Place the cut-up chicken in the Chile Apple Brine and refrigerate overnight.
To make the chicken fry mix, add the cornmeal, flour and Rib Rub to a large bowl.
Drain the brined chicken well and add to the bowl with the chicken fry mix. Mix the chicken well with the breading to get a good coat. Let set in the mix for 20 minutes.
In a large heavy pot, add the canola oil and heat over medium heat to 275 degrees F.
Give the chicken a final mix and, using tongs, carefully place each piece of chicken into the hot oil. Fry until cooked through, about 14 minutes. Remove to a platter lined with paper towel and let drain before serving.
Chile Apple Brine:
Soak the chiles in hot water until softened. Transfer them to a food processor and process to a paste. Strain the paste, then transfer to a large container with a lid.
Put the apples in a food processor, skin and core included, and pulse to chop. Transfer to the container with the chile paste and add the apple cider, molasses, salt, sugar, garlic and 8 cups (1/2 gallon water).
Combine the salt, sugar, paprika, onion powder, garlic powder, black pepper, anise seed and mustard in a bowl.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.