A delicious spicy fried chicken recipe that involves a flavorful brine and a crispy coating. Marinated in seasoned brine and fried twice for ultimate crunch and flavor.
1: To make the brine, combine onion, carrot, celery, garlic, peppercorn, cloves, fennel seeds, bay leaves, orange, salt, sugar, and water in a large pot over medium-high heat. Bring the mixture to a simmer, remove it from heat, add pickling liquid and transfer it into an ice bath to cool completely.
2: Combine the chicken and brine in a large container, then refrigerate for 24 hours.
3: For the dredge, whisk together potato starch, flour, remaining salt, and pepper in a large bowl. Working in batches, dredge the chicken in the flour mixture, making sure to squeeze the coating into the chicken. Transfer the dredged chicken onto a baking sheet and let it rest for 30 minutes before frying.
4: Fill a large pot halfway with oil and heat it to 350F. Fry the chicken in batches until it reaches 165F. Once all the chicken is fully cooked, transfer it onto a wire rack to cool for a few minutes and then fry it a second time for 1 minute.
5: In a bowl, combine cayenne, paprika, chili powder, and garlic powder. Then carefully ladle the hot oil into the bowl and whisk together. Brush the oil over the chicken.
6: Serve the chicken with pickles.
