Crispy Fried Chicken

Frying
Step 1
Remove chicken from brine and pat dry with paper towels.
Step 2
Into a large Dutch oven or heavy pot fitted with a deep-fry thermometer, pour oil to a depth of about 3″. Heat over medium heat until thermometer registers 325°. Place a wire rack in a sheet tray next to stovetop.
Step 3
Working one piece at a time, dip chicken into batter, then place in paper bag and shake until coated. Carefully place chicken in oil. Repeat with 2 to 3 pieces, making sure not to overcrowd pot. The oil temperature will drop; adjust heat as necessary to maintain temperature between 290° to 300°. Fry, turning occasionally, until an instant-read thermometer inserted into thickest part of chicken registers 165°. This will take about 10 minutes for white meat and about 13 minutes for dark meat. Transfer to prepared rack and let sit 15 minutes.
Step 4
Heat oil until thermometer registers 350°. Working in batches, return chicken to oil and continue to fry until crispy and crust is golden brown, 3 to 4 minutes.
Step 5
Transfer chicken to wire rack. Let cool completely.
classic crispy fried chicken with a sprinkle of flaky saltpinterest
PHOTO: ERIK BERNSTEIN; FOOD STYLING: BROOKE CAISON
classic crispy fried chicken with a sprinkle of flaky salt