Directions: |
Directions:Rinse and blot chicken; MIX 2 quarts (8 cups) cups cold water with 2 tbsp Salt, and 2 tsp Accent seasoning in a large container with a lid, dissolved; ADD chicken pieces; COVER and transfer to refrigerator; at least 4 hours in refrigerator. MEASURE the BASE MIXTURE and 11 SECRET HERBS AND SPICES into a large re-sealable container; thoroughly combine.
REMOVE chicken from brine; PLACE one piece chicken at a time into the breading mixture container; SEAL container firmly; SHAKE chicken gently in all motions to thoroughly coat chicken until evenly and generously breaded; PLACE breaded chicken piece onto a rack to rest; REPEAT with remaining pieces’ chicken; ALLOW breaded chicken to absorb the breading for a few minutes before frying. PREHEAT fryer to 315°F (or preheat enough fat to immerse chicken completely in deep heavy stovetop pot between 315°F to 325°F, using a thermometer. CAREFULLY drop each piece breaded chicken one at a time, gently into the deep-fryer basket without crowding (if stovetop frying, gently place breaded chicken pieces into hot oil using tongs, turning once halfway through frying duration).
FRY chicken between 18-30 minutes until golden brown and fully cooked, depending on chicken portions/sizes; PLACE cooked chicken onto a mesh cookie rack (as per above) *Lightly sprinkle with HY’s Seasoning Salt and cover with tin foil. The steam will soften the breading for that added Original Recipe texture. If you prefer crisp breading, skip this part. |