The SECRET To The World's BEST Fried Chicken! (Chicken Brine Recipe!)

buttermilk

🥗Healthier: plain yogurt

💰Cheaper: milk with vinegar

Plain yogurt provides similar tanginess and creaminess.

chicken

🥗Healthier: skinless chicken

💰Cheaper: chicken thighs

Skinless chicken reduces fat content, while thighs are often cheaper than breasts.

In a bowl, combine 4 cups of cold water with salt and sugar to create a brine.

Bring the brine mixture to a boil for a few minutes to dissolve the salt and sugar.

Pour the brine into a bowl of ice to cool it down to room temperature.

Submerge the chicken in the cooled brine and refrigerate for 12 to 24 hours.

In a mixing bowl, combine 4 cups of all-purpose flour and 1 cup of cornstarch in a 4:1 ratio.

Add 2 tablespoons of salt, buttery garlic pepper, chicken bouillon powder, 1 tablespoon of Italian seasoning, 1 tablespoon of onion powder, 1 tablespoon of garlic powder, and 1-2 teaspoons of lemon pepper seasoning to the flour mixture and whisk to combine.

Coat the chicken wings with 1-2 tablespoons of yellow mustard and hot sauce, mixing well to ensure even coverage.

Season the chicken wings lightly with AP seasoning or salt and pepper.

Heat oil in a fryer to 350°F (175°C).

Bread the chicken wings about 5-6 minutes before frying to allow the flour to adhere properly.

Carefully place about 5 chicken wings in the hot oil, ensuring not to overcrowd the fryer.

Fry the chicken wings for 8 to 12 minutes, monitoring for a golden brown color and an internal temperature of 165°F (74°C).

Once cooked, drain the wings and let them cool before plating.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens