Fried Chicken

This fried chicken is an overnight sensation! The chicken’s journey starts in a brine and ends in oil.

Ingredients:

1 pound (450 g) chicken breast tenderloin (or combine with wings or drumsticks)

4 teaspoons (24 mL) salt

2 teaspoons (10 ml) ground black pepper

1 teaspoon (5 mL) ground white pepper

1 teaspoon (5 mL) dried oregano

1 teaspoon (5 mL) dried thyme

1/2 teaspoon (2 mL) rubbed sage

2 cloves garlic, finely chopped

2 bay leaves

4 cups (1 L) vegetable or peanut oil for frying

Coating:

2 cups (500 mL) flour

1 tablespoon (15 mL) smoked paprika

2 teaspoons (10 mL) salt

2 teaspoons (10 mL) thyme

1 teaspoon (5 mL) ground black pepper

1/2 teaspoon (2 mL) cornstarch

whole milk or buttermilk

Cooking It:

In a gallon size container (like a zipped plastic freezer bag), pour in 4 cups (1 L) of water. Add the salt, pepper, thyme, oregano, garlic, rubbed sage, garlic, and bay leaves. Add the chicken tenderloins. Cover or zip and refrigerate for up to 24 hours.

In a large bowl, combine the ingredients for the coating; flour, salt, pepper, thyme, smoked paprika, and cornstarch. In another bowl, pour in 2 cups of whole milk or buttermilk. Take the individual tenderloin pieces out of the brine solution. Dip in the flour, then the milk, and then the flour again.

In a pan, heat the oil to 375 degrees F (190 C). Carefully add the coated chicken pieces ( use tongs) and fry for about 15 minutes, until crust is golden brown. Remove pieces from oil and place on a drying rack to drain the excess oil.

Cooking It:

2 garlic cloves, finely chopped