8 pieces of chicken (I prefer thighs)
Brine:
8 cups water
1/3 cup salt
Peanut or canola oil for deep frying
1-1/2 cup all-purpose flour
1 tablespoon plus 1 teaspoon salt
2 teaspoons granulated sugar
2 teaspoons ground pepper
1/2 teaspoon paprika
1/2 teaspoon ground savory
1/2 teaspoon ground sage
1/4 teaspoon ground ginger
1/4 teaspoon ground majoram
1/4 teaspoon onion powder
1/8 teaspoon garlic powder
1/8 teaspoon ground cayenne pepper
2 eggs
1 cups milk (if using regular milk, also add 1/4 c. water)
Dissolve 1/3 cup salt in 8 cups water. Add chicken and marinate for 2 hours. Remove chicken from brine, rinse with water and blot dry.
If you choose not to brine, sprinkle both sides of chicken with a little kosher salt.
Heat oil in a deep fryer to 350° F.
Make the breading by combining all dry ingredients in a large ziploc bag.
In a large bowl, beat the eggs and milk together.
When the oil is hot, coat each piece of chicken in the flour mix then in the egg and milk mixture.
Toss each chicken piece back in the breading bag until well-coated; let chicken sit for 2 minutes in the breading. Shake off the excess breading and place in hot oil. Reduce temperature to 300, and fry 2 to 3 pieces at a time (or whatever your fryer can hold) for 15 to 20 minutes or until the chicken is golden brown and reaches 175 degrees for dark meat, 160 for white.
Drain chicken on a rack for at least 5 minutes before serving. Do not set the chicken on paper towels – it will make it soggy. But blot off any extra oil.
If you want to keep the chicken warm until you are finished frying, place the fried pieces on a rack on a baking sheet and keep them in your oven set to 200° F.
(Adapted from Todd Wilbur)
