Stir the BRINE ingredients together in a large container until well combined then soak the chicken pieces and refrigerate for about 4 hours.
Set up two baking sheets with wire racks on top, one for the uncooked chicken and one for the cooked chicken.
Remove the chicken pieces from the brine then pat the chicken dry with paper towels and place on the wire rack.
In a large, strong, paper bag, or sealable container, mix together the flour, cayenne, salt, paprika, garlic, and black pepper until well combined.
Add the chicken pieces to the bag then seal tightly and shake vigorously to coat the chicken in the flour mix.
Shake off any excess flour and place then return the chicken pieces to on of the wire racks.
Heat about 3-inches of peanut oil in a dutch over medium-high heat to a temperature of about 325°F.
When the oil is hot fry the chicken, (in batches, do not overcrowd), until golden brown, 6 to 8 minutes, then flip the chicken and fry until golden brown and cooked through, 6 to 8 more minutes.
Transfer the fried chicken to the clean wire rack, the one you didnt put raw chicken on, then fry the remaining chicken the same way.
Melt the butter in a small saucepan over medium-low heat then stir in the 1 TBSP cayenne, 2 tsp paprika, and 1 tsp salt.
Brush the chicken pieces with the sauce and serve.
Print Recipe
12 people Yepped this recipe
Comments
RECIPE COMMENTS
for this recipe?
Be the first to post a comment