Ingredients:

  • 4 cups (950ml) water
  • 1/4 cup (55g) kosher salt
  • 2 tablespoons (30g) granulated sugar
  • 1 tablespoon (6g) paprika
  • 1 tablespoon (6g) garlic powder
  • 1 teaspoon (3g) onion powder
  • 1 teaspoon (2g) black pepper
  • 1/2 teaspoon (1g) cayenne pepper
  • 1 bay leaf
  • 3 lbs (1.36 kg) bone-in, skin-on chicken pieces (thighs and drumsticks recommended)
  • 3 cups (360g) all-purpose flour
  • 1/4 cup (30g) cornstarch
  • 2 tablespoons (12g) paprika
  • 2 tablespoons (12g) garlic powder
  • 1 tablespoon (6g) onion powder
  • 1 tablespoon (15g) ground black pepper
  • 1 tablespoon (5g) dried oregano
  • 2 teaspoons (4g) cayenne pepper (adjust to taste)
  • 1 teaspoon (6g) kosher salt
  • 1/2 teaspoon (1g) dried thyme
  • 2 large eggs
  • 1/2 cup (120ml) milk
  • 1 tablespoon (15ml) hot sauce (like Frank's RedHot)
  • Vegetable oil or peanut oil, for frying (approximately 6-8 cups / 1.4-1.9 liters)

Instructions:

  1. Prepare the Brine: Combine all brine ingredients in a large bowl and whisk until salt and sugar dissolve.
  2. Brine the Chicken: Submerge chicken pieces in the brine, ensuring they are fully covered. Cover and refrigerate for at least 1 hour, or up to 2 hours.
  3. Prepare the Dredge: In a shallow dish, whisk together all dredge ingredients.
  4. Prepare the Egg Wash: In another shallow dish, whisk together eggs, milk, and hot sauce.
  5. Heat the Oil: Heat approximately 2 inches (5cm) of oil in a large cast iron skillet or deep fryer to 325°F (165°C). Use a thermometer to monitor the temperature.
  6. Dredge the Chicken (Double Dredge): Remove chicken from the brine (discard the brine). Pat chicken dry with paper towels. Dredge each piece of chicken in the flour mixture, ensuring it's fully coated. Dip the dredged chicken into the egg wash, letting the excess drip off. Dredge it a second time in the flour mixture, pressing the flour firmly onto the chicken.
  7. Fry the Chicken: Carefully place chicken pieces into the hot oil, being careful not to overcrowd the pan (fry in batches if necessary).
  8. Cook Until Done: Fry the chicken for approximately 6-8 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C) in the thickest part of the chicken.
  9. Rest and Serve: Remove chicken from the oil and place on a wire rack to drain excess oil. Let rest for 5 minutes before serving.