Ingredients:

  • 4 cups (950 ml) water
  • 1/4 cup (55g) kosher salt
  • 1/4 cup (50g) granulated sugar
  • 2 tablespoons (14g) black peppercorns, crushed
  • 4 cloves garlic, smashed
  • 1 tablespoon hot sauce (like Tabasco)
  • 1 (3-4 pound/1.3-1.8 kg) whole chicken, cut into 8 pieces (or your preferred cuts)
  • 3 cups (360g) all-purpose flour
  • 2 tablespoons (16g) smoked paprika
  • 1 tablespoon (8g) garlic powder
  • 1 tablespoon (8g) onion powder
  • 1 teaspoon (3g) dried thyme
  • 1 teaspoon (3g) dried oregano
  • 1/2 teaspoon (1.5g) ground cinnamon
  • 1 teaspoon (5g) salt
  • 1/2 teaspoon (2.5g) black pepper
  • 2 large eggs
  • 1/2 cup (120 ml) buttermilk
  • 4 cups (950ml) vegetable oil, for frying (or peanut oil)
  • 1/4 cup of leftover chicken drippings
  • 1/4 cup all-purpose flour
  • 2 cups of chicken broth
  • Salt and black pepper

Instructions:

  1. Combine brine ingredients in a large bowl. Submerge chicken completely and refrigerate for at least 2 hours, or up to 4 hours.
  2. In a shallow dish, whisk together flour, spices, salt, and pepper.
  3. In a separate shallow dish, whisk together eggs and buttermilk.
  4. Remove chicken from brine and pat dry. Dredge each piece thoroughly in the flour mixture, ensuring it's fully coated.
  5. Dip each floured piece into the egg wash, letting excess drip off.
  6. Dredge again in the flour mixture, pressing the flour into the chicken to create a thick, even coating.
  7. Heat oil in a cast-iron skillet to 325°F (160°C). Carefully place chicken pieces in the hot oil, being careful not to overcrowd the pan.
  8. Fry for 6-8 minutes per side, or until the chicken is golden brown and the internal temperature reaches 165°F (74°C). Use a thermometer to verify.
  9. Remove chicken from skillet and place on a wire rack to drain excess oil. Let rest for 5-10 minutes before serving.
  10. Transfer chicken and keep it hot. Remove most of the oil and add butter in drippings, then whisk in the flour. Let this cook for a minute or two to cook out the raw flour taste. Gradually whisk in the chicken broth, scraping up any browned bits from the bottom of the pan. Simmer until the gravy has thickened. Season with salt and pepper to taste.