Ingredients:

  • 2 quarts cold water
  • 1/4 cup salt
  • 2 tablespoons granulated sugar
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 whole chicken, cut into 8-10 pieces (or 2.5-3 lbs of chicken pieces)
  • 2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 2 tablespoons paprika
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • 1 tablespoon celery salt
  • 2 teaspoons ground ginger
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground mustard
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/2 cup milk or buttermilk
  • Vegetable oil or peanut oil, for frying

Instructions:

  1. Whisk together brine ingredients in a large bowl. Add chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour, or up to 4 hours.
  2. In a shallow dish, whisk together all-purpose flour, cornstarch, paprika, oregano, thyme, celery salt, ginger, garlic powder, onion powder, ground mustard, white pepper, black pepper, and salt.
  3. In a separate shallow dish, whisk together the eggs and milk (or buttermilk).
  4. Remove chicken pieces from the brine and pat dry with paper towels. Dredge each piece in the flour mixture, ensuring it's fully coated. Then, dip the chicken into the egg wash, allowing excess to drip off. Finally, dredge again in the flour mixture for a double coating.
  5. Heat vegetable or peanut oil in a deep fryer or large, heavy-bottomed pot to 325°F (160°C). Maintain this temperature throughout the frying process.
  6. Carefully add chicken pieces to the hot oil, being careful not to overcrowd the pot. Fry for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is golden brown and crispy.
  7. Remove the fried chicken from the oil and place it on a wire rack to drain excess oil. Let it rest for 5-10 minutes before serving.