A flavorful fried chicken recipe featuring a brine made with vegetables, spices, and citrus for enhanced tenderness and taste. The chicken is coated in a seasoned flour mixture and fried to perfection, resulting in a crispy crust.
1: In a large stock pot combine carrot, celery, onion, garlic, oranges, lemons, peppercorns, bay leaves, cloves, oregano and 1L water.
2: Place brine mixture on stove at medium high heat until simmering or when salt and sugar has dissolved.
3: Pour the rest of the water into the brine, set aside and let cool in ice bath or refrigerator.
4: Cut chicken breasts in half.
5: Place the chicken breasts, drums and thighs into the brine for 24 hrs.
6: Rinse the chicken in cold water and set aside.
7: In a large bowl combine flour, cornstarch, potato starch, paprika, garlic powder and onion powder.
8: Dredge chicken in flour mixture. (For thicker crust, dredge chicken twice.)
9: Preheat oven to 350°F.
10: In a large thick pot, pour oil until pot is half full.
11: Heat oil to 375°F.
12: Working in small batches, place chicken in oil for 5-7 mins. (Be careful as the oil will rise once the chicken is in the fryer!)
13: On a baking sheet lined with a cooling rack, place fried chicken on rack and finish baking for 15-20 mins or until the internal temp reaches 165°F.
