Ingredients:
- 4 cups (950ml) Water
- 1/4 cup (55g) Kosher Salt
- 2 tablespoons (25g) Sugar
- 1 tablespoon Paprika
- 1 tablespoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Black Pepper
- 1 teaspoon Cayenne Pepper (optional, for extra heat)
- 1/2 teaspoon Dried Thyme
- 1/2 teaspoon Dried Oregano
- 2 cups (475ml) Buttermilk
- 3 lbs (1.35 kg) Chicken pieces (drumsticks, thighs, wings preferred)
- Peanut Oil, or Vegetable Oil for frying
- 3 cups (375g) All-Purpose Flour
- 1/4 cup (30g) Cornstarch
- 2 tablespoons Paprika
- 1 tablespoon Garlic Powder
- 1 tablespoon Onion Powder
- 1 tablespoon Black Pepper
- 1 teaspoon Cayenne Pepper (optional, for extra heat)
- 1 teaspoon Dried Thyme
- 1 teaspoon Dried Oregano
- 1 teaspoon Ground White Pepper
- 1 teaspoon Salt
Instructions:
- Prepare the Brine: Combine water, salt, sugar, spices, and herbs in a large bowl. Whisk until salt and sugar are dissolved.
- Marinate the Chicken: Add the buttermilk to the brine. Submerge the chicken pieces in the brine/buttermilk mixture. Cover and refrigerate for at least 4 hours, preferably overnight (up to 24 hours).
- Prepare the Dredge: In a separate large bowl, whisk together flour, cornstarch, and spices.
- Dredge the Chicken (First Coat): Remove chicken from the brine, letting excess drip off. Dredge each piece thoroughly in the flour mixture, pressing to adhere. Place on a wire rack.
- Dredge the Chicken (Second Coat): Dip chicken back into the buttermilk marinade, then dredge in the flour mixture again. Shake off excess flour.
- Heat the Oil: Heat peanut oil (or vegetable oil) in a deep fryer or pot to 325°F (160°C).
- Fry the Chicken: Carefully add chicken pieces to the hot oil, being careful not to overcrowd the fryer.
- Cook until Golden and Cooked Through: Fry for 6-8 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C).
- Drain and Serve: Remove chicken from oil and place on a wire rack to drain excess oil. Serve immediately.