The Perfect Fried Chicken

Ingredients

• 1 gallon water
• 1/2 cup kosher salt
• 1/4 cup granulated sugar
• 1 tablespoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon celery salt
• 1/2 teaspoon white pepper
• 1 teaspoon paprika
• 1 teaspoon mustard powder
• 2 cups all-purpose flour
• 1 cup potato starch
• 1/4 cup corn starch
• 1 tablespoon kosher salt
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon white pepper
• 1 teaspoon celery salt
• 1 teaspoon mustard powder
• 2 cups buttermilk
• 1 large egg
• 1 tablespoon kosher salt
• vegetable oil or peanut oil
• lard or manteca

Instructions

1. Begin by preparing the brine: combine 1 gallon of water with 1/2 cup kosher salt, 1/4 cup granulated sugar, 1 tablespoon garlic powder, 1 teaspoon onion powder, 1 teaspoon celery salt, 1 teaspoon paprika, and 1 teaspoon mustard powder. Whisk until dissolved.
2. Place chicken pieces in a large bowl or zip-top bag and cover with the brine. Ensure the chicken is fully submerged.
3. Refrigerate the chicken for at least 6 hours, or preferably overnight, to allow the brine to penetrate the meat.
4. Prepare the dry dredge mix: in a wide, shallow bowl, combine 2 cups all-purpose flour, 1 cup potato starch, 1/4 cup corn starch, 1 tablespoon kosher salt, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon white pepper, 1 teaspoon celery salt, and 1 teaspoon mustard powder. Whisk to combine.
5. Prepare the wet dredge: in a separate bowl, whisk together 2 cups buttermilk, 1 large egg, and 1 tablespoon kosher salt.
6. Remove chicken from the brine, shake off excess liquid, and dredge thoroughly in the dry flour mixture, ensuring an even coating.
7. Dip the floured chicken into the buttermilk mixture, letting any excess drip off.
8. Dredge the chicken again in the dry flour mixture, pressing to ensure a good adherence.
9. Place the breaded chicken on a wire rack set over a baking sheet and let it rest for at least 30 minutes at room temperature. This helps the coating adhere better during frying.
10. Heat your chosen frying oil (vegetable oil, peanut oil, or a combination with lard/manteca) in a heavy-bottomed pot or Dutch oven to 325°F (163°C).
11. Carefully add the chicken pieces to the hot oil, being careful not to overcrowd the pot. Fry in batches if necessary.
12. Fry the chicken at 325°F (163°C) for about 10-12 minutes, turning occasionally, until golden brown and cooked through. For extra crispiness, you can double fry: remove the chicken after it's cooked, let it rest for a few minutes, then fry again at 400°F (200°C) for a minute or two until extra crispy.
13. Remove the chicken from the oil and place it on a clean wire rack to drain excess oil. Season with additional salt immediately, if desired.
14. Let the chicken rest for a few minutes before serving to allow the juices to redistribute. Enjoy your perfectly crispy and juicy fried chicken!