Kanto Fried Chicken

crispy fried butterflied chicken on serving board with steamed rice in the background.

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Learn the techniques for the crispiest, juiciest, and tastiest fried chicken ever! This Kanto Fried Chicken is crispy on the outside, juicy on the inside, and packed with flavor that the whole family will love.

Prep Time30

Cook Time30

Brining1

Total Time2

Course: Main Entree

Cuisine: Global

Servings: servings

Calories: 759kcal

Author: Lalaine Manalo

Ingredients

1 whole chicken
1 quart water
¼ cup salt
¼ cup sugar
1 cup flour
1 cup cornstarch
1 tablespoon pepper
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon paprika
½ teaspoon cayenne
2 packets (10 grams each) Maggi chicken cube
1 ¾ cup ice cold water
oil

US Customary - Metric

Instructions

Remove the backbone using poultry shears or kitchen scissors. Using a knife, cut through the breast bone, and with your hands, press the chicken down on both sides. Run fingers down on both sides of the cartilage bone to separate it from the meat. Pull the bone out carefully.
In a large, deep container, combine water, salt, and sugar. Whisk until dissolved. Add the chicken, cover, and refrigerate for 30 minutes to 1 hour.
In a bowl, combine flour, cornstarch, pepper, baking powder, salt, paprika, cayenne, and Maggi chicken cubes. Whisk together until well combined and add ice-cold water. Whisk until smooth and refrigerate until ready to use.
In a deep pan, add enough oil to cover the chicken. Heat to 350°F.
Drain chicken from the brine and pat dry. Whisk the batter again before using. Dip the chicken until thoroughly coated. Allow excess batter to drip back into the bowl.
Carefully place the chicken in the hot oil. Deep fry until golden and crisp.
Remove from heat and drain on a wire rack. Chop into serving pieces.

Notes

Check for doneness by inserting a thermometer into the thickest part of the chicken, and it should read 165°F.

Nutrition