Ingredients

Brine

• 2 tbsp sugar
• 1.5tbsp salt
• 1 tbsp garlic powder
• 0.5 tsp cayenne pepper
• 4 pounds bone in chicken pieces

Batter and Dredge

• 2 cups (8 ounces) cornstarch
• 1 cups (5 ounces) all purpose flour
• 4 tsp dried thyme
• 1 tbsp garlic powder
• 1 tbsp pepper
• 2 tsp baking powder
• 2 tsp onion powder
• ¹⁄₄ tsp cayenne pepper

Wet Batter

• ²⁄₃ cup buttermilk
• 1 tsp table salt
• 1 tsp sugar
• 2.5 quarts oil

Method

• Brine for 2hr - 24hr
• Make the dredge first and reserve 1.25 cups (5.5 ounces) of dry mixture
  • the above salt level is a bit low, last time i I used 2 extra heaped teaspoons of KFC mixture

• Use the reserve to make wet batter

  • consistency should be thick

• Coat chicken in wet, then toss in dry to develop craggy bits

• Frying

  • initial oil 340F
  • maintain 305 - 315F
  • white meat - 145F
  • dark meat - 160F
  • depending on thickness 10min
  • for thin pieces, use higher oil temp to quickly brown the outside before inside is overdone

• rest 20min

Last modified on 2026-03-01