In a large stockpot/dutch oven over high heat, pour 2 quarts of the water in along with the salt, sugar, onion powder, garlic powder, pepper, and bay leaves. Allow the mixture to come up to a rolling boil. Then reduce the heat to medium-low to simmer for 10 minutes.
Pour the brine over the chicken pieces and make sure all of the chicken pieces are fully submerged underneath the brine. Transfer the bowl/container into the refrigerator to allow the chicken to rest for at least 6 hours in the brine. Then take the vessel out of the refrigerator and remove the chicken from the brine and discard the liquid.In a large bowl, combine the buttermilk, salt, pepper, garlic powder, paprika, and hot sauce together.
While the oil is heating up, prepare the seasoned flour dredge in a large shallow bowl. Combine the flour, salt, onion powder, garlic powder, paprika, black pepper, and white pepper together. Whisk everything together to fully combine.
ButterBeReady I tried making fried chicken in air fryer yesterday. Wasn't bad at all, and minus all the oil. I just need to get oil sprayer and try again.
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