EverCrisp Southern Fried Chicken

Active time: 1 hour

Total time: 12-24 hours

EverCrisp is a versatile breader and batter booster that will enhance your fried chicken without changing the flavor. It’s guaranteed to keep your fried foods crispy and crunchy for an extended period of time.

Ingredients

- 4 bone-in, skin-on chicken legs (drumstick and thigh attached)
- 1 gallon neutral-flavored oil

Brine:

1 quart (1000 g) buttermilk
2 fluid ounces (65 g) Worcestershire
2 tablespoons (20 g) kosher salt
1 tablespoon (5 g) cayenne pepper
1 teaspoon (1 g) black pepper
1 teaspoon (1 g) dried thyme
2 teaspoons (1 g) dried oregano

Breading:

4½ cups (600 g) all-purpose flour
⅔ cup (100 g) cornstarch
1½ cup (120 g) EverCrisp
1½ tablespoons (14 g) kosher salt
1½ teaspoons (5 g) garlic powder
1½ teaspoons (5 g) onion powder
1½ teaspoons (3.5 g) smoked paprika
1 teaspoon (5 g) baking powder

Equipment

3 large bowls
Thermometer
Large heavy-bottomed pot or cast iron pan

Timing

Active time: 1 hour

Total time: 12-24 hours

Yield

8 pieces fried chicken

Prepare the chicken.

4 bone-in, skin-on chicken legs (drumstick and thigh attached)

Pat the chicken dry with paper towels. This helps keep it from sliding around while you’re cutting it. On the underside of each chicken leg, you will see a line of fat separating the drumstick from the thigh. This is the where the knee joint is. Cut along this line and you will easily separate the thigh and the drumstick without having to worry about ruining your knife.
Brine the chicken.

1 quart (1000 g) buttermilk
2 fluid ounces (65 g) Worcestershire
2 tablespoons (20 g) kosher salt
1 tablespoon (5 g) cayenne pepper
1 teaspoon (1 g) black pepper
1 teaspoon (1 g) dried thyme
2 teaspoon (1 g) dried oregano

Whisk together all the ingredients in a bowl and submerge the chicken in it. Cover and refrigerate for at least 12 hours and up to 24 hours for the best flavor.
Bread the chicken.

4½ cups (600 g) all-purpose flour
⅔ cup (100 g) cornstarch
1½ cup (120 g) EverCrisp
1½ tablespoons (14 g) kosher salt
1½ teaspoons (5 g) garlic powder
1½ teaspoons (5 g) onion powder
1½ teaspoons (3.5 g) smoked paprika
1 teaspoon (5 g) baking powder

Mix all the ingredients in a large, shallow bowl.

Remove the chicken from the brine and coat it in the breading. Give each piece a light press to make sure it is covered thoroughly. Transfer the chicken to a wire rack.

If desired, drizzle about ¼ cup of the buttermilk brine over the dry breading. This will make for the crispiest crust.
Heat the oil.

1 gallon neutral-flavored oil

Heat the oil in a large, heavy-bottomed pot or cast iron pan to 275°F (135°C).
Fry the chicken.

Fry a few pieces of chicken at a time so as not to overcrowd the pan. Keep an eye on the temperature of the oil and adjust the heat to keep the oil at a steady 275°F. Fry the chicken until it reaches an internal temperature of 165°F (75°C). Use tongs or a skimmer to transfer the chicken to paper towels to drain.
Serve.

Serve immediately or hold under a heat lamp for up to 4 hours.