Southern Fried Chicken

My Brined, Double Dredged & Double Fried take on classic fried chicken.

Southern Fried Chicken

8-10x chicken thighs (can be any piece)

Brine:

6 cups water

2 cups hot water

3 tbsp brown sugar

3 tbsp salt

1 tbsp whole black peppercorns

6 smashed garlic cloves

2 bay leaves

Dredge:

2 cups flour

1 cup cornstarch

1 tsp baking soda

4 tbsp Assault & Peppery Dry Wing Rub (or any of your favorite spice/ seasoning mix)

Wash:

3 eggs

2 cups water

1. Add garlic, peppercorns, bay leaves, salt and sugar to a stainless steel bowl large enough to hold 8 cups water + chicken

2. Microwave 2 cups of water for 2mins on high then add to bowl. Whisk together until salt and sugar dissolve.

3. Add 6 cups of cold water and whisk some more. When cool add chicken. Cover and refrigerate overnight.

4. Next day remove chicken from brine and pat dry. Set aside on rack to continue to dry.

5. Remove chicken from brine and pat dry. Beat eggs and water in a medium bowl.

6. Dip chicken in egg wash thoroughly, but let excess egg wash drip off before dredging in flour. Set chicken aside on a rack. Do this once for each piece giving each piece a chance to set for a few minutes as you dredge all the pieces.

   1. Tip: Before dredging chicken, I like to dip clean fingers into the egg wash and then into flour repeatedly to build up a sticky floured hand. Then I “wash” sticky hand by scooping some dry flour mix with my clean hand and rub both hands together so sticky little crumbs and drips fall into dry dredge mix. These little nuggets will stick to chicken and give you those crusty extra crispy ridges all over pro fried chicken. Repeat this “washing” as your fingers build up through the process.

7. Now do one more round and repeat egg wash and dredge for each then set on rack to dry overnight in fridge uncovered. This allows dredge to set, helping crunchy layer to stick better during frying and when eating.

   1. Note: Keep in mind, the second dredge can cause a super thick and bready layer to form preventing the skin from crisping up… so it is a delicate dance to do another dredge and is optional.

8. Next day preheat oil to 350.

9. Fry in batches (4-5 thighs depending on size of chicken and your fryer/ pot) to avoid crowding and dropping oil temp too much. Fry for 10 minutes and then drain and let rest on rack while you fry next batch.

10. Turn up oil to 375 and fry first batch for 5-7 minutes until super crispy and golden brown. Repeat for rest of chicken.

11. Set on rack to drain and rest for 2-3 mins before serving.

12. Feel free to dust with more seasoning for extra kick or go wild with hot sauce and/or honey!

For the full flavor experience, serve these with garlic mashed potatoes and chicken gravy!