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Prepare the brine by adding the water, kosher salt, brown sugar and honey to a large plastic or glass bowl. Stir until the salt and sugar are dissolved then add the peppercorns, garlic, onion and Tabasco Sauce.
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Drop the chicken pieces into the brining liquid , cover and refrigerate for 24 to 48 hours. If you need to add a little more water to completely cover the chicken, that's not a problem.
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After 24 - 48 hours, remove the chicken from the brine mixture. Pat dry with paper towels.
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To make the flour and spice dredge simply toss the flour, salt, pepper, smoked paprika and chipotle powder together until completely blended.
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Add the brined chicken pieces to the flour dredge. Toss well and press the chicken pieces into the flour dredge with your palms to get good contact with the meat.
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Let stand for ten minutes, then toss again and press down with your palms again. This ensures a good crust on the chicken.
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Now it's time to warm up your oil and butter. In a 12 inch cast iron skillet heat 1 inch canola or corn oil with 1/2 cup real dairy butter until it reaches 35O degrees F. Just below medium heat works well on my stove but use a thermometer to be sure. A cast iron skillet is the best for fried chicken. Be extra careful to regulate the heat properly of using anything other than cast iron. Even cooking is essential.
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Drop the dredged chicken pieces into the hot oil/butter mix and cook for approximately 35- 40 minutes depending on the size of your chicken pieces, turning at least once halfway through the cooking time. I start with the dark meat pieces and add the breasts about 10-15 minutes into the cooking time because these will cook faster. I always use my meat thermometer to ensure that the largest pieces have reached an internal temperature of 175 degrees F, which is perfect for fried chicken. The chicken should be a beautiful golden brown when it comes out of the oil. Let it rest on a wire rack to drain for 10 minutes before serving.