Picnic Fried Chicken

From Cook's Country | June/July 2013

Why this recipe works:

For fried chicken that’s crispy and delicious even when it’s cold, we pull out a few tricks. A combination of Wondra flour and cornstarch make for a coat that keeps its crunch, and dredging the chicken twice with a water dip in between creates a thick, craggy crust. Double-frying the chicken… read more

For fried chicken that’s crispy and delicious even when it’s cold, we pull out a few tricks. A combination of Wondra flour and cornstarch make for a coat that keeps its crunch, and dredging the chicken twice with a water dip in between creates a thick, craggy crust. Double-frying the chicken lets extra moisture evaporate from the skin, and chilling it uncovered further guards against sogginess. Finally, since cold dulls flavors, brining and extra seasoning are in order.

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Serves 4

We like it best the day it’s made, but you can refrigerate this fried chicken for up to 24 hours. Use a Dutch oven that holds 6 quarts or more.

Ingredients

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