Good Ol Fried Chicken

• 1/4 cups Sugar
• 1/4 cups Salt
• 1 quart Very Cold Water
• 4 pounds Bone-in, Skin-on Chicken Pieces
• 1- 3/4 cup Cold Water
• 1 cup Flour
• 1 cup Cornstarch
• 5 teaspoons Pepper
• 2 teaspoons Baking Powder
• 1 teaspoon Paprika
• 1/2 teaspoons Cayenne Pepper
• 1 teaspoon Salt
• 4 quarts Peanut Or Vegetable Oil

1. Using a very large bowl, prepare the brine.
2. Mix the sugar, salt, and very cold water until the sugar and salt dissolve.
3. Place the chicken pieces in the bowl, covering all pieces, and refrigerate for 30-60 minutes.
4. While the chicken is brining, mix the water, flour, cornstarch, pepper, baking powder, paprika, cayenne, and salt until the batter is smooth.
5. Refrigerate this until youre ready to fry em up!
6. Heat your oil in a Dutch oven or deep fryer until it reaches 350 degrees F. Remove the chicken from its briny home and pat dry.
7. Thats a good chicken ...
8. Separating into two or three batches, dip the chicken into the batter, letting the extra batter drip back into the bowl, and transfer to the hot oil.
9. Fry the chicken until the thickest parts measure 175 degrees F (it will take about 12-15 minutes) and the chicken is golden brown.
10. Bring the oil back up to temperature and continue with the remaining chicken.
11. Place the finished pieces on a paper towel.
12. Serve hot!
13. Or refrigerate.
14. The chicken will keep up to two days.

sugar, salt, water, chicken, water, flour, cornstarch, pepper, baking powder, paprika, cayenne pepper, salt, peanut or

Taken from tastykitchen.com/recipes/main-courses/good-ole28099-fried-chicken/ (may not work)