Ingredients
The Best-Ever Fried Chicken
- 10 chicken thighs/drumsticks
- Vegetable oil, for frying
- Hot sauce, to serve
- Slaw, to serve
Brine
- 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
Buttermilk Marinade
- 2 cups buttermilk
- 2 teaspoons salt
- 2 teaspoons cayenne pepper
- 2 teaspoons mustard powder
- Freshly ground black pepper
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
Steps
The Best-Ever Fried Chicken
- Add the chicken pieces to the brine and leave covered in the fridge for 12 hours.
- Transfer chicken to the buttermilk mixture and marinate for 4 to 6 hours.
- 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.
Brine
- Mix all the ingredients together until the sugar and salt have dissolved.
Buttermilk Marinade
- Mix all the ingredients together.
Dredge
- Mix all the dry ingredients together.