12 chicken thighs or mixed pieces you prefer (skin on)
Peanut oil and lard, for frying
1 qt. Coca Cola
1 tsp. Liquid Smoke (optional)
2 1/2 T. Worcestershire sauce
1 T. Tabasco
3 T. ground black pepper
3 T. coarse salt
3/4 c. peanut oil
2 1/2 c. water
DRY MIX (mix well!)
2 tsp. baking powder
2 tsp. coarse salt
4 tsp ground black pepper
1 T. cayenne
1 T. onion powder
1 T. garlic powder
2 1/2 c. flour
1 c. flat-leaf parsley
1 c. hamburger dill pickle chips
3 T. chopped garlic
Chop everything finely and combine. Add a little pickle juice, if desired. Refrigerate.
To brine: Rinse chicken, drain, and set aside. Blend together brining mix until salt dissolves. Place chicken in brine in a large covered bowl and marinate, refrigerated, for 4 hours.
To batter: Whisk egg well in a stainless steel bowl and add peanut oil and 2 1/2 cups water. Add in dry mix, whisking slowly so batter doesn't clump.
To prepare chicken: Fill a large cast-iron skillet halfway with equal amounts peanut oil and lard. Slowly bring temperature to 375º. (Use a candy thermometer.)
While oil is heating, remove chicken from brine and place in a colander in sink. Once chicken has drained, pat dry with paper towels (a critical step) and season with salt and pepper.
Dip chicken in batter and place (carefully) in hot oil. Adjust heat, as the chicken will bring down the oil temperature dramatically -- you want it back up to just above 350º . Turn chicken regularly, using tongs, to prevent burning.
After 8 or 9 minutes, remove a piece, prick it to the bone with a fork, and mash it. If the juices run clear, it's done. Continue cooking if necessary.
Serve with Pickle-Garlic Relish. Cover any leftovers with a dish towel and leave out at room temperature (or in the fridge, if you must). This keeps it crispy.