A staple of the south. Good fried chicken is easy to find, but great fried chicken is tough to achieve. After experimenting with several different recipes and techniques, this is what I've come up with to create the best fried chicken.
Brine Ingredients:
2 cups water
4 tbsp salt
2 tbsp granulated sugar
1 tbsp garlic powder
1 tbsp onion powder
1/2 tbsp paprika
1 tsp cayenne
handful of ice cubes
Dredge Ingredients:
2 cups AP flour
2 tbsp salt
2 tbsp fine ground black pepper
2 tbsp garlic powder
2 tbsp onion powder
1 tbsp paprika
1 tsp cayenne
Bring water to a boil, combine hot water with brine seasonings and mix till dissolved. Allow liquid to cool completely.
Place chicken and ice cubes in a sealable container, pour cooled brine over the chicken. Seal container and marinate at least 6 hours, marinate over night for best results.
Remove chicken from brine and dry before dredging.
Mix all dredge ingredients together. Coat chicken in dredge till completely covered.
Preheat oil to 350 Fahrenheit. Fry chicken until it reaches an internal temperature of 165 Fahrenheit, usually about 8-12 minutes.
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