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Ingredients
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Brine and Chicken Preparation
Method
Brining and Frying
- 1
Brining the Chicken
In a large pot, combine water, kosher salt, sugar, black peppercorns, garlic cloves, and bay leaves. Bring to a boil, stirring until salt and sugar dissolve. Remove from heat and allow to cool completely. Submerge the whole chicken in the brine and refrigerate for at least 4 hours or overnight.
- 2
Dredging the Chicken
Remove the chicken from the brine, rinse under cold water, and pat dry with paper towels. In a shallow dish, combine flour, additional salt, pepper, and any desired spices (like paprika or cayenne). Dredge the chicken in the flour mixture until fully coated.
- 3
Frying the Chicken
In a large pot or deep fryer, heat oil to 350°F (175°C). Carefully lower the dredged chicken into the hot oil. Fry for about 12-15 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is golden brown. Drain on paper towels before serving.