Fried Yardbird

• 1 1/4 quarts water
• 3/4 cup sugar
• 3/4 cup salt
• 1 1/4 quarts ice water
• 5 tablespoons paprika
• 5 tablespoons cayenne
• 1 tablespoon ground black pepper
• 2 tablespoons granulated garlic
• 2 tablespoons granulated onion
• 1 1/4 quarts all-purpose flour
• 2 tablespoons plus one teaspoon granulated garlic
• 5 teaspoons granulated onion
• 1 teaspoon paprika
• 1 teaspoon cayenne
• 1 1/2 teaspoons ground black pepper
• 16 pieces chicken (two whole chickens cut into 8 pieces)
• vegetable shortening or lard, for frying

1. Place the water (not the ice water), sugar, salt and spices in a pot and bring to simmer over medium heat for 5-6 minutes.
2. Whisk to ensure that all spices and sugar has dissolved completely.
3. Remove from heat and combine with ice water to chill.
4. Let chill to at least 40 degrees.
5. Place the cut chicken in a container and pour the cold liquid brine over the chicken.
6. Chill in refrigerator for 24 hours.

water, sugar, salt, water, paprika, cayenne, ground black pepper, garlic, onion, flour, garlic, onion, paprika, cayenne, ground black pepper, chicken, vegetable shortening

Taken from www.foodrepublic.com/recipes/fried-yardbird-recipe/ (may not work)