fried chicken

How To Make fried chicken

• 1

  PLACE THE CHICKEN PARTS IN A GLASS BAKING DISH, THEN POUR THE COBIED BRINE MIXTURE OVER THE CHICKEN. TOSS THEM A BIT TO MAKE SURE THEY ARE FULLY COATED.
• 2

  COVER THE DISH WITH PLASTIC WRAP AND REFRIGERATE FOR AT LEAST 4 HOURS (OVERNIGHT IS BEST.) AFTER THE CHICKEN HAS FINISHED MARINATING, DRAIN OFF THE BRINE AND ALLOW TO SIT FOR 15 TO 20 MINUTES.
• 3

  COMBINE FLOUR, SALT, ACCENT, CAYENNE PEPPER, SAGE, PAPRIKA, CORIANDER, THYME AND GARLIC POWDER IN A ZIPLOC BAG; MIX WELL.
• 4

  IN A SEPARATE DISH, MIX TOGETHER EGGS AND HOT SAUCE; SET ASIDE.
• 5

  DROP ONE CHICKEN PIECE AT A TIME INTO THE FLOUR MIXTURE. SHAKE OFF THE EXCESS COATING. NEXT, DIP EACH PIECE OF FLOUR COATED CHICKEN INTO THE EGG MIXTURE.
• 6

  DIP THE CHICKEN PIECES ONCE AGAIN INTO THE FLOUR, SHAKING OFF ANY EXCESS. LET REST ON A BAKING SHEET FOR APX 15 MINUTES.
• 7

  FILL A DUTCH OVEN WITH 6-12 CUPS OF PEANUT OIL; HEAT TO 350.
• 8

  ONCE THE OIL IS HEATED, SLOWLY DROP IN 3-4 PIECES AT A TIME. FRY FOR 12-15 MINUTES, UNTIL GOLDEN BROWN. (TURNING HALF WAY THROUGH.)
• 9

  LET DRAIN OVER PAPER TOWELING. ONCE DRAINED, SPREAD CHICKEN ON A BAKING SHEET AND KEEP WARM IN A 225 OVEN WHILE YOU FINISH FRYING THE REST OF THE CHICKEN.
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