Recipe

THE BEST BRINED FRIED CHICKEN

Cookingwithcocktailrings.com

Make the brine

Bring 2½ quarts of water to a boil in a large pot over medium-high heat. Add sugar, salt, paprika, cayenne, garlic powder, onion powder & black pepper. Bring to a boil for ~5 min then remove from heat & let cool completely. Add 3 cups of ice cubes & 2 cups of cold water to chill brine.

1

Brine the chicken

Add chicken pieces to a large container & pour the brine over the top. Cover & refrigerate for at least 4 hours (up to 24hrs).

2

Heat lard

Add lard to a Dutch oven (or cast iron pan) & slowly melt the lard until it reaches 1-inch up the side of the pot, & heat to 325ºF.

3

Remove chicken

Remove the chicken from the brine.

4

Make dredge

In a large bowl whisk together the flour with the garlic powder, onion powder, paprika, pepper & cayenne.

5

Dredge chicken & fry

Working in batches, dredge chicken in the flour mixture, & shake off any excess. Add to the heated lard. Fry, until chicken is golden brown on all sides (~10-12 min for  thicker pieces / ~8 min for drumsticks & wings). Timing will vary depending on cut.

6

Let drain

Remove chicken from oil & place on a wire rack set over baking sheet or paper towel lined plate to drain excess oil. Serve hot.

7