Place chicken pieces in a non-reactive container such as porcelain, plastic, glass or stainless steel and pour brine over chicken; cover with plastic wrap and refrigerate for 3 hours.  Remove chicken from brine and thorough since in running tap water and pat dry on paper towels.

DREDGE INGREDIENTS:

1 cup all-purpose flour
1 tablespoon corn starch
1/4 cup powdered milk
1 teaspoon rubbed sage
2 teaspoons fine table salt, Morton
1 teaspoon baking soda
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon Wild Bill's Meat Rub
1 teaspoon freshly ground black peppercorns (Tellicherry)
1 teaspoon paprika
1/2 teaspoon cayenne pepper

OPTIONAL DREDGE INGREDIENTS:

1 cup House-Autry Chicken Breader
1 tablespoon Wild Bill's Meat Rub

Place chicken pieces in a non-reactive container such as porcelain, plastic, glass or stainless steel and pour brine over chicken; cover with plastic wrap and refrigerate for 3 hours.  Remove chicken from brine and thorough since in running tap water and pat dry on paper towels.  Sprinkle each piece of chicken with Wild Bill's Meat Rub. 

Heat peanut oil or oil of your choice in deep fryer to 350 degrees F.  Mix the flour (dredge) mixture and place into a one gallon or larger zip-loc type bag.  Add several pieces of chicken, seal bag and shake bag to coat chicken.  Remove chicken pieces and place on a plate and repeat process with remaining chicken pieces.  Add chicken to the hot oil and cook at least 10 minutes and turn chicken and cook for another 5 to 8 minutes until golden brown.  Dark chicken pieces require about 15 to 18 minutes to fully cook and the white pieces about 10 to 15 minutes.

Remove chicken from the oil and transfer to a cooling rack over paper towels to allow excess oil to drain or suspend wire basket over the hot oil if using a deep fryer.  Serve chicken while still hot and crispy with your favorite sides.

YIELD: 4 servings

Above brined chicken deep fried on 03-14-13 and used brine with only water, salt and brown sugar.  Chicken was moist and not greasy at all and had wonderful texture and taste.  Some of the best deep fried chicken that I have ever done! 

Click on thumbnail sequence pixs for a larger screen view:

NOTE:  Most of the thumbnail pixs above were archived from a Buttermilk Chicken Deep Fried recipe that I recently did.  I did not use Buttermilk in this recipe.  Will add updated pixs at a later date.

The small deep fryer, Waring Pro I am using holds one (1) gallon of oil and a little small for all deep frying needs since I would like to deep fry a whole cut up chicken at one time.  I could have crowded the chicken pieces but did it in two batches instead.  The deep fryer heated the oil up to 350 degrees F. in about 15 minutes and kept it there without any problem.  Well worth the 100 bucks and has two smaller baskets you can use side by side to deep fry two different food items if desired.  For 100 dollars, do not expect to receive a commercial heavy duty deep fryer.  The above Waring brand deep fryer has a very thin stainless steel outer shell and enamel steel coated  reservoir for the cooking oil.  The heating element assembly is easily removable for cleaning, a big plus.  As I have said many times on this website, "Normally, you get what you pay for."  This unit is great for the home consumer and/or small family, but I am use to something a little more heavy duty but it does work fine and clean-up is not difficult either.

Web published by Bill aka Mickey Porter 03-15-13.

LEAVING ON A SPIRITUAL NOTE