Dairy free fried chicken

• 1 gallon water
• 10 bay leaves
• 4 lemons halved
• 1 head of garlic split
• 1 bunch fresh thyme
• 1/4 cup whole black peppercorns
• 2 cup kosher or table salt
• 1/2 cup honey
• 8 piece chicken (2 legs, breast, thighs,wings) or whatever you prefer
• 8 cup all purpose flour
• 3 tbsp garlic powder (or granulated)
• 2 tbsp paprika
• 2 tbsp Onion powder (or granulated)
• 1 tbsp cayenne pepper
• 2 tbsp salt and pepper
• 4 cup water
• 1 cup all-purpose flour
• 2 quart Canola, vegetable or peanut oil...your preference

1. Combine all brine ingredients and bring to a boil.
2. Then cool down and put chicken pieces in covered for up to 12 hours (minimal of 1 hour).
3. Brine can be made 3 days ahead of time
4. For slurry mix flour and water together in mixing dish.
5. Should be a heavy cream consistency.
6. After you pull your chicken out of the brine, put into the flour water mixture and then each piece into the seasoned flour and put on a flour dusted dish or directly into the frying oil.
7. Oil should be at 275 for about 15 minutes for thighs and breasts and about 10 minutes for legs and thighs.

gallon water, bay leaves, lemons halved, garlic, thyme, whole black peppercorns, kosher, honey, chicken, flour, garlic, paprika, onion, cayenne pepper, salt, water, flour, peanut oil

Taken from cookpad.com/us/recipes/345695-dairy-free-fried-chicken (may not work)