Fried Chicken

DIRECTIONS:

1. Cut chicken into 8 pieces. Mix 2 quarts cold water with 2 tablespoon kosher salt in a large container until dissolved; add chicken pieces; Cover and transfer to refrigerator; Marinate chicken at least 4 hours in refrigerator.

2. Put the base mixture ingredients into a large sealable container. Shake to mix well; add the breading flour. Shake well until thoroughly combined.

3. Remove chicken from brine; Place chicken into the breading mixture container and shake.

4. Preheat fryer to 315°F (or preheat enough fat to immerse chicken completely in deep heavy stovetop pot between 315°F to 325°F, using a standard deep-fryer thermometer to gauge).

5. Drop each piece breaded chicken one at a time, gently into the deep-fryer basket without crowding (if a standard size home fryer is used, add no more than 2-3 pieces at a time); (if stovetop frying, gently place breaded chicken pieces into hot oil using tongs, turning once halfway through frying duration).

6. Fry chicken between 15-18 minutes until golden brown and fully cooked, depending on chicken portions/sizes (juices should run clear when chicken is done);

INGREDIENTS:

CHICKEN

1 roasting chicken, cut-up

BRINE BASE

2 quarts cold water
2 tbsp kosher salt

BASE MIXTURE

4 1⁄2 tsp sea salt
1⁄8 tsp garlic powder
4 tsp ground black pepper
1 tbsp seasoned mild chili powder
1 1⁄2 tsp ground ginger
1 1⁄2 tsp ground sage
1 tsp ground thyme
3⁄8 tsp ground anise seed
1⁄4 tsp ground celery salt
1⁄4 tsp ground cloves
1⁄4 tsp ground tarragon
1⁄4 tsp ground vanilla bean

BREADING FLOUR

2 cups unbleached bread flour