C.C. Fried Chicken

By lbgtdep

Ingredients

• brine
• 1/2 C salt
• 1/4 C sugar
• refrigerate up to 4 hrs
• Coating
• 1 1/4 C A.P. flour
• 3/4 C corn starch
• 1 t baking powder
• 1 t granulated garlic
• 1 t salt
• 2 t blk pepper

Preparation

Step 1

whisk together coating, add 2 T water, rub bet fingers to create small pieces of dough.
Move chicken from brine to coating without draining. Press coating on for thick base. don’t shake off extra. put on wire rack skin side up. refrigerate 30 mins to 2 hrs for flour to hydrate and stick to chicken.
Heat oil to 350 degrees. don’t over crowd pan. cook about 15 mins. 160 white meat, 175 for dark. transfer to paper towel to absorbe excess oil, then to wire rack so chicken remains crispy.