
Here’s the secret to juicy-on-the-inside, crunchy-on-the-outside fried chicken! Brine chicken for at least 1 hour but no longer than 2 hours. The vinegar in the pickle juice can toughen the meat.
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Crunchy Fried Chicken Recipe
This crunchy fried chicken is still juicy on the inside!
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Resting Time 30 minutes mins
Total Time 40 minutes mins
Course Main Dishes
Cuisine Others
Servings 6
Ingredients
Crunchy Fried Chicken Ingredients
- 1/2 Cup pickle juice
- 1 Cup milk
- 2 cups water or as needed
- 1.4 kilos whole chicken cut into 10 pieces
- 1 Cup Potato starch
- Salt to taste
- ground black pepper to taste
- Oil for frying
Instructions
- In a large bowl place pickle juice, milk, salt, and water; stir to mix and dissolve the granules. Add chicken pieces, ensuring that each is submerged in the marinade. (Add more water as needed.) Brine for at least 1 hour, covered, in the refrigerator.
- Season potato starch with salt and ground black pepper. Set aside.
- Remove chicken from refrigerator. Let rest at room temperature for 30 minutes. Remove a chicken piece from the marinade, and dredge into the starch mixture, pressing the potato starch into the chicken to ensure it adheres. Set aside on a tray. Repeat with remaining chicken pieces.
- Heat a deep sauté pan with about 2 inches of oil over medium high heat. Use a candy or deep fry thermometer to heat oil until 325-350?F. Place just enough chicken pieces into the oil to not crowd the pan. Cook until browned on both sides. Drain on a cooling rack over paper towels. Repeat with remaining chicken. Cool before packing. Recipe orginally published in the March 2016 issue of Good Housekeeping Philippines.
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