Description
Brining is the key to making perfectly crispy fried chicken!
Ingredients
- Kosher Salt & Freshly Ground Black Pepper
- Chicken
- Vegetable Oil
- All-purpose Flour
- Cayenne Pepper
- Paprika
- Celery Seeds
Instructions
- In a large measuring cup or pitcher, combine cup salt and 2 cups hot tap water
- Stir until dissolved
- Add 2 cups cold tap water and stir to combine
- Add chicken pieces to a large resealable plastic bag
- Pour brine into bag and seal
- Transfer to refrigerator, 8-12 hours
- Fill a large dutch oven or cast iron pot with enough oil to reach a depth of 4 inches
- Over medium-high, heat oil to 350 degrees on a candy or deep fry thermometer
- Place a wire rack over a sheet pan and place next to stove
- In a deep pie plate or cake pan, combine flour, cayenne, paprika, celery seed, 1 tablespoon plus 1 teaspoon salt, and 1 tablespoon plus 1 teaspoon black pepper
- Whisk to combine
- Remove a piece of chicken from brine
- Without shaking off too much liquid, dip directly into flour mixture
- Using both hands, adhere flour mixture to chicken, using a pinching motion with your fingers to create a rough, shaggy texture with the flour
- The more you pinch to create this shaggy effect, the more crunchy and textured the fried chicken will be
- Place on a baking sheet and repeat with remaining pieces
- Carefully lower 3-4 pieces of chicken into the hot oil
- Do not overcrowd
- Fry, flipping occasionally until chicken pieces are deeply golden and read 160 degrees on an instant-read thermometer, about 10-12 minutes
- Remove with a slotted spoon to the prepared rack, and repeat with remaining pieces, adjusting the flame to maintain 350 degrees
- Serve