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!
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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