Combine all Brine ingredients in a large pot. Bring to a boil, then cool completely. Add Chicken, ensuring it's fully submerged. Refrigerate for 24-36 hours.
Remove Chicken from the brine and pat thoroughly dry. Discard the brine.
Combine all Dredge ingredients in a large bowl. Dredge Chicken in the flour mixture, pressing to coat completely.
Heat clarified butter in a large, heavy-bottomed pot or deep fryer to 300°F (150°C).
Carefully add Chicken to the hot butter, avoiding overcrowding. Fry for 12-15 minutes, flipping halfway through, or until golden brown and cooked through (internal temperature reaches 165°F/74°C).
Remove Chicken from the butter and place on a wire rack to drain. Serve immediately.
Combine all Brine ingredients in a large pot. Bring to a boil, then cool completely. Add Chicken, ensuring it's fully submerged. Refrigerate for 24-36 hours.
Remove Chicken from the brine and pat thoroughly dry. Discard the brine.
Combine all Dredge ingredients in a large bowl. Dredge Chicken in the flour mixture, pressing to coat completely.
Heat clarified butter in a large, heavy-bottomed pot or deep fryer to 300°F (150°C).
Carefully add Chicken to the hot butter, avoiding overcrowding. Fry for 12-15 minutes, flipping halfway through, or until golden brown and cooked through (internal temperature reaches 165°F/74°C).
Remove Chicken from the butter and place on a wire rack to drain. Serve immediately.
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