Combine all Brine ingredients in a large bowl. Add Chicken, ensuring it's fully submerged. Refrigerate for 8-12 hours.
Remove Chicken from the brine and pat dry. Discard the brine.
Dredge Chicken in the First Coat dredge mixture, ensuring each piece is fully coated. Shake off excess.
Dredge Chicken again in the Second Coat dredge mixture, pressing to adhere. This double dredge creates a thicker, crispier coating.
Heat peanut oil in a large, heavy-bottomed pot or deep fryer to 325°F (160°C).
Carefully add Chicken to the hot oil, avoiding overcrowding. Fry for 7-9 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F/74°C).
Remove Chicken from the oil and place on a wire rack to drain. Serve immediately.
Combine all Brine ingredients in a large bowl. Add Chicken, ensuring it's fully submerged. Refrigerate for 8-12 hours.
Remove Chicken from the brine and pat dry. Discard the brine.
Dredge Chicken in the First Coat dredge mixture, ensuring each piece is fully coated. Shake off excess.
Dredge Chicken again in the Second Coat dredge mixture, pressing to adhere. This double dredge creates a thicker, crispier coating.
Heat peanut oil in a large, heavy-bottomed pot or deep fryer to 325°F (160°C).
Carefully add Chicken to the hot oil, avoiding overcrowding. Fry for 7-9 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F/74°C).
Remove Chicken from the oil and place on a wire rack to drain. Serve immediately.
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