Ingredients:

  • 4 cups (950ml) cold water
  • 1/4 cup (55g) kosher salt (or 2 tablespoons table salt)
  • 2 tablespoons (24g) sugar
  • 1 tablespoon (8g) black peppercorns, lightly crushed
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 3-4 lbs (1.4-1.8kg) chicken pieces (bone-in, skin-on: thighs, drumsticks, wings)
  • 2 cups (250g) all-purpose flour
  • 1/4 cup (30g) cornstarch
  • 2 tablespoons paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 teaspoons dried oregano
  • 2 teaspoons dried thyme
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • 1 teaspoon ground white pepper
  • 1 teaspoon MSG (optional)
  • 1 teaspoon salt
  • 2 large eggs
  • 1/2 cup (120ml) milk or buttermilk
  • 4-6 cups (950ml-1.4L) vegetable oil or peanut oil (for frying)

Instructions:

  1. Combine brine ingredients in a large bowl. Submerge chicken completely in the brine. Cover and refrigerate for at least 4 hours, or preferably overnight.
  2. In a large bowl, whisk together flour, cornstarch, and all the spices.
  3. In a separate bowl, whisk together eggs and milk (or buttermilk).
  4. Remove chicken from brine and pat dry. Dip each piece in the egg wash, then dredge thoroughly in the flour mixture, pressing the flour to adhere. Repeat the dipping and breading process for a double coating. Place breaded chicken on a wire rack.
  5. Heat oil in a deep fryer or pot to 325°F (163°C). Carefully lower chicken pieces into the hot oil, being careful not to overcrowd the pot.
  6. Fry for approximately 6-8 minutes per side (thighs and drumsticks will take longer), until golden brown and the internal temperature reaches 165°F (74°C).
  7. Remove chicken from oil and place on a wire rack to drain excess oil. Serve immediately.