This chicken requires that it be brined for at least 2 hours. It takes some time, but you will not be sorry. This is the crispiest fried chicken I have ever had regardless of it being gluten free.
Even without the dipping sauce this chicken is INCREDIBLE!
3-4 lbs. of chicken quarters
2 quarts of cold water
1/4 cup of sugar
1/2 cup of salt
Separate the chicken quarters. Heat 2 cups of the 2 quarts water in the microwave or stovetop, add the sugar and salt and stir until dissolved. Add the remaining cold water and chicken. Refrigerate the chicken in the brine for 1-4 hours.
1 1/4 cup of ATK flour
3/4 cup of potato starch (not flour)
1 tsp baking powder
3 tsp granulated garlic
3 tsp onion powder
2 tsp salt
4 tsp black pepper
Frying oil, peanut, canola or safflower (enough to cover the chicken)
Whisk together flour ingredients add 2 tbsp water to mixture to create lumps in flour. Add chicken to flour and squeeze the flour into the chicken. Do not shake off excess. Press the flour into the chicken skin coating well. Place floured chicken on a rack in the refrigerator. Put the rack in the refrigerator for a minimum of 30 minutes up to 2 hours.
Heat oil using a thermometer to 350 degrees. Drop in chicken after the temperature reaches 350 one piece at a time trying to maintain the temperature of the oil to 350° degrees. white meat should reach temperature of 165° and dark meat should be 175°.
Transfer the chicken to a rack with paper towels under it to absorb the oil. Allow the oil to reach 350 degrees again before frying more chicken.
1 1/4 cup hot sauce (Texas Pete’s or Crystals)
5 Tbsp Worcestershire Sauce
5 Tbsp Peanut Oil
2 Tbsp molasses
1 Tbsp Apple cider vinegar
Mix all ingredients and microwave for 2 minutes. Dunk chicken in the sauce and roll around until thoroughly coated. Serve hot and enjoy!