4For chicken breasts, cut them in half at a diagonal to ensure even cooking.
5For chicken breasts, cut them in half at a diagonal to ensure even cooking.
6For chicken breasts, cut them in half at a diagonal to ensure even cooking.
7Prepare the brine: combine a quart of water with salt, sugar, garlic powder, and cayenne pepper.
8Prepare the brine: combine a quart of water with salt, sugar, garlic powder, and cayenne pepper.
9Prepare the brine: combine a quart of water with salt, sugar, garlic powder, and cayenne pepper.
10Add the chicken to the brine and let it sit for at least two hours, or up to 24 hours, in the fridge.
11Add the chicken to the brine and let it sit for at least two hours, or up to 24 hours, in the fridge.
12Add the chicken to the brine and let it sit for at least two hours, or up to 24 hours, in the fridge.
13Prepare the dredge: combine flour, a substantial amount of cornstarch, baking powder, pepper, dried thyme, cayenne, garlic powder, and onion powder.
14Prepare the dredge: combine flour, a substantial amount of cornstarch, baking powder, pepper, dried thyme, cayenne, garlic powder, and onion powder.
15Prepare the dredge: combine flour, a substantial amount of cornstarch, baking powder, pepper, dried thyme, cayenne, garlic powder, and onion powder.
16Scoop out 1 1/4 cups of the dry dredge mixture for the batter.
17Scoop out 1 1/4 cups of the dry dredge mixture for the batter.
18Scoop out 1 1/4 cups of the dry dredge mixture for the batter.
19Transfer the remaining dredge mixture to a 13x9 inch pan for easier coating.
20Transfer the remaining dredge mixture to a 13x9 inch pan for easier coating.
21Transfer the remaining dredge mixture to a 13x9 inch pan for easier coating.
22Prepare the batter: add the reserved dry mixture, sugar, salt, and buttermilk to a bowl and whisk until it forms a thick, viscous batter.
23Prepare the batter: add the reserved dry mixture, sugar, salt, and buttermilk to a bowl and whisk until it forms a thick, viscous batter.
24Prepare the batter: add the reserved dry mixture, sugar, salt, and buttermilk to a bowl and whisk until it forms a thick, viscous batter.
25Remove chicken from the brine and wipe off excess brine.
26Remove chicken from the brine and wipe off excess brine.
27Remove chicken from the brine and wipe off excess brine.
28Toss the brined chicken in the thick batter, ensuring an even, thin coating.
29Toss the brined chicken in the thick batter, ensuring an even, thin coating.
30Toss the brined chicken in the thick batter, ensuring an even, thin coating.
31Heat oil to 340 degrees Fahrenheit (171 degrees Celsius).
32Heat oil to 340 degrees Fahrenheit (171 degrees Celsius).
33Heat oil to 340 degrees Fahrenheit (171 degrees Celsius).
34Dredge the battered chicken pieces in the dry dredge mixture, pressing to form crispy, craggy bits.
35Dredge the battered chicken pieces in the dry dredge mixture, pressing to form crispy, craggy bits.
36Dredge the battered chicken pieces in the dry dredge mixture, pressing to form crispy, craggy bits.
37Carefully drop half of the dredged chicken pieces into the hot oil, one at a time, lowering them close to the oil surface to prevent splashing. Give them a couple of swirls to prevent sticking.
38Carefully drop half of the dredged chicken pieces into the hot oil, one at a time, lowering them close to the oil surface to prevent splashing. Give them a couple of swirls to prevent sticking.
39Carefully drop half of the dredged chicken pieces into the hot oil, one at a time, lowering them close to the oil surface to prevent splashing. Give them a couple of swirls to prevent sticking.
40Fry the chicken pieces without adjusting the heat, allowing for a low and slow cooking process.
41Fry the chicken pieces without adjusting the heat, allowing for a low and slow cooking process.
42Fry the chicken pieces without adjusting the heat, allowing for a low and slow cooking process.
43Check the internal temperature of each chicken piece individually by picking it up and moving it away from the oil before inserting the thermometer.
44Check the internal temperature of each chicken piece individually by picking it up and moving it away from the oil before inserting the thermometer.
45Check the internal temperature of each chicken piece individually by picking it up and moving it away from the oil before inserting the thermometer.
46Cook drums and thighs to 160 degrees Fahrenheit (71 degrees Celsius).
47Cook drums and thighs to 160 degrees Fahrenheit (71 degrees Celsius).
48Cook drums and thighs to 160 degrees Fahrenheit (71 degrees Celsius).
49Cook breasts to 140 degrees Fahrenheit (60 degrees Celsius).
50Cook breasts to 140 degrees Fahrenheit (60 degrees Celsius).
51Cook breasts to 140 degrees Fahrenheit (60 degrees Celsius).
52Remove the first batch of fried chicken to a rack set on a rimmed baking sheet to drip off excess oil.
53Remove the first batch of fried chicken to a rack set on a rimmed baking sheet to drip off excess oil.
54Remove the first batch of fried chicken to a rack set on a rimmed baking sheet to drip off excess oil.
55Allow the oil to return to 340 degrees Fahrenheit (171 degrees Celsius) before frying the second batch.
56Allow the oil to return to 340 degrees Fahrenheit (171 degrees Celsius) before frying the second batch.
57Allow the oil to return to 340 degrees Fahrenheit (171 degrees Celsius) before frying the second batch.
Ingredients
4 lbs mixed chicken parts
4 lbs mixed chicken parts
4 lbs mixed chicken parts
1 quart water
1 quart water
1 quart water
salt
salt
salt
sugar
sugar
sugar
garlic powder
garlic powder
garlic powder
cayenne pepper
cayenne pepper
cayenne pepper
flour
flour
flour
cornstarch
cornstarch
cornstarch
baking powder
baking powder
baking powder
pepper
pepper
pepper
dried thyme
dried thyme
dried thyme
onion powder
onion powder
onion powder
buttermilk
buttermilk
buttermilk
Equipment
rimmed baking sheetrackthermometerbowl13 by 9 inch pan
Tips
Trim extra fat and skin from chicken.
Cut chicken breasts in half diagonally to ensure even cooking.
Brine chicken for at least two hours, up to 24 hours.
Use a combination of flour and cornstarch for the dredge for a crispier, crunchier, and less greasy crust.
The batter should be thick and viscous.
Wipe off extra brine from chicken before battering.
Maintain oil temperature at 340 degrees Fahrenheit (171 degrees Celsius) for frying.
Do not drop chicken from high into the oil; lower it gently to prevent splashing.
Do not adjust heat during frying to allow for a low and slow approach for juicier chicken.
Check each piece of chicken individually for doneness.
Move chicken away from hot oil when piercing with a thermometer to prevent splattering juices.
Pull dark meat (drums and thighs) at 160 degrees Fahrenheit (71 degrees Celsius) and white meat (breasts) at 140 degrees Fahrenheit (60 degrees Celsius) to account for carryover cooking.