Add oil to large Dutch oven until it measures 2 inches deep and heat over medium-high heat to 350 degrees. Set second wire rack in second rimmed baking sheet and line half of rack with triple layer of paper towels. Refrigerate chicken, uncovered, for at least 30 minutes or up to 2 hours.Ĥ. Working with 1 piece at a time, remove chicken from brine, letting excess drip off dredge chicken in flour mixture, pressing to adhere. Add 2 tablespoons water to flour mixture using your fingers, rub flour mixture and water together until water is evenly incorporated and shaggy pieces of dough form.ģ. Whisk flour, cornstarch, granulated garlic, baking powder, 2 teaspoons pepper, and 1 teaspoon salt together in large bowl. Submerge chicken in brine, cover, and refrigerate for at least 1 hour or up to 4 hours.Ģ. FOR THE CHICKEN: Dissolve the 1/2 cup salt and 1/4 cup sugar in 2 quarts cold water in large container. You’ll need one 12-ounce bottle of Texas Pete Original Hot Sauce for this recipe.ģ pounds bone-in chicken pieces (split breasts cut in half, drumsticks, thighs, and/or wings), trimmedġ. Use a Dutch oven that holds 6 quarts or more. Do not brine the chicken longer than 4 hours or it will be too salty. The chicken needs to brine for at least 1 hour before being coated in step 3. The coating absorbed the lip-tingling sauce and still retained its crispy, craggy texture. We let the chicken cool for 10 minutes (to let steam escape) and then spooned the tangy-spicy sauce over top, which proved to be easier and less messy than dipping. For the sauce, we combined Texas Pete Original Hot Sauce (a North Carolina specialty) with Worcestershire sauce, oil, molasses (to balance out the heat), and cider vinegar. We then deep-fried them in 350-degree peanut oil until the coating was crispy. We coated the chicken pieces in a seasoned flour mixture and let them sit in the refrigerator to ensure that the coating adhered. For this unusual sauced, or “dipped,” fried chicken, we started by brining chicken parts in a solution of salt, sugar, and water.
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