Kernel Censor's Fried Chix

This fried chicken recipe uses a few unexpected ingredients to get results that rival any fast-food chain. An overnight paste made from Italian dressing mix, flour, lemon juice, salt, and oil seasons the chicken all the way to the bone. The next day, pieces get dipped in a milk-and-club soda bath and dusted lightly with pancake mix before hitting the fryer.

The club soda creates tiny air pockets in the coating that fry up extra crunchy. Pancake mix already has leavening built in, so the coating puffs slightly during frying and stays crisp instead of going soggy. A light dusting is all you need. Heavy coating falls off and burns in the oil.

The deep-fry-then-bake method is what makes this foolproof. A quick fry sets the crust, then 30 minutes in the oven cooks the chicken through without burning the exterior. No guessing about raw centers.

Kitchen Tips

• Air-dry the chicken in the fridge for at least an hour before applying the paste. Dry skin means the paste sticks better and the final crust is crispier.
• Keep the oil steady around 425°F (218°C). Fry in small batches so the temperature doesn’t drop.
• Let excess milk-soda drip off completely before dusting. Wet spots clump the pancake mix into thick globs.

Variations

• Use ranch seasoning mix instead of Italian dressing mix for a different herb flavor profile.
• Add a teaspoon of cayenne to the pancake mix for a spicy version.
• Skip the deep fry and bake the coated pieces on a rack at high heat for a lighter (but still crispy) oven-fried option.