The recipe with the fried chicken: Outrageously good double dredge fried chicken recipe

If I could eat anything for the rest of my life without the health effects, I'd choose fried chicken. This is my super extra recipe I've developed over the years including tricks I've learnt along the way from a tonne of different people and some pretty average chicken attempts now and then. It's really crispy, moist in the centre, and is worth the amount of time it takes to make. I sometimes double or even triple the recipe. Trick here is to use good quality chicken and have the patience knowing it'll all work out!

Ingredients:

• 4 bone-in chicken pieces (such as thighs or drumsticks)

- For Wet Brine:

• 4 cups cold water

• 1/4 cup kosher/ fine Himalayan salt

• 1/4 cup sugar

• Optional: herbs and spices (like thyme, rosemary, bay leaves)

- For Dry Brine:

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1 teaspoon paprika

• 1/2 teaspoon fresh nutmeg

• 1/2 teaspoon ginger powder

• 1/2 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon cayenne pepper

- For Dredging:

• 1 cup all-purpose flour

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1/2 teaspoon paprika

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 2 large eggs

• Oil for frying (I recommend canola)

Instructions:

Wet Brine:

1. In a large bowl, combine cold water, salt, sugar, and any optional herbs or spices. Use a little bit of boiling water to ensure the salt and sugar are dissolved first then add the rest of the water.

2. Add the chicken pieces to the brine, making sure they are fully submerged. Cover the bowl and refrigerate for 12 hours minimum, ideally overnight if you've got the time.

3. After brining, remove the chicken from the brine and pat them dry with paper towels.

Dry Brine:

1. In a small bowl, mix together the salt, black pepper, paprika, garlic powder, and onion powder.

2. Rub the dry brine mixture all over the chicken pieces. Place the chicken on a wire rack set over a baking sheet and refrigerate uncovered for an additional 4 hours or overnight if you have the time. This helps the skin dry out and become crispier during frying.

Double Dredging and Frying:

1. In a shallow dish, combine the flour, salt, black pepper, paprika, garlic powder, and onion powder for dredging.

2. Now the trick here is to fully press the dry dredge mixture into the chicken and then cover with an airight lid, leaving all chicken in the dredge overnight. This step allows for the mixture for fully adhere to the chicken and helps get a super thin skin.

3. The next day, heat oil in a dutch oven to 165°C.

5. Carefully place the coated chicken into the hot oil, skin side down. Be cautious not to overcrowd the pan; fry in batches if necessary. You need to keep the temperature consistent and overcrowding with cold chicken will lower it rapidly.

6. Fry the chicken for about 12-15 minutes, turning occasionally, until the skin is deep golden brown and crispy, and the internal temperature reaches 74°C. Remember thighs will take longer than breasts and if you are cooking with bone in it takes longer than boneless.

7. Remove the fried chicken pieces and place them on a wire rack to drain excess oil.

Serve your double-dredge bone-in fried chicken hot and crispy to retain a glass-like skin texture! Serve with a side of hot sauce, macaroni cheese or simply eat as is.

Ciao

The Flaky Boy