The Tastiest Fried Chicken, Ever!

By Thom7747

A word on brining. For those not familiar with the process it may seem that soaking the chicken in water with so much salt is just asking for trouble. But brining actually makes the chicken moist and well-seasoned. Why? Through science. Osmosis actually – the theory of molecules moving from an area of high density to an area of relative lower concentration. Meaning, that the water molecules seek to move from the higher density of the salted water to the relatively lower saline density of the meat. As the water moves into the meat, it brings some of its flavoring with it. Thus, a more flavorful and moist piece of meat on your plate. (Ok, enough with the science.)

Ingredients

• Brined Fried Chicken
• 2 tablespoon paprika
• 4 teaspoons cayenne pepper
• 2 teaspoon fresh cracked black pepper
• 3/4 cup kosher salt
• 1/2 cup sugar
• 1 1/2 cups all-purpose flour
• Canola Oil for frying

Details

Servings 4
Adapted from ceramiccanvas.com

Preparation

Step 1

Mix paprika, cayenne and black pepper in a bowl and set aside. Meanwhile break whole chicken apart into eight pieces (if the breasts are large you may want to further divide each in half). Rub chicken piece with the paprika mix – each piece should have a generous coating. Set aside.

Bring 3 cups of water to a bowl in medium saucepan. Remove saucepan from heat. Stir in kosher salt and sugar into hot water until both dissolve. Pour brine into a large mixing bowl. Add enough ice (about 3 cups) or iced water into bowl until water is complete cooled.

Place chicken pieces into cold brine. Make sure that all of the pieces are completely submerged in the brine. If needed, place a small plate on top of the chicken to keep it submerged. Place chicken in the refrigerator and let marinate for 24 hours.

Pour oil into a large skillet – about 2’ inches deep. Over a medium high flame, heat oil to a temperature of 350°F.

Spread flour across a large plate. Set aside.

Remove chicken pieces from brine and gently rinse off excess brine solution with fresh water. While chicken is still wet from the rinse, immediately dredge it in the flour – it should have a complete coating of flour – and place the chicken piece in the hot oil for frying. Repeat with as many pieces that can fit in pan without overcrowding.

Cook for 5 minutes, then turn the chicken over and cook for an additional 10 minutes for white meat and 12 minutes for dark meat or until chicken is done.

Drain pieces of a paper towel.