Ingredients:
- 4 cups cold water
- 1/4 cup kosher salt
- 2 tablespoons granulated sugar
- 1 tablespoon black peppercorns, cracked
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 (2-3 lb) whole chicken, cut into 8 pieces
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 2 tablespoons paprika
- 2 tablespoons garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried thyme
- 1 tablespoon dried oregano
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper (optional)
- 2 large eggs
- 1 cup buttermilk
- 4-6 cups vegetable oil, for frying
Instructions:
- In a large bowl, combine all brine ingredients and stir until salt and sugar are dissolved. Submerge chicken pieces in the brine. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
- In a shallow dish, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, thyme, oregano, salt, pepper, and cayenne pepper (if using).
- In a separate shallow dish, whisk together the eggs and buttermilk.
- Remove chicken pieces from the brine and pat completely dry with paper towels. One at a time, dredge each piece in the flour mixture, ensuring it's fully coated. Dip in the egg wash, then dredge again in the flour mixture, pressing the flour onto the chicken to ensure a thick coating.
- Pour vegetable oil into a large cast iron skillet or deep fryer to a depth of about 1-2 inches. Heat over medium-high heat until the oil reaches 325°F (163°C). Use a thermometer to monitor the temperature.
- Carefully add the chicken pieces to the hot oil, being careful not to overcrowd the pan (fry in batches if necessary). Maintain the oil temperature at 300-325°F (149-163°C). Fry for about 6-8 minutes per side for smaller pieces (drumsticks, thighs) and 8-10 minutes per side for larger pieces (breasts), or until the chicken is golden brown and the internal temperature reaches 165°F (74°C).
- Remove the fried chicken from the oil and place on a wire rack to drain excess oil. Serve immediately.