Extra Crispy Fried Chicken

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Brining is the key to making perfectly crispy fried chicken!!

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Steps

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In a large measuring cup or pitcher , combine cup salt and 2 cups hot tap water.

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Stir until dissolved.

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Add 2 cups cold tap water and stir to combine.

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Add chicken pieces to a large resealable plastic bag.

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Pour brine into bag and seal.

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Transfer to refrigerator , 8-12 hours.

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Fill a large dutch oven or cast iron pot with enough oil to reach a depth of 4 inches.

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Over medium-high , heat oil to 350 degrees on a candy or deep fry thermometer.

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Place a wire rack over a sheet pan and place next to stove.

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In a deep pie plate or cake pan , combine flour , cayenne , paprika , celery seed , 1 tablespoon plus 1 teaspoon salt , and 1 tablespoon plus 1 teaspoon black pepper.

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Whisk to combine.

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Remove a piece of chicken from brine.

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Without shaking off too much liquid , dip directly into flour mixture.

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Using both hands , adhere flour mixture to chicken , using a pinching motion with your fingers to create a rough , shaggy texture with the flour.

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The more you pinch to create this shaggy effe.

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Ingredients

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kosher salt & freshly ground black pepper, chicken, vegetable oil, all-purpose flour, cayenne pepper, paprika, celery seeds