Name: Fried Chicken
Cook time: P0Y0M0DT0H55M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 6 servings
Ingredients: 4 cups hot water; 1/2 cup plus 2 tablespoons salt; 2 tablespoons granulated garlic; 2 tablespoons ground black pepper; 2 tablespoons sugar; 2 tablespoons vinegar; 1 whole halal chicken, cut into 8 pieces; 2 cups all-purpose flour; 1 tablespoon granulated garlic; 1 tablespoon black pepper; 1 tablespoon red pepper; 1 tablespoon poultry seasoning; 1 tablespoon sage; 1 tablespoon onion salt; 1 tablespoon salt; Oil, for frying; Bread and hot sauce, such as Frank’s RedHot, for serving

Directions

Special equipment:

a deep-fryer

For the brine: Combine the hot water, salt, granulated garlic, pepper, sugar and vinegar. Let cool, then add the chicken and let brine, refrigerated, for 8 hours.
For the batter: In a bowl, combine the flour, granulated garlic, black pepper, red pepper, poultry seasoning, sage, onion salt and regular salt.
Remove the chicken from the brine and shake off the excess water. Dredge in the batter mixture and coat thoroughly. Drop the chicken in the deep-fryer at 325 degrees F, piece by piece, and cook for 15 minutes. Let the chicken rest in the fry basket for 5 minutes.
Serve with bread and hot sauce on the side.

Cook’s Note

You can use a strainer to allow excess better to fall off the dredged chicken the before putting it into the oil.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Pa & Ma's Backyard BBQ, Indianapolis, IN

Fried Chicken

Ingredients

Brine:

Batter:

To Serve:

Directions

Special equipment:

Cook’s Note

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