In a large container, combine all Brine ingredients. Submerge Chicken in brine and refrigerate for at least 4 hours, or preferably overnight.
Remove Chicken from brine and pat completely dry with paper towels.
In a shallow dish, combine all Dredge ingredients.
Dredge each piece of Chicken in the flour mixture, ensuring it is fully coated. Shake off excess flour.
Heat Vegetable oil in a large, heavy-bottomed pot or deep fryer to 325°F (160°C).
Carefully add Chicken to the hot oil, being careful not to overcrowd the pot. Fry for 6-8 minutes per side, or until golden brown and internal temperature reaches 165°F (74°C).
Remove Chicken from oil and place on a wire rack to drain excess oil. Serve immediately.
In a large container, combine all Brine ingredients. Submerge Chicken in brine and refrigerate for at least 4 hours, or preferably overnight.
Remove Chicken from brine and pat completely dry with paper towels.
In a shallow dish, combine all Dredge ingredients.
Dredge each piece of Chicken in the flour mixture, ensuring it is fully coated. Shake off excess flour.
Heat Vegetable oil in a large, heavy-bottomed pot or deep fryer to 325°F (160°C).
Carefully add Chicken to the hot oil, being careful not to overcrowd the pot. Fry for 6-8 minutes per side, or until golden brown and internal temperature reaches 165°F (74°C).
Remove Chicken from oil and place on a wire rack to drain excess oil. Serve immediately.
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