From Food Network, Sunny Anderson
Stir until dissolved, add 4-5 lbs chicken, cut into pieces, if chicken is not covered in brine, add water just til covered. Refrigerate one hour.
- 2 cups Apple Cider
- 1/2 cup salt
Whisk together in small bowl:
- 2 eggs
- 2 TB cayenne powder
- 1 tsp ground black pepper
In a large brown paper bag, shake together:
- 1 cup all-purpose flour
- 1/4 cup corn starch
Drain chicken from brine, dip in egg mixture, than in brown bag. Shake bag to coat. take coated chicken out of bag, set on wire rack to rest for 10 minutes. Fry 8-10 minutes for boneless, 15-20 minutes for bone-in, in vegetable shortening at 325, in batches. Don’t overcrowd the pan. Place cooked chicken on rack or paper towel lined plate.