Ingredients:

  • 4 cups (950 ml) cold water
  • 1/4 cup (60 ml) kosher salt
  • 2 tablespoons (30 ml) granulated sugar
  • 1 tablespoon (15 ml) garlic powder
  • 1 tablespoon (15 ml) onion powder
  • 1 teaspoon (5 ml) paprika
  • 1/2 teaspoon (2.5 ml) black pepper
  • 1/2 teaspoon (2.5 ml) cayenne pepper (optional)
  • 1 whole chicken (about 3-4 lbs / 1.4-1.8 kg), cut into 8 pieces
  • 2 cups (250 g) all-purpose flour
  • 2 teaspoons (10 ml) paprika
  • 2 teaspoons (10 ml) garlic powder
  • 2 teaspoons (10 ml) onion powder
  • 1 teaspoon (5 ml) dried thyme
  • 1 teaspoon (5 ml) dried oregano
  • 1 teaspoon (5 ml) black pepper
  • 1/2 teaspoon (2.5 ml) cayenne pepper (optional)
  • 2 large eggs
  • 1/2 cup (120 ml) milk or buttermilk
  • Vegetable oil or canola oil, for frying (about 4-6 cups / 950 ml - 1.4 L)

Instructions:

  1. In a large bowl, whisk together water, salt, sugar, garlic powder, onion powder, paprika, black pepper, and cayenne pepper (if using) until the salt and sugar are dissolved. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, or up to 6 hours.
  2. In one shallow dish, combine flour, paprika, garlic powder, onion powder, thyme, oregano, black pepper, and cayenne pepper (if using). In another shallow dish, whisk together eggs and milk (or buttermilk).
  3. Pour vegetable or canola oil into a large, heavy-bottomed pot or Dutch oven until it’s about 2 inches deep. Heat over medium-high heat to 325°F (160°C). Use a kitchen thermometer to monitor the temperature.
  4. Remove chicken pieces from the brine and pat them dry with paper towels. Dredge each piece in the flour mixture, then dip in the egg mixture, and finally dredge again in the flour mixture, making sure to coat evenly.
  5. Carefully place a few pieces of chicken at a time into the hot oil, being careful not to overcrowd the pot. Fry for 6-8 minutes per side, or until the chicken is golden brown and the internal temperature reaches 165°F (74°C) in the thickest part.
  6. Remove the fried chicken from the pot and place it on a wire rack lined with paper towels to drain excess oil. Serve immediately and enjoy your easy fried chicken recipe!