Keller Fried Chicken

How to Make Keller Fried Chicken

1. 1

   Step 1: Short brine to season

   In a large bowl or container combine the cold water, kosher salt, and sugar, stirring until dissolved. Submerge the chicken pieces in the brine, cover, and refrigerate 1.5–2 hours (no longer for best texture). After brining, remove chicken, rinse lightly if desired, and pat thoroughly dry with paper towels.

   For this step

   • 3 lbBone-in, skin-on chicken pieces (mix thighs and drumsticks), about
   • 6 cupsCold water (for brine)
   • 3 tbspKosher salt (for brine)
   • 2 tbspGranulated sugar (for brine)
   
2. 2

   Step 2: Make the seasoned dredge and coat

   In a shallow dish whisk together the flour, cornstarch, black pepper, and paprika. Season lightly with a pinch of kosher salt if you like (the brine already seasons the meat). Dredge each piece, pressing to adhere and shaking off excess; place on a wire rack and let rest 10–15 minutes so the coating sets.

   For this step

   • 2 cupsAll-purpose flour (dredge)
   • 1/2 cupCornstarch (adds crispness)
   • 2 tspFreshly ground black pepper
   • 1 tbspSweet paprika
   
3. 3

   Step 3: Heat the pan and fat

   Use a large heavy skillet (cast iron or stainless) and add the oil; warm over medium until shimmering but not smoking. Add the butter and let it melt and foam—this combination gives flavor and helps brown the crust while the oil stabilizes frying temperature.

   For this step

   • 1/2 cupNeutral oil (canola or peanut) for frying
   • 4 tbspUnsalted butter
4. 4

   Step 4: Pan-fry to a deep golden crust

   Arrange chicken pieces skin side down in a single layer without crowding; cook undisturbed over medium for 8–12 minutes until the skin is deep golden brown. Flip each piece, reduce heat to medium-low, and continue cooking, spooning the butter-oil mixture over the chicken occasionally, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C), about 12–18 more minutes depending on piece size.
   
5. 5

   Step 5: Rest and serve

   Transfer the cooked chicken to a wire rack set over a sheet pan and let rest 8–10 minutes to relax the juices and keep the coating crisp. Taste for seasoning and serve warm.

1. In a large bowl or container combine the cold water, kosher salt, and sugar, stirring until dissolved. Submerge the chicken pieces in the brine, cover, and refrigerate 1.5–2 hours (no longer for best texture). After brining, remove chicken, rinse lightly if desired, and pat thoroughly dry with paper towels.
2. In a shallow dish whisk together the flour, cornstarch, black pepper, and paprika. Season lightly with a pinch of kosher salt if you like (the brine already seasons the meat). Dredge each piece, pressing to adhere and shaking off excess; place on a wire rack and let rest 10–15 minutes so the coating sets.
3. Use a large heavy skillet (cast iron or stainless) and add the oil; warm over medium until shimmering but not smoking. Add the butter and let it melt and foam—this combination gives flavor and helps brown the crust while the oil stabilizes frying temperature.
4. Arrange chicken pieces skin side down in a single layer without crowding; cook undisturbed over medium for 8–12 minutes until the skin is deep golden brown. Flip each piece, reduce heat to medium-low, and continue cooking, spooning the butter-oil mixture over the chicken occasionally, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C), about 12–18 more minutes depending on piece size.
5. Transfer the cooked chicken to a wire rack set over a sheet pan and let rest 8–10 minutes to relax the juices and keep the coating crisp. Taste for seasoning and serve warm.