Ingredients:

  • 3 lbs chicken pieces (bone-in, skin-on thighs, drumsticks, wings)
  • 2 cups Whole or 2% Milk
  • 2 tablespoons White Vinegar or Lemon Juice
  • 1 tablespoon Kosher Salt (for brine)
  • 1 teaspoon Black Pepper (for brine)
  • 1 teaspoon Hot Sauce
  • 2 cups All-Purpose Flour
  • 1/2 cup Cornstarch
  • 1 tablespoon Kosher Salt (for dredge)
  • 1 tablespoon Smoked Paprika
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1/2 teaspoon Cayenne Pepper
  • 1/2 teaspoon Dried Thyme
  • 6-8 cups High Smoke Point Oil (Vegetable, Canola, or Peanut)

Instructions:

  1. Prepare the Quick-Soak Brine: In a large bowl, whisk together the milk, vinegar/lemon juice, salt, pepper, and hot sauce. Let sit for 5 minutes until it slightly curdles.
  2. Marinate: Add the chicken pieces to the quick-soak mixture, ensuring they are submerged. Cover and refrigerate for a minimum of 1 hour, ideally 4 hours.
  3. Prepare the Dredge: While the chicken marinates, whisk together all dry dredge ingredients (flour, cornstarch, seasonings) in a shallow dish.
  4. Heat the Oil: Add oil to the Dutch oven. Heat slowly until it reaches a stable 325°F (160°C).
  5. Dredge the Chicken: Remove chicken pieces one by one, allowing excess liquid to drip off. Thoroughly coat the chicken in the flour mixture, pressing firmly to adhere. For extra texture, quickly dip the floured piece back into any remaining brine for 1 second, then immediately re-dredge in the flour (the 'double-dip' method).
  6. The First Fry (Cooking Through): Carefully place 3-4 pieces into the hot oil (do not overcrowd the pot). Fry for 6-8 minutes per side until the internal temperature registers 160°F (71°C).
  7. The Rest and Temperature Increase: Remove chicken and place on a wire rack. Increase the oil temperature to 375°F (190°C). Allow the chicken to rest for 5 minutes while the oil heats.
  8. The Second Fry (Crisping): Return the chicken to the hotter oil. Fry for another 2-4 minutes until deep golden brown and the internal temperature reaches a safe 165°F (74°C).
  9. Drain and Season: Remove the finished chicken and place back on the rack. Immediately sprinkle with a pinch of fine salt while still hot.