![]() Transfer chicken to clean wire racks and let rest 10 minutes. Working in 4 batches, fry chicken, turning often with tongs and adjusting heat to maintain temperature, until brown and an instant-read thermometer inserted into the thickest part of chicken registers 165° for dark meat and 160° for white meat, 10–14 minutes per batch. Fit pot with thermometer and heat oil over medium-high until thermometer registers 350°. Pour oil into a large pot to come halfway up sides. Place chicken on 2 wire racks set inside rimmed baking sheets. Transfer chicken to bowl with seasoned flour and coat, packing all around chicken and firmly into cracks and crevices shake off excess. Working with 1 piece at a time, dredge chicken in plain flour, shaking off excess, then dip in egg mixture, allowing excess to drip back into bowl. Remove chicken pieces from brine and pat dry discard brine. Whisk eggs and buttermilk in a third shallow bowl to combine. salt, and remaining 4 cups flour in another shallow bowl to combine. Whisk cornstarch, pepper, garlic powder, onion powder, paprika, fennel, 1 Tbsp. Cover pot with plastic wrap and chill chicken at least 8 hours and up to 1 day. ![]() ![]() Remove pan from heat and add 8 cups ice water, then chicken pieces. Bring to a simmer, stirring to dissolve sugar and salt. Add salt, brown sugar, peppercorns, bay leaves, and 2 cups water. Turn your oven on to about 200 degrees F (95 degrees C) so you can set the fried pieces on a rack in the oven to keep warm while you fry the next batch.Toast mustard, cumin, and fennel seeds in a large pot over medium-low heat, tossing often, until fragrant and mustard seeds are starting to pop, about 1 minute.Clip a candy thermometer to your pot with the tip immersed in the oil so you can keep an eye on the temperature fluctuations throughout the frying process. Temperature control is essential to perfect fried chicken.Nicole likes to fry chicken in her Dutch oven because it holds the heat as well as a cast iron skillet and its high sides keep the oil from splattering her kitchen.Set the chicken pieces on a rack and let them rest for about 20 minutes while you heat the oil.Be sure to let the excess buttermilk marinade drip off first before you add it to the bag. Instead of dipping the chicken in the seasoned flour mixture one piece at a time, you can shake it all together in a large paper bag or zip-top bag.After the chicken marinates, let it sit at room temperature for about an hour so the inside of the chicken isn't super cold when you fry it.The acid in buttermilk helps tenderize the chicken, so let it soak for several hours or overnight. Don't skip the buttermilk bath or try to shortcut it.If you'd like to use chicken breasts instead, cut them in half first. Nicole likes to use chicken drumsticks and thighs for this recipe because small to medium pieces cook more evenly and dark meat is less likely to dry out when you cook it.Return oil to 350 degrees F (175 degrees C) and repeat to fry remaining chicken. ![]() Remove chicken to a clean wire rack set over a paper towel-lined baking sheet. Maintain the oil temperature around 320 degrees F (160 degrees C) during cooking. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Add a few chicken pieces to the hot oil and cook, turning once or twice, until golden brown on the outside, no longer pink at the bone, and the juices run clear, 10 to 15 minutes.Heat over medium-high heat until it reaches 350 degrees F (175 degrees C). ![]()
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