Banquet Crispy Fried Chicken (Copycat)

• CHICKEN
• 8 -16 pieces premium quality fresh chicken
• BRINE
• 8 cups water or 2 quarts water
• 2 tablespoons fine sea salt
• 2 teaspoons Accent seasoning
• BREADING
• 4 tablespoons ground soya granules (texturized soy protein)
• 6 1/2 teaspoons fine sea salt (2 tablespoons, plus 1/2 teaspoon)
• 2 tablespoons ground black pepper
• 4 teaspoons celery salt
• 4 teaspoons ground sage
• 1 tablespoon ground ginger
• 2 1/2 teaspoons sweet paprika
• 1 teaspoon ground leaf thyme
• 3/4 teaspoon ground fennel
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground mustard
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/2 cup cornstarch, packed
• 3 1/2 cups pre-sifted all-purpose flour
• WATER WASH
• 2 quarts warm water
• DEEP-FRYING FAT (CANOLA OR VEGETABLE OIL OKAY)
• pure vegetable shortening

1. RINSE chicken; MARINATE chicken at least 2 hours in refrigerator, in the thoroughly blended and dissolved BRINE solution.
2. GRIND soya granules (texturized soy protein) in a clean spice mill or coffee grinder (preferably, grind in two batches), until 4 tablespoons are yielded; GRIND any other seasonings that need to be ground, separately (grind as finely as possible -- especially fennel seeds).
3. MEASURE the BREADING ingredients into a large bowl except the flour and cornstarch; BLEND mixture well using a whisk; BREAK up any clumps if present using the back of a spoon; MIX in 3 1/2 cups pre-sifted all-purpose flour plus 1/2 cup packed cornstarch, using the whisk to blend well.
4. POUR 2 quarts warm water into a large container for the WATER WASH.
5. REMOVE chicken from the BRINE using tongs.
6. DIP each breaded portion chicken at a time into the BREADING until evenly coated.
7. DIP chicken into the WATER WASH, followed with the BREADING again; REMOVE double-breaded chicken with tongs and place on a rack; ALLOW chicken to rest and absorb breading for a few minutes.
8. PREHEAT manufacturer's recommended amount of frying fat in deep-fryer to 315u0b0F (OR) preheat enough fat to immerse chicken completely in deep heavy stovetop pot to 315u0b0F (maintain, using a deep-fryer thermometer to gauge).
9. ADD breaded chicken to the elevated fry basket in deep-fryer without crowding (if a standard size home fryer is used, add no more than 2-3 pieces at a time); LOWER the basket slowly into the hot fat (or gently lower breaded chicken pieces using tongs into stovetop pot, turning once halfway through frying duration); FRY chicken between 15-18 minutes until golden brown and fully cooked, depending on chicken portions/sizes (juices should run clear when chicken is done).
10. DRAIN chicken on wire rack over baking sheet; TRANSFER into a preheated 170u0b0F oven until all chicken has been fried; SERVE and enjoy!

chicken, chicken, water, salt, accent seasoning, ground soya granules, salt, ground black pepper, celery salt, ground sage, ground ginger, sweet paprika, ground leaf thyme, ground fennel, ground allspice, ground mustard, cayenne pepper, garlic, onion powder, cornstarch, flour, water wash, water, vegetable oil okay, vegetable shortening

Taken from www.food.com/recipe/banquet-crispy-fried-chicken-copycat-424671 (may not work)