Ingredients:

  • 4 cups Water
  • 1/4 cup Kosher Salt
  • 2 tablespoons Granulated Sugar
  • 1 tablespoon Hot Sauce
  • 1 teaspoon Black Peppercorns, crushed
  • 2 cloves Garlic, smashed
  • 1 sprig Fresh Rosemary (optional)
  • 3 lbs Bone-In, Skin-On Chicken Pieces (thighs, drumsticks, wings)
  • 2 cups All-Purpose Flour
  • 1/4 cup Cornstarch
  • 2 tablespoons Hot Sauce
  • 1 tablespoon Garlic Powder
  • 1 tablespoon Onion Powder
  • 1 tablespoon Smoked Paprika
  • 2 teaspoons Dried Thyme
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Ground Black Pepper
  • 1/2 teaspoon Cayenne Pepper (optional)
  • 1 teaspoon Salt
  • 4 cups Vegetable Oil

Instructions:

  1. Combine brine ingredients in a large bowl. Submerge chicken completely and refrigerate for at least 2 hours, or preferably overnight.
  2. In a shallow dish, whisk together all dry dredge ingredients. In a seperate bowl, whisk the hot sauce with 1/4 cup of the brining liquid.
  3. Remove chicken from brine and pat completely dry with paper towels. Dip each piece into the hot sauce wash, then dredge thoroughly in the flour mixture, pressing to adhere. Dip again to the hot sauce wash, then dredge in flour mixture again. Place on a wire rack.
  4. Heat vegetable oil in a large pot or deep fryer to 325°F (163°C).
  5. Carefully lower chicken pieces into the hot oil, being careful not to overcrowd the pot (fry in batches). Fry for 6-8 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C).
  6. Remove chicken from oil and place on a wire rack lined with paper towels to drain excess oil. Allow to rest for 5-10 minutes before serving.