Fried Chicken

 

Ingredients
Brine
3 palm fills kosher salt
3 quarts water
1-2 whole chickens
Oil
2-3 quarts peanut oil
1 bunch rosemary
1 bunch sage
1 bunch thyme
1 garlic head, halved
Wet Breading
1 quart butter milk
2 T sriracha chili sauce
Dry Breading
3 cups flour
2 T garlic powder
2 T onion powder
2 T paprika
2 T cayenne pepper
2 T kosher salt
2 T pepper

Brine
1. Add salt, water, and chicken to a large bowl and brine for 8-12 hours in the refrigerator
Oil
1. Fill 3/4 of a large sauce pan with cold peanut oil
2. Add herbs and garlic to cold oil, gradually heat oil until on medium heat for 15-20 minutes
3. Remove herbs and garlic with strainer so the oil is clean when frying chicken
Chicken
1. Heat oven to 250 degrees F, place a cooling rack over a cookie sheet to keep the oil from pooling while keeping the chicken warm in the oven
2. Remove chicken from brine and dry off
3. Heat oil to 375 degrees, slowly
4. Dredge chicken in wet mixture, (buttermilk combination); then dredge chicken in dry mixture (flour mixture), and place into oil
5. Cook 2 pieces of chicken at a time in the oil for 10 minutes, turn every 2 minutes
6. Remove from oil, place on cookie sheet and put into oven to keep warm
7. Repeat with chicken until all pieces are completed
8. Enjoy!!!