Chile Apple Brined Fried Chicken Recipe
Make Chile Apple Brined Fried Chicken Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Brine
Breading
Frying
Method
Brining Chicken
- 1
Prepare the Brine
In a large pot, combine water, apple cider vinegar, kosher salt, brown sugar, ancho chili powder, minced garlic, black peppercorns, and bay leaves. Stir until the salt and sugar are dissolved.
- 2
Brine the Chicken
Add the chicken pieces to the brine mixture, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, or overnight for best results.
Breading Chicken
- 3
Prepare the Breading Mixture
In a large bowl, whisk together the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, black pepper, and salt.
- 4
- 5
Coat the Chicken
Remove the chicken from the brine and pat dry with paper towels. Dip each piece into the egg wash, then dredge in the flour mixture, ensuring an even coating. Set aside on a wire rack.
Frying Chicken
- 6
- 7
Fry the Chicken
Carefully add the breaded chicken pieces to the hot oil, working in batches to avoid overcrowding. Fry for about 8-10 minutes, or until golden brown and cooked through (internal temperature should reach 165°F or 75°C).
- 8
Drain and Serve
Remove the chicken from the oil and place on a paper towel-lined plate to drain excess oil. Let it rest for a few minutes before serving.