Ingredients:

  • 4 cups (950ml) cold water
  • 1/4 cup (60g) kosher salt
  • 2 tablespoons (25g) granulated sugar
  • 1 teaspoon black peppercorns, crushed
  • 2 cloves garlic, smashed
  • 1 bay leaf
  • 4 bone-in, skin-on chicken pieces (e.g., thighs and drumsticks) – (approx. 800g total weight)
  • 1 cup (125g) all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper (optional, for a kick)
  • 2 large eggs, lightly beaten
  • 1/2 cup (120ml) buttermilk (or milk with 1 tablespoon lemon juice added, let sit for 5 minutes)
  • 1/2 cup (120ml) vegetable oil (or canola oil)
  • 2 tablespoons unsalted butter

Instructions:

  1. Combine brine ingredients in a bowl or ziplock bag. Add chicken, ensuring it's fully submerged. Refrigerate for at least 30 minutes, ideally 1-2 hours.
  2. In the first shallow dish, whisk together flour, baking powder, salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper (if using). In the second dish, whisk together eggs and buttermilk.
  3. Remove chicken from brine and pat dry with paper towels (very important!). Dredge each piece in the flour mixture, then dip in the egg mixture, and finally dredge again in the flour mixture, pressing to adhere.
  4. Heat oil and butter in the cast-iron skillet over medium heat until shimmering.
  5. Carefully place chicken pieces in the hot oil, skin-side down, without overcrowding the pan.
  6. Cook for 6-8 minutes per side, or until golden brown and crispy. Adjust heat if needed to prevent burning.
  7. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C). If needed, continue cooking over low heat until done.
  8. Transfer chicken to a wire rack lined with paper towels to drain excess oil. Let rest for 5 minutes before serving.