Restaurant-Style Crispy Fried Chicken with Seasoned Salt Brine
ID: d1528cc1...
A restaurant-style crispy fried chicken recipe featuring a seasoned salt water brine to keep the meat incredibly tender and juicy. The chicken is double-coated in a spiced flour mixture with egg whites and fried to crispy, golden-brown perfection.
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🍳 Cooking Flow
Marinate the chicken in the seasoned salt water brine in the refrigerator for 7-8 hours, then pat completely dry. → Whisk the seasoned flour coating in one container, and beat the egg whites with water and hot sauce in another. → Double-coat the chicken by dredging in flour, dipping in egg wash, pressing back into flour, and letting it rest on a rack for 10 minutes. → Fry thighs for 16-20 minutes and legs for 13 minutes in 300°F-325°F oil until the internal temperature reaches 165°F. → Drain the fried chicken on a cooling rack for 10 minutes before serving.
Cooking Steps
Brief Cooking Order
Marinate the chicken in the seasoned salt water brine in the refrigerator for 7-8 hours, then pat completely dry. → Whisk the seasoned flour coating in one container, and beat the egg whites with water and hot sauce in another. → Double-coat the chicken by dredging in flour, dipping in egg wash, pressing back into flour, and letting it rest on a rack for 10 minutes. → Fry thighs for 16-20 minutes and legs for 13 minutes in 300°F-325°F oil until the internal temperature reaches 165°F. → Drain the fried chicken on a cooling rack for 10 minutes before serving.
Introduction
A restaurant-style crispy fried chicken recipe featuring a seasoned salt water brine to keep the meat incredibly tender and juicy. The chicken is double-coated in a spiced flour mixture with egg whites and fried to crispy, golden-brown perfection.
Step 1
Prepare and wash 10 pieces of chicken (5 thighs and 5 legs), then pat them dry with paper towels.
Step 2
In a large bowl, mix 9 cups of cold water with seasoned salt, Creole seasoning, sugar, garlic powder, onion powder, and crushed thyme leaves to prepare the brine.
Step 3
Submerge the chicken in the brine, cover, and marinate in the refrigerator for 7 to 8 hours. Once marinated, remove the chicken and pat it completely dry.
Step 4
In a large container, whisk together 3 cups of all-purpose flour, baking powder, 1 tsp seasoning salt, black pepper, cayenne pepper, poultry seasoning, 2 tsp garlic powder, and 2 tsp onion powder.
Step 5
In another bowl, beat the 3 egg whites for 20-25 seconds until slightly frothy, then whisk in 1/2 cup of cold water and a few shakes of hot sauce.
Ingredients List
Important Notes
Letting the coated chicken rest on a cooling rack for 8-10 minutes before frying allows the coating to become tacky, preventing it from falling off in the hot oil.
Avoid overcrowding the pot when frying, as this will drop the oil temperature too low and cause the chicken to become greasy.
Always use a deep-fry thermometer to accurately monitor and regulate the temperature of the oil.
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