|The Best Fried Chicken I've Ever Made|
|mint juleps + fried chicken|
For the Brine:
4C Lukewarm Water
½C Sugar & Kosher Salt
2-3lbs Chicken Wings & Drumsticks
For the Dry Rub:
1 ½t Paprika
½t Garlic Powder & Onion Powder
Prepared Brined Chicken, Completely Dried
For the Flour Coating:
2C AP Flour
Salt & Pepper, To Taste
Prepared Dry Rubbed Chicken
For the Wet Batter Dip:
½C AP Flour & Cornstarch
1t Baking Powder
Pinch of Salt & Pepper
For the Fried Chicken:
2-3lbs Chicken Wings & Chicken Drumsticks
Peanut Oil or Vegetable Shortening, For Frying
Salt & Pepper, To Taste
Honey, Hot Sauce, Pepper Vinegar, or Maple Syrup, For Serving
Directions:1. For the Brine: Place the chicken into a large Ziploc bag. Combine the water, sugar, and salt in large bowl and whisk until the sugar and salt dissolve. Pour the brine over the chicken and refrigerate for 4 hours (no longer because the chicken will become too salty). Once brined, drain & dry the chicken, and then set aside.
2. For the Dry Rub: Whisk together all of the seasonings until combined. Rub this mixture all over the dried, brined chicken until completely coated. Place the chicken into a bowl, cover, and chill overnight. Once the chicken has marinated, remove the chicken from the refrigerator and let it stand at room temperature for 1 hour.
3. For the Flour Coating: In a dish, combine the flour, cornstarch, salt, and pepper. Dredge the rubbed chicken in the flour mixture and shake the excess flour from the wings, and then place them onto a baking sheet that is lined with a cooling rack. Let the coated chicken rest for 30 minutes to an hour. This helps the chicken hold onto the crust better when it’s fried. Set the remaining flour mixture aside because the chicken will need a second coating.
4. Heat the oil in a deep fryer to 350 degrees while your chicken rests.
5. Battering the Chicken: Whisk together all of the wet batter ingredients until a smooth, thin batter is formed (this should be the consistency of a thin pancake batter, if the mixture is not thin enough, then add some water for a thinner batter). Once your chicken has rested in the flour coating, dip the chicken into the wet batter let the excess batter drip off, and then finally dredge it once again in the flour mixture, shaking off the excess flour.
6. Frying the Chicken: Fry the wings until they are a deep golden brown and cooked through, about 10-12 minutes. Once the wings are fried, remove them to a wire rack to drain, sprinkle with a little salt, and keep the chicken warm until ready to serve.
And here's some pictures from my birthday...