- ¼ cup plus 1 teaspoon salt
- ¼ cup sugar
- 1 garlic clove, minced
- 2 pounds boneless skinless chicken thighs and/or breasts cut into strips
- 1 large egg
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ cups buttermilk
- 1 cup cornmeal
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 2 teaspoons paprika
- ½ teaspoon cayenne pepper
- 1/2 cup plus ½ cup cornstarch
- 2 quarts vegetable oil
- In a large glass bowl add 1-quart cold water, ¼ cup salt, sugar, and the minced garlic. Mix together and add the chicken. If the brine doesn’t completely cover the chicken add enough water to cover. Cover with plastic wrap and refrigerate for a minimum of one hour. Remove the chicken from the brine and pat dry with paper towels.
- In a medium bowl add the egg, baking powder, baking soda, and buttermilk. Whisk, the egg/buttermilk mixture will foam slightly.
- In a separate medium sized bowl add the cornmeal, garlic powder, onion powder, paprika, cayenne pepper, 1 teaspoon salt, and ½ cup cornstarch. Using a fork mix together.
- In a gallon size zipper bag add ½ cup cornstarch.
- Place half of the chicken in the zipper bag and shake to coat. Remove the chicken and place in the egg/buttermilk mixture, then coat in the cornmeal mixture. Place chicken on a plate and cover with a kitchen towel. Refrigerate for 30 minutes.
- In a large heavy bottom pot over medium-high heat add the vegetable oil until it is 2-3 inches deep. Using a thermometer verify that the temperature is 350-360 degrees Fahrenheit. Place ⅓ to ½ of the chicken in the oil. Let it fry for 3-4 minutes then turn and fry for 3-4 additional minutes, until the breast strips are at least 10 degrees Fahrenheit and the thighs are at least 175 degrees Fahrenheit. Remove from the heat and place on a wire rack to drain additional grease. Make sure the oil is at 350-360 degrees Fahrenheit then repeat with the remaining chicken.
Tomorrow: November is National Raisin Month. Tomorrow’s recipe will include raisins.