Batter-Fried Chicken

Name: Batter-Fried Chicken
Yield: Makes 8 pieces; Serves 6 as an entrée
Ingredients: 8 pieces chicken (a mix of breasts, thighs, legs, and wings, as you prefer); 2 teaspoons paprika; 6 cups (1.4 L) peanut oil, for frying; ¼ to ½ teaspoon cayenne; ½ teaspoon freshly cracked black pepper; ½ teaspoon garlic powder; ½ teaspoon onion powder; ½ teaspoon baking powder; ⅓ cup (65 g) sugar; 2 stalks celery with leaves, roughly chopped; 1 carrot, diced; 1 teaspoon whole black peppercorns; ¼ cup (60 g) plus 1½ teaspoons kosher salt

Preparation info

Makes 8 pieces; Serves
6
as an entrée

Difficulty
Easy

Appears in

The Everyday Art of Gluten-Free

By Karen Morgan

Published 2014

About

When it comes to fried chicken, deep-frying is the only way to keep the batter where it belongs and evenly browned all over. The crust on this chicken literally shatters when you bite into it. And that’s what I want inscribed on my tombstone, as it took me a lot of tries to get that effect.

If you don’t have Southern roots, or are unfamiliar with our region’s gourmet traditions, try these with Waffles, a combo that will make your head explod

Ingredients

Method

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