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1
RINSE chicken; MARINATE chicken at least 2 hours in refrigerator, in the thoroughly blended and dissolved BRINE solution.
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2
GRIND soya granules (texturized soy protein) in a clean spice mill or coffee grinder (preferably, grind in two batches), until 4 tablespoons are yielded; GRIND any other seasonings that need to be ground, separately (grind as finely as possible -- especially fennel seeds).
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3
MEASURE the BREADING ingredients into a large bowl except the flour and cornstarch; BLEND mixture well using a whisk; BREAK up any clumps if present using the back of a spoon; MIX in 3 1/2 cups pre-sifted all-purpose flour plus 1/2 cup packed cornstarch, using the whisk to blend well.
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4
POUR 2 quarts warm water into a large container for the WATER WASH.
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5
REMOVE chicken from the BRINE using tongs.
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6
DIP each breaded portion chicken at a time into the BREADING until evenly coated.
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7
DIP chicken into the WATER WASH, followed with the BREADING again; REMOVE double-breaded chicken with tongs and place on a rack; ALLOW chicken to rest and absorb breading for a few minutes.
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8
PREHEAT manufacturer's recommended amount of frying fat in deep-fryer to 315u00b0F (OR) preheat enough fat to immerse chicken completely in deep heavy stovetop pot to 315u00b0F (maintain, using a deep-fryer thermometer to gauge).
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9
ADD breaded chicken to the elevated fry basket in deep-fryer without crowding (if a standard size home fryer is used, add no more than 2-3 pieces at a time); LOWER the basket slowly into the hot fat (or gently lower breaded chicken pieces using tongs into stovetop pot, turning once halfway through frying duration); FRY chicken between 15-18 minutes until golden brown and fully cooked, depending on chicken portions/sizes (juices should run clear when chicken is done).
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10
DRAIN chicken on wire rack over baking sheet; TRANSFER into a preheated 170u00b0F oven until all chicken has been fried; SERVE and enjoy!
