit 4 to 5 pieces .

So that's how many I coat while the oil heats up , I'll coat the rest of the pieces .

While the first batch of chicken is frying .

Test the oil by putting a drop of the wet batter or use a thermometer .

I heat the oil to about 350 °F or 100 and 80 °C .

If your oil is too hot , the chicken will brown too quickly on the outside and not be cooked enough on the inside .

The oil temperature will drop once you put the chicken pieces in , but that's fine .

Cooking around 325 °F will give you a golden color on the outside and properly cook the chicken inside .

Gently drop each piece in away from you halfway through cooking , turn each piece over wings will take about 10 minutes .

Legs , 14 minutes , thighs and breast , 15 to 20 minutes .

Cooking time , of course , depends on the size of your pieces .

It is always better to cook a few minutes extra than undercook and have to refried chicken with this recipe .

You don't have to worry that the chicken will dry out because of the brining stuff .

The internal temperature of the chicken should be about 100 and 75 °F or 80 °C .

Generally chicken is fully cooked at 100 and 65 degrees .

However , fried chicken tastes better at 1 75 because the meat will come off the bone easier , which is what you want in a good fried chicken .

And there it is that perfect golden color .

See , all the coating has stayed on and it'll give you an amazingly crunchy crust .

Drain the chicken on a rack or paper towels if you like crunchy fried chicken with a lot of crust .

This is the recipe to try .

The meat is juicy and a little salty .

This chicken even tastes good cold and the crust will still be crunchy .

Definitely give us a try and let me know how you like it .

If you want to get notifications of when I upload a new video , click on the bell icon and select all and don't forget to turn on your notifications , subscribe and I'll see you next time .

Thanks for watching .