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1
Start by making your brine.
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2
To a food processor or blender, add all the brine ingredients.
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3
Blend until you have a smooth consistency.
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4
Add the chicken to a large sealable bag.
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5
Pour in the brine mixture, seal, and mix around.
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6
Place in the refrigerator overnight.
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7
The following day, about 2 hours before you are going to make the chicken, take the chicken out of the refrigerator and set it aside.
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8
Make your flour mixture.
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9
To a large bowl, add the flour, paprika, cayenne, and salt, and mix well.
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10
Take each piece of chicken and thoroughly coat with the flour.
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11
Carefully shake off any excess flour, and set the floured pieces on a wire rack to rest and take more of the chill off, about 1 hour.
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12
After 1 hour, return each flour piece of chicken to the bowl of flour, and coat again, shaking off any excess flour.
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13
Yes, we are doing this twice as I find it lends to a crispier coating.
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14
Return the pieces back to the wire rack and let rest for about 30 minutes more.
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15
During this time, take a large cast iron skillet and place on the stove, over medium heat.
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16
Pour in the oil.
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17
Keep an eye on the oil temperature as you are looking for around 350 degrees F. Meanwhile, preheat oven to 225 degrees F.
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18
Make the mayonnaise sauce if you are going that route.
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19
Mix the mayo and chili garlic seasoning until mixed and set in the refrigerator until you are ready to use.
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20
Once the oil is heated, add chicken to oil, working in batches and being careful not to overcrowd the skillet.
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21
Cook for about 6 minutes per side.
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22
Again, keep an eye on the oil temperature.
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23
Once chicken is cooked, transfer to a baking sheet with a wire rack and place in the oven to keep warm.
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24
Repeat with the remaining chicken.
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25
Go ahead and serve with white bread slices and additional pickles, and if you are going the mayonnaise route, slather some onto a hot piece of chicken.
