In a large container, combine all Brine ingredients. Submerge Chicken in brine and refrigerate for at least 24 hours.
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. Repeat the dredging process for a double coating.
Heat Peanut oil in a large, heavy-bottomed pot or deep fryer to 325°F (160°C). Add Rosemary and Thyme sprigs to the oil to infuse flavor.
Carefully add Chicken to the hot oil, being careful not to overcrowd the pot. Fry for 8-10 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 24 hours.
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. Repeat the dredging process for a double coating.
Heat Peanut oil in a large, heavy-bottomed pot or deep fryer to 325°F (160°C). Add Rosemary and Thyme sprigs to the oil to infuse flavor.
Carefully add Chicken to the hot oil, being careful not to overcrowd the pot. Fry for 8-10 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.
Comments