Ingredients:

  • 4 cups (950ml) Water
  • 1/4 cup (60g) Kosher Salt
  • 1/4 cup (50g) Granulated Sugar
  • 2 tablespoons (20g) Paprika
  • 1 tablespoon (8g) Garlic Powder
  • 1 tablespoon (8g) Onion Powder
  • 1 tablespoon (7g) Dried Thyme
  • 1 teaspoon (3g) Black Pepper
  • 1 teaspoon (2g) White Pepper
  • 1 teaspoon (3g) Cayenne Pepper (adjust to taste)
  • 1 bay leaf
  • 4 lbs (1.8kg) Bone-in, skin-on Chicken Pieces (thighs, drumsticks, breasts - cut into smaller, uniform pieces)
  • 3 cups (360g) All-Purpose Flour
  • 1/2 cup (60g) Cornstarch
  • 2 tablespoons (20g) Paprika
  • 1 tablespoon (8g) Garlic Powder
  • 1 tablespoon (8g) Onion Powder
  • 1 tablespoon (8g) Dried Oregano
  • 1 teaspoon (3g) Black Pepper
  • 1 teaspoon (3g) White Pepper
  • 1 teaspoon (3g) Cayenne Pepper (adjust to taste)
  • 1 teaspoon (5g) Baking Powder
  • 1/2 teaspoon (2g) Baking Soda
  • 1 Large Egg
  • 1 cup (240ml) Buttermilk (or whole milk with 1 tablespoon lemon juice)
  • 2 tablespoons of the brine.
  • 6-8 cups (1.4-1.9L) Vegetable Oil (or Peanut Oil for the authentic flavour)

Instructions:

  1. Combine all brine ingredients in a large bowl or container. Stir until salt and sugar are dissolved.
  2. Submerge the chicken pieces in the brine, ensuring they are fully covered. Cover and refrigerate for at least 4 hours, preferably overnight (max 8 hours).
  3. In a shallow dish, whisk together flour, cornstarch, paprika, garlic powder, onion powder, oregano, black pepper, white pepper, cayenne pepper, baking powder, and baking soda.
  4. In a shallow dish whisk the egg, buttermilk, and brine liquid.
  5. Remove the chicken from the brine and pat dry thoroughly with paper towels (very important for crispy skin!). Dredge each piece in the flour mixture, pressing the flour to adhere. Dip each floured piece into the egg wash mixture. Dredge each piece again in the flour mixture, pressing to adhere. Place dredged chicken on a wire rack.
  6. Heat vegetable oil (or peanut oil) in a large, heavy-bottomed pot or deep fryer to 325°F (160°C).
  7. Carefully add chicken pieces to the hot oil, being careful not to overcrowd the pot (fry in batches). Maintain the oil temperature at 300-325°F (149-163°C).
  8. Fry the chicken for about 6-8 minutes per side (depending on piece size), until golden brown and the internal temperature reaches 165°F (74°C).
  9. Remove the fried chicken from the oil and place it on a wire rack lined with paper towels to drain excess oil. Let rest for a few minutes before serving.