Cracker-Crusted Fried Chicken
By Diane UngerPublished on February 3, 2015
Time
40 minutes, plus 1 hour brining and 30 minutes chilling
Yield
Serves 4
Ingredients
Salt and pepper 2 tablespoons Worcestershire sauce 2 tablespoons soy sauce 2 teaspoons cayenne pepper 2 teaspoons granulated garlic 3 pounds bone-in chicken pieces (split breasts cut in half crosswise, drumsticks, thighs, and/or wings), trimmed36 square saltines (1 sleeve)½ cup all-purpose flour ½ cup cornstarch 1 teaspoon baking powder 3 quarts peanut or vegetable oil
Before You Begin
Use a Dutch oven that holds 6 quarts or more. This recipe requires brining the chicken for at least 1 hour before coating.
Instructions
- Whisk 1 1/2 quarts cold water, 2 tablespoons salt, Worcestershire, soy sauce, cayenne, and granulated garlic together in large container until salt dissolves. Add chicken, cover, and refrigerate for at least 1 hour or up to 4 hours.
- Place saltines in 1-gallon zipper-lock bag, seal, and crush to medium-fine crumbs with rolling pin (you should have about 1 cup). Transfer crumbs to large bowl and whisk in flour, cornstarch, baking powder, 2 teaspoons pepper, and 1/2 teaspoon salt until combined.
- Set wire rack in rimmed baking sheet. Set second wire rack in second rimmed baking sheet and line half of rack with triple layer of paper towels. Working with 1 piece at a time, remove chicken from brine and transfer to saltine mixture, pressing firmly so coating adheres to chicken. Transfer coated chicken to prepared rack (without paper towels). Refrigerate for at least 30 minutes or up to 2 hours.
- Add oil to large Dutch oven until it measures about 2 inches deep and heat over medium-high heat to 350 degrees. Add half of chicken to hot oil and fry until breasts register 160 degrees and drumsticks/thighs/wings register 175 degrees, 13 to 16 minutes. Adjust burner, if necessary, to maintain oil temperature between 300 and 325 degrees. Transfer chicken to paper towel–lined side of second wire rack to drain on each side for 30 seconds, then move to unlined side of rack. Return oil to 350 degrees and repeat with remaining chicken. Serve.
Time
40 minutes, plus 1 hour brining and 30 minutes chillingYield
Serves 4Ingredients
Salt and pepper
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
2 teaspoons cayenne pepper
2 teaspoons granulated garlic
3 pounds bone-in chicken pieces (split breasts cut in half crosswise, drumsticks, thighs, and/or wings), trimmed
36 square saltines (1 sleeve)
½ cup all-purpose flour
½ cup cornstarch
1 teaspoon baking powder
3 quarts peanut or vegetable oil
Test Kitchen Techniques
Ingredients
Salt and pepper
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
2 teaspoons cayenne pepper
2 teaspoons granulated garlic
3 pounds bone-in chicken pieces (split breasts cut in half crosswise, drumsticks, thighs, and/or wings), trimmed
36 square saltines (1 sleeve)
½ cup all-purpose flour
½ cup cornstarch
1 teaspoon baking powder
3 quarts peanut or vegetable oil
Test Kitchen Techniques
Ingredients
Salt and pepper
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
2 teaspoons cayenne pepper
2 teaspoons granulated garlic
3 pounds bone-in chicken pieces (split breasts cut in half crosswise, drumsticks, thighs, and/or wings), trimmed
36 square saltines (1 sleeve)
½ cup all-purpose flour
½ cup cornstarch
1 teaspoon baking powder
3 quarts peanut or vegetable oil
Test Kitchen Techniques
Why This Recipe Works
The hallmark of great fried chicken is a crunchy exterior encasing moist meat. The crushed saltine shards we use for coating the chicken fry up extra-crisp and golden, with a leavening assist from cornstarch and baking powder. For maximum flavor, we brine the chicken pieces with soy sauce, Worcestershire sauce, cayenne pepper, and granulated garlic. Once the chicken pieces are brined and coated, its important to let them rest for at least 30 minutes to allow the crumbs to thoroughly adhere.
Before You Begin
Use a Dutch oven that holds 6 quarts or more. This recipe requires brining the chicken for at least 1 hour before coating.
Instructions
- Whisk 1 1/2 quarts cold water, 2 tablespoons salt, Worcestershire, soy sauce, cayenne, and granulated garlic together in large container until salt dissolves. Add chicken, cover, and refrigerate for at least 1 hour or up to 4 hours.
- Place saltines in 1-gallon zipper-lock bag, seal, and crush to medium-fine crumbs with rolling pin (you should have about 1 cup). Transfer crumbs to large bowl and whisk in flour, cornstarch, baking powder, 2 teaspoons pepper, and 1/2 teaspoon salt until combined.
- Set wire rack in rimmed baking sheet. Set second wire rack in second rimmed baking sheet and line half of rack with triple layer of paper towels. Working with 1 piece at a time, remove chicken from brine and transfer to saltine mixture, pressing firmly so coating adheres to chicken. Transfer coated chicken to prepared rack (without paper towels). Refrigerate for at least 30 minutes or up to 2 hours.
- Add oil to large Dutch oven until it measures about 2 inches deep and heat over medium-high heat to 350 degrees. Add half of chicken to hot oil and fry until breasts register 160 degrees and drumsticks/thighs/wings register 175 degrees, 13 to 16 minutes. Adjust burner, if necessary, to maintain oil temperature between 300 and 325 degrees. Transfer chicken to paper towel–lined side of second wire rack to drain on each side for 30 seconds, then move to unlined side of rack. Return oil to 350 degrees and repeat with remaining chicken. Serve.
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