One whole chicken, cut in 8 pieces, leaving as many bones as possible
1 quart AP flour
1 cup potato starch
7.5 grams cayenne pepper
15 grams paprika
6.25 grams mustard powder
1.25 grams garlic powder
3.75 grams onion powder
6.25 grams black pepper
25 grams salt
Passo a passo
Chicken Brine
Whisk everything together until salt and sugar is dissolved.
Chicken Dredge
Set chicken aside.
Whisk all dredge ingredients until combined.
Take a whole chicken, cut in 8-10 pieces (2 wings, 2 breasts cut in half or not depending on size, 2 thighs, 2 legs) with as many bones left in as possible, and brine it overnight.
Drain but don't dry it completely then toss in the dredge.
Let it sit for at least 15-20 minutes but not more than an hour to hydrate the flour and help create the crust.
Fry in vegetable or peanut oil at 325 Fahrenheit for 12-13 minutes or to an internal temperature of 165 degrees.
Drain on a rack or paper towels and season with kosher salt immediately when it comes out of the oil.
