This fried chicken from chef Shaun Doty of Bantam + Biddy in Atlanta is a no-fail, no-fuss version of classic fried chicken with a perfectly crunchy seasoned crust (the trick is the cornstarch) and juicy meat.
Slideshow:The Best Fried Chicken in the U.S.
6 large eggs
3 cups all-purpose flour
1/2 cup cornstarch
1 1/2 tablespoons garlic powder
1 teaspoon paprika
1 teaspoon crushed red pepper
Freshly ground black pepper
One 3 1/2-pound chicken, cut into 8 pieces
Vegetable oil, for frying
How to Make It
In a large bowl, beat the eggs with a pinch of salt. In another bowl, whisk the flour with the cornstarch, garlic powder, paprika, crushed red pepper, 2 1/2 tablespoons of salt and 1 teaspoon of black pepper.
Pat the chicken pieces dry. Line a baking sheet with wax paper. Season the chicken with salt and pepper and dredge in the seasoned flour. Dip the coated chicken in the egg, then dredge again in the seasoned flour and transfer to the baking sheet.
In a large cast-iron skillet, heat 3/4 inch of oil to 360°. Set a rack over another baking sheet. Fry half of the chicken over moderate heat, turning occasionally, until golden brown and an instant-read thermometer inserted nearest the bone registers 165°, about 15 minutes. Transfer to the rack. Repeat with the remaining chicken. Serve right away.
There are myriad opinions for fried chicken: Champagne, Pinot Noir, even Lambrusco. Try the minerally NV Christian Etienne Champagne Brut.
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