FRIED CHICKEN SOUTHERN STYLE

FRIED CHICKEN SOUTHERN STYLE
Photo: Karen's Kreative Cooking
Recipe: Adapted from 1970's Church Cookbook

Ingredients:

For the Brine:

2 qts. cold water
1/4 cups Salt
1/4 cups Sugar

4 pounds Bone-in, Skin-on Chicken Pieces,  

BATTER:

1-3/4 cup Cold Water
1 cup all purpose Flour
1 cup Cornstarch
1 tsp. salt
5 teaspoons Pepper
1/2 tsp garlic powder
1/2 tsp thyme
2 teaspoons Baking Powder
1 teaspoon Paprika
1/2 teaspoons Cayenne Pepper

 

4 quarts Vegetable Oil

Directions:
 Using a very large bowl, mix the sugar, 1/4 cup of salt, and 2 quarts of very cold water until the sugar and salt dissolve. Place the chicken pieces in the bowl, covering all pieces, and refrigerate overnight.

While the chicken is brining, mix the 1 3/4 cup water, flour, cornstarch, pepper, baking powder, paprika, cayenne, garlic powder, thyme and 1 tsp. salt until the batter is smooth. Refrigerate this until you’re ready to fry

Heat your oil in a dutch oven or deep fryer until it reaches 350 degrees. Remove the chicken from it’s brine, and pat dry. Brine makes chicken tender

Separating into two or three batches, dip the chicken into the batter, letting the extra batter drip back into the bowl, and transfer to the hot oil. Fry the chicken until the thickest parts measure 175 degrees, it will take about 12-15 minutes, and golden brown.

Bring the oil back up to temperature and continue with remaining chicken. Drain on Paper Towels