Crispiest Fried Chicken

Name: Crispiest Fried Chicken
Prep time: 45 min
Total time: 45 min
Ingredients: 1 whole chicken (3 pounds), cut into 10 pieces (breasts halved crosswise); 1/2 cup rice flour, plus more for sprinkling; Kosher salt and freshly ground pepper; Vegetable oil, such as safflower, for frying; 1/4 cup unbleached all-purpose flour; Flaky sea salt, such as Maldon

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Prep Time: 45 minutes

Total: 45 minutes

Author : Martha Stewart

Ingredients

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1 whole chicken (3 pounds), cut into 10 pieces (breasts halved crosswise)1/2 cup rice flour, plus more for sprinklingKosher salt and freshly ground pepperVegetable oil, such as safflower, for frying1/4 cup unbleached all-purpose flourFlaky sea salt, such as Maldon

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Instructions

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Step 1

In a large bowl, sprinkle chicken with rice flour; season generously with kosher salt and pepper, tossing to coat. Pour oil into a large pot to a depth of 2 inches. Place over medium-high heat until a thermometer registers 350 degrees.

Step 2

Whisk together both flours, 1/2 teaspoon kosher salt, and 1/4 teaspoon pepper. Whisk in 3/4 cup water until a smooth, thin batter forms.

Step 3

Working in batches, dip pieces of chicken into batter, allowing excess to drip off. Transfer to oil and fry until pale golden, 6 minutes. Remove and shake lightly in a colander to drain; transfer to paper towels. Bring oil temperature back to 350 degrees, then return chicken to oil and fry a second time until golden brown and a thermometer inserted into thickest parts (avoiding bones) registers 160 degrees, about 6 minutes for small pieces, about 8 minutes for large. Transfer to a wire rack set in a rimmed baking sheet; season with flaky salt. Serve warm or room temperature.