Instructions
- Brine the Chicken: Dissolve Salt in Water in a large bowl. Add Chicken pieces, ensuring they are fully submerged. Refrigerate for at least 30 minutes, or up to 4 hours.
- Prepare the Dredge: In a separate bowl, combine All-purpose flour, Paprika, Garlic powder, Black pepper, Cayenne pepper, and Salt.
- Dredge the Chicken: Remove Chicken from the brine and pat dry with paper towels. Dredge each piece in the flour mixture, ensuring it is fully coated.
- Fry the Chicken: Heat Vegetable oil in a large, heavy-bottomed skillet over medium-high heat to 350°F (175°C). Carefully add Chicken pieces to the hot oil, being careful not to overcrowd the skillet. Fry for 6-8 minutes per side, or until golden brown and cooked through. Internal temperature should reach 165°F (74°C).
- Drain and Serve: Remove Chicken from the skillet and place on a wire rack to drain excess oil. Serve immediately.
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