Fried Chicken
Crispy, juicy fried chicken with a flavorful brine and perfectly seasoned coating. The secret is in the 8-24 hour brine that ensures tender, flavorful meat every time.
Instructions
- 1
Make the brine in a large bowl or container by mixing all brine ingredients until well combined.
- 2
Place the chicken pieces into the brine, ensuring they are fully submerged. Cover with a lid or plastic wrap.
- 3
Refrigerate and let the chicken brine for 8-24 hours for maximum flavor and tenderness.
- 4
When ready to fry, heat canola oil to 375°F in a deep fryer or large, heavy pot. Use enough oil to allow multiple pieces to fry at once.
- 5
While oil is heating, prepare the batter by mixing all dry batter ingredients in a large bowl.
- 6
Remove chicken from brine and coat each piece thoroughly with the seasoned flour mixture, pressing gently to ensure good adhesion.
- 7
Carefully place coated chicken pieces into the hot oil, being careful not to overcrowd.
- 8
Fry for 12-14 minutes, turning occasionally to ensure even browning and cooking.
- 9
Remove chicken when golden brown and internal temperature reaches 165°F. Let rest on a wire rack for a few minutes before serving.
- 10
Serve hot and enjoy your perfectly crispy, juicy fried chicken!