Ingredients:

  • 4 cups (950ml) Water
  • 1/4 cup (50g) Kosher Salt
  • 1/4 cup (50g) Granulated Sugar
  • 1 tablespoon Black Peppercorns, crushed
  • 2 cloves Garlic, minced
  • 1 teaspoon Hot Sauce (e.g., Tabasco), optional
  • 6-8 pieces bone-in, skin-on Chicken (thighs, drumsticks, breasts)
  • 2 cups (240g) All-Purpose Flour
  • 1/2 cup (60g) Cornstarch (Cornflour in the UK)
  • 2 tablespoons Paprika
  • 1 tablespoon Garlic Powder
  • 1 tablespoon Onion Powder
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 1/2 teaspoon Cayenne Pepper (optional, for a kick)
  • 2 Large Eggs
  • 1/4 cup (60ml) Milk
  • Vegetable Oil or Peanut Oil, for frying (at least 4 cups/950ml)

Instructions:

  1. Brine the Chicken: Combine brine ingredients in a bowl. Submerge chicken in the brine, ensuring it’s fully covered. Refrigerate for at least 2 hours, or up to 4 hours.
  2. Prepare the Dredge: In a shallow dish, whisk together all dredge ingredients until well combined.
  3. Prepare the Egg Wash: In a separate shallow dish, whisk together the eggs and milk.
  4. Double-Dredge the Chicken: Remove chicken from the brine and pat dry with paper towels. Dip each piece in the flour mixture, then the egg wash, and then back into the flour mixture, pressing firmly to ensure the coating adheres. Allow chicken to rest on a wire rack for 15 minutes.
  5. Heat the Oil: Heat the oil in a large, heavy-bottomed pot or Dutch oven over medium heat to 325°F (160°C).
  6. Fry the Chicken: Carefully add chicken pieces to the hot oil, being careful not to overcrowd the pot. Maintain the oil temperature at 300-325°F (150-160°C). Fry for 6-8 minutes per side, until golden brown and the internal temperature reaches 165°F (74°C).
  7. Drain and Rest: Remove chicken from the oil and place on a wire rack to drain excess oil. Let rest for 5-10 minutes before serving.