Name: Huge Fried Chicken
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M1DT1H5M0.000S
Yield: 8 servings
Ingredients: 3 tablespoons kosher salt; 2 tablespoons black pepper; 2 tablespoons granulated garlic; 1 quart warm water; 3 quarts cold water; One 3 1/2- to 4-pound chicken, cut into 8 pieces; Soybean oil, for frying; 3 cups chicken breader, preferably Monarch

Level: Intermediate

Total: 1 day 1 hr 5 min (includes brining and cooling time)
Active: 25 min

Yield: 8 servings

Ingredients

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3 tablespoons kosher salt

2 tablespoons black pepper

2 tablespoons granulated garlic

1 quart warm water

3 quarts cold water

One 3 1/2- to 4-pound chicken, cut into 8 pieces

Soybean oil, for frying

3 cups chicken breader, preferably Monarch

Directions

Special equipment:

a deep-fryer

Combine the salt, black pepper and granulated garlic in the warm water and stir until the salt has dissolved. Add the cold water. Submerge the chicken in the marinade and cover. Marinate the chicken, refrigerated, for 24 hours.
Preheat the frying oil to 350 degrees F.
Remove the chicken from the marinade and toss in the chicken breader. Coat the chicken thoroughly and shake off any excess. Deep-fry until the internal temperature reaches 165 degrees F, up to 20 minutes for the breast pieces. Remove the chicken from the oil and set on a paper towel or paper bag to collect excess oil. Allow to rest for 2 minutes before serving.