BATTER-FRIED CHICKEN - Bestrecipe005

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For the fried chicken brine

•  1 quart (4 cups) cold
  water
•  1/4 cup kosher salt
•  1/4 cup granulated
  sugar
•  4 pounds bone-in,
  skin-on chicken pieces (halve each breast crosswise and separate leg quarters
  into thighs and drumsticks)

For the fried chicken batter

•  1 cup all-purpose
  flour
•  1 cup cornstarch
•  2 to 5 teaspoons
  freshly ground black pepper
•  1 teaspoon paprika
•  1/2 teaspoon cayenne
  pepper
•  2 teaspoons baking
  powder
•  1 teaspoon kosher
  salt, plus more to taste
•  1 3/4 cups cold water
•  3 quarts (12 cups)
  peanut or vegetable oil, for frying

Make the fried chicken brine

1. In a large bowl, whisk or stir together the water, salt, and
   sugar until the sugar and salt dissolve. Add the chicken and refrigerate for 30
   to 60 minutes.

Make the fried chicken batter

1. While the chicken is brining, in a large bowl, whisk or stir
   together the flour, cornstarch, black pepper, paprika, cayenne, baking powder,
   salt, and water until smooth. Cover and refrigerate the batter while the
   chicken is brining.

1. Heat the oil in a large Dutch oven or other deep-sided pot
   over medium-high heat until it reaches 350°F (176°C). Place a wire rack on a
   rimmed baking sheet.
2. Pour the brine from the chicken down the sink and pat the
   chicken pieces completely dry with paper towels. Whisk the batter to recombine.
   (If the batter seems too thick, add some cold water, no more than 1 tablespoon
   at a time, until the batter becomes the consistency of pancake batter.) Place
   half the chicken pieces in the batter and turn to coat. Remove the chicken from
   the batter, allowing any excess to drip back into the bowl, and carefully place
   it in the oil. Fry the chicken and keep your attention on the oil temperature,
   adjusting the heat as necessary to maintain the oil between 300°F and 325°F
   (149°C and 163°C). Cook the fried chicken until deep golden brown and the white
   meat registers 160°F (71°C) or 175°F (79°C) for dark meat, 12 to 25 minutes,
   depending on the size of the chicken pieces and the exact temperature of your
   oil. Place the fried chicken on the wire rack to drain. Bring the oil back to
   350°F (176°C) and repeat with the remaining chicken. Serve the fried chicken
   hot, warm, at room temperature, even cold if there are any leftovers (hah!).

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