Fried Chicken

• Brine:
• 4 cups cold water
• 1/2 cup Kosher Salt
• 4 chicken bresat, bone in and skin on
• Dredge:
• 1 cup all-purpose flour
• 1 tablespoon chopped fresh thyme or 1 teaspoon dried
• freshly ground pepper
• Vegetable oil for frying
• Sauce:
• 1 tablespoon all-purpose flour
• 1 cup cream (your choice, from light to heavy)
• 1/4 tsp mace or nutmeg
• 1 tablespoon freshly chopped parsley

1. Combine water and salt in a large bowl. Add chicken breasts and allow to stand for 1 hour at room temperature. They ahould be covered with the brine; if they are not, add more water and salt.
2. Drain chicken, rinse well with cold water and pat dry with paper towels. Dredge chicken in flour combined with thyme and season with pepper.
3. Preheat oven to 400F. Pour oil into a large deep skillet, or wok, to a depth of 1/4 inch. Heat on medium-high heat. Add chicken, skin side down and fry for 4 minutes or until deeply golden. Turn heat down to medium if chicken is browning too quickly. Turn chicken, bone side down, and fry for 4 minutes more.
4. Transfer chicken to a baking sheet and bake for 18 to 25 minutes or until juices are clear.
5. Make sauce while chicken is in the oven. Carefully drain oil from frying pan. Return 1 tablespoon of oil to pan, along with flour and cook, stirring, over medium heat for 4 minutes or until golden.
6. Add cream and stir to combine. Bring mixture to a boil, reduce heat to low and add mace or nutmeg, and parsley. Season to taste with salt and pepper. Serve sauce with chicken.

cold water, kosher salt, chicken, flour, thyme, freshly ground pepper, vegetable oil, flour, cream, mace, freshly chopped

Taken from www.epicurious.com/recipes/member/views/fried-chicken-1274769 (may not work)