Instructions
- In a large bowl, combine all Brine ingredients. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 8 hours, or up to 24 hours.
- In a separate shallow dish, combine all Coating ingredients.
- Remove the chicken from the brine and discard the brine.
- Dredge each piece of chicken in the Coating mixture, pressing firmly to ensure it adheres well. Shake off any excess flour.
- Place the dredged chicken on a wire rack and refrigerate for 30 minutes to allow the coating to fully adhere.
- Heat the Refined coconut oil in a large, heavy-bottomed skillet or Dutch oven over medium heat until it reaches 325°F (160°C).
- Carefully place the chicken pieces in the hot oil, being careful not to overcrowd the skillet. Fry in batches if necessary.
- Fry for about 6-8 minutes on each side, or until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (74°C).
- Remove the chicken from the skillet and place it on a wire rack lined with paper towels to drain excess oil.
- Serve immediately and enjoy!
