re: WFDT

Before you walk off with it, I’ll just grab a couple wings.

I like to buy smaller whole fryers (3-1/2 to 4 lbs), which I cut up into eight pieces. I make a simple brine with equal parts of salt & sugar and then whatever other spices I decide to toss in to flavor the chicken. Let the chicken soak in the brine for 4 or 5 hours, rinse with cold water, then drop it into seasoned flour (salt, paprika, black pepper, red pepper, garlic powder, etc.), coat well, shake of the excess breading and drop into 350* oil (deep fry) for 12 to 15 minutes or until done. With these giant engineered breasts that they're raising chickens with, these days, I'll drop them in 2 or 3 minutes before adding the other pieces to make sure everything's all cooked around the same time. I keep things simple. Also, I tend to like a lighter breading for fried chicken or really for anything fried. :)