Banquet Crispy Fried Chicken (Copycat) Recipe
This recipe delivers a copycat crispy fried chicken, featuring an essential overnight brine for succulence. A meticulously crafted dry spice blend infuses deep flavor into the chicken before it's coated in a seasoned flour mixture. Deep-fried to a golden, irresistible crisp, this chicken promises a rich, savory experience, ideal for a satisfying family meal.
Equipment
- 1 Large Brining Container Food-grade, non-reactive
- 2 Large Mixing Bowls For spice blend and flour dredge
- 1 Deep Fryer or Heavy-Bottomed Pot Such as a Dutch oven
- 1 Deep-Fry Thermometer Essential for temperature control
- 1 Wire Rack with Baking Sheet For draining excess oil
Ingredients
Main
- 8 -16 pieces premium quality fresh chicken
- 8 cups water
- 2 tbsp fine sea salt
- 2 tsp accent seasoning
- 4 tbsp ground soya granules
- 6 1/2 tsp fine sea salt 2 tbsp, plus 1/2 tsp
- 2 tbsp ground black pepper
- 4 tsp celery salt
- 4 tsp ground sage
- 1 tbsp ground ginger
- 2 1/2 tsp sweet paprika
- 1 tsp ground leaf thyme
- 3/4 tsp ground fennel
- 1/2 tsp ground allspice
- 1/2 tsp ground mustard
- 1/4 tsp cayenne pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 cup cornstarch packed
- 3 1/2 cups pre-sifted all-purpose flour
- 2 quarts warm water
- pure vegetable shortening
Instructions
- Prepare the Brine: In a large container, dissolve 2 tbsp fine sea salt, 2 tsp Accent seasoning, and 4 tbsp ground soya granules in 8 cups of water.
- Brine Chicken: Add chicken pieces to the brine, ensuring full submersion. Cover and refrigerate for at least 12 hours, preferably 24 hours.
- Prepare Spice Blend: In a bowl, combine 6 1/2 tsp fine sea salt, 2 tbsp ground black pepper, 4 tsp celery salt, 4 tsp ground sage, 1 tbsp ground ginger, 2 1/2 tsp sweet paprika, 1 tsp ground leaf thyme, 3/4 tsp ground fennel, 1/2 tsp ground allspice, 1/2 tsp ground mustard, 1/4 tsp cayenne pepper, 1/4 tsp garlic powder, and 1/4 tsp onion powder. Mix thoroughly.
- Prepare Flour Dredge: In a large mixing bowl, combine 1/2 cup cornstarch and 3 1/2 cups pre-sifted all-purpose flour. Gradually incorporate the prepared spice blend, mixing until evenly distributed.
- Remove & Pat Dry: Remove chicken from the brine, discard the brine, and pat the chicken pieces thoroughly dry with paper towels; this is crucial for crispiness.
- Dredge Chicken: Dip each chicken piece into the seasoned flour mixture, pressing firmly to ensure it is completely coated. Shake off any excess.
- Heat Shortening: In a deep fryer or large heavy-bottomed pot, heat pure vegetable shortening to 325-350°F (160-175°C). Use a thermometer to monitor the temperature.
- Deep-Fry Chicken: Carefully place chicken pieces into the hot shortening, frying in batches to avoid overcrowding. Fry for 8-12 minutes per batch, or until golden brown and cooked through (internal temperature of 165°F / 74°C).
- Drain & Rest: Using tongs, remove fried chicken and place it on a wire rack set over a baking sheet to drain excess oil. Let it rest for a few minutes.
- Serve: Serve the crispy fried chicken hot and enjoy.
Notes
Achieving the signature crispiness and flavor of this fried chicken relies on a few key steps. First, the overnight brine is critical for tender, juicy chicken throughout; ensure full submersion in a non-reactive container. Second, thoroughly combine all dry spice ingredients and then integrate them evenly into the flour dredge. Maintain precise oil temperature (325-350°F / 160-175°C) during frying to ensure the chicken cooks through without burning the crust. Fry in small batches to prevent temperature drops, which lead to greasy chicken. Always drain on a wire rack for optimal crispness.