Serves 4 to 6
Halve breasts crosswise and separate leg quarters into thighs and drumsticks. and soak in the brine...(don't miss this step)
1 quart cold water
1/4 cup salt
1/4 cup sugar
4 pounds bone-in, skin-on chicken pieces (see note)
1 cup all-purpose flour
1 cup cornstarch
5 teaspoons pepper
1 teaspoon paprika
1/2 teaspoon cayenne pepper
2 teaspoons baking powder
1 teaspoon salt
1 3/4 cups cold water
3 quarts peanut or vegetable oil
1. MAKE BRINE Whisk water, salt, and sugar in large bowl until sugar and salt dissolve. Add chicken and refrigerate for 30 minutes or up to 1 hour.
2. MAKE BATTER Whisk flour, cornstarch, pepper, paprika, cayenne, baking powder, salt, and water in large bowl until smooth. Refrigerate batter.... while chicken is brining.
burner as necessary to maintain oil temperature between 300 and 325 degrees, until deep golden brown and white meat registers 160 degrees (175 degrees for dark meat), 12 to 15 minutes. Drain chicken on wire rack set inside rimmed baking sheet. Bring oil back to 350 degrees and repeat with remaining chicken.
While your chicken is brining......
mix your batter thoroughly and set aside...
it is ready to coat the chicken......
make sure the oil is hot and drop the chicken in...cook until 165 internally.....
Oh my this is such great Chicken!!!!!! You will love it guaranteed...
Cheers to Happy !!