Ingredients:

  • 4 cups (950ml) water
  • 1/4 cup (50g) kosher salt
  • 2 tablespoons (24g) granulated sugar
  • 1 teaspoon (5ml) black pepper, freshly ground
  • 1 teaspoon (5ml) garlic powder
  • 1 teaspoon (5ml) onion powder
  • 1/2 teaspoon (2.5ml) paprika
  • 1/4 teaspoon (1.25ml) celery salt
  • 2-3 lb (900g - 1.3kg) cut-up chicken pieces (legs, thighs, breasts)
  • 2 tablespoons (16g) all-purpose flour
  • 2 teaspoons (10ml) paprika
  • 1 teaspoon (5ml) dried oregano
  • 1 teaspoon (5ml) dried basil
  • 1 teaspoon (5ml) dried thyme
  • 1 teaspoon (5ml) garlic powder
  • 1 teaspoon (5ml) onion powder
  • 1/2 teaspoon (2.5ml) ground ginger
  • 1/2 teaspoon (2.5ml) ground white pepper
  • 1/4 teaspoon (1.25ml) ground black pepper
  • 1/4 teaspoon (1.25ml) celery salt
  • 1/4 teaspoon (1.25ml) dried mustard powder
  • 1/8 teaspoon (0.625ml) ground coriander
  • 2 cups (250g) all-purpose flour
  • 1/2 cup (60g) cornstarch
  • 1 large egg, beaten
  • 1/2 cup (120ml) milk
  • 3-4 cups (700-950ml) vegetable oil, for frying

Instructions:

  1. Brine the Chicken: Combine brine ingredients in a large bowl, submerge chicken pieces, and refrigerate for 4-8 hours. This ensures juicy chicken!
  2. Prepare the Spice Blend: Whisk together all spice blend ingredients in a small bowl.
  3. Prepare the Dredge: Combine flour, cornstarch, and the entire spice blend in a shallow dish.
  4. Prepare the Egg Wash: Whisk the egg and milk in a separate shallow dish.
  5. Dredge the Chicken (First Coat): Remove chicken from the brine and pat dry. Dredge each piece in the flour mixture, ensuring it's fully coated.
  6. Dredge the Chicken (Second Coat): Dip the floured chicken into the egg wash, then back into the flour mixture, pressing the flour to adhere. This double-dredge is key for crispiness.
  7. Heat the Oil: Heat vegetable oil in a large skillet or Dutch oven over medium-high heat until it reaches 325°F (160°C).
  8. Fry the Chicken: Carefully place chicken pieces in the hot oil, being careful not to overcrowd the pan.
  9. Cook and Monitor Temperature: Fry for 6-8 minutes per side for smaller pieces, or until the internal temperature reaches 165°F (74°C) and the coating is golden brown and crispy.
  10. Drain and Serve: Remove the fried chicken and place it on a wire rack to drain excess oil. Serve immediately.