food

Best Ever Fried Chicken

Name: The Best Ever Fried Chicken
Ingredients: For the brine:; 10 chicken thighs/drumsticks; 2 cups water; 1/2 cup light brown sugar; 1/2 cup salt; 2 teaspoons garlic powder; 2 teaspoons onion powder; Zest of 1 lemon; For the buttermilk marinade:; 2 cups buttermilk; 2 teaspoons salt; 2 teaspoons cayenne pepper; 2 teaspoons mustard powder; Freshly ground black pepper; For the dredge:; 3 cups flour; 5 teaspoons cornstarch; 1/2 cup dried polenta; 2 teaspoons salt; 1 teaspoon onion powder; 1 teaspoon garlic powder; 1 teaspoon cayenne pepper; 1 teaspoon mustard powder; Vegetable oil, for frying; Hot sauce, to serve; Slaw, to serve

Ingredients

For the brine:
10 chicken thighs/drumsticks
2 cups water
1/2 cup light brown sugar
1/2 cup salt
2 teaspoons garlic powder
2 teaspoons onion powder
Zest of 1 lemon
For the buttermilk marinade:
2 cups buttermilk
2 teaspoons salt
2 teaspoons cayenne pepper
2 teaspoons mustard powder
Freshly ground black pepper
For the dredge:
3 cups flour
5 teaspoons cornstarch
1/2 cup dried polenta
2 teaspoons salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1 teaspoon mustard powder
Vegetable oil, for frying
Hot sauce, to serve
Slaw, to serve

Steps

For the brine: Mix all the ingredients together until the sugar and salt have dissolved. Add the chicken pieces and leave covered in the fridge for 12 hours.
For the buttermilk marinade: Mix all the ingredients together. Transfer chicken to the buttermilk mixture and marinate for 4 to 6 hours.
For the dredge: Mix all the dry ingredients together. Dredge chicken in the flour mixture. Transfer to a wire rack set over a baking tray and leave uncovered for at least 30 minutes up for 4 hours in the fridge.
Heat a pot of oil or deep-fryer. Fry the chicken pieces in batches for 12 minutes. Remove from the oil, drain on paper towels and finish with a sprinkle of salt. Serve with hot sauce and slaw.