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The process of brining the chicken keeps it moist and tender on the inside throughout the frying process.

Superior Crispy Fried Chicken

1/2 cup granulated sugar

3/4 cup kosher salt

1 whole chicken, cut into serving pieces

1 3/4 cups all-purpose flour

2 teaspoons dried thyme

1/4 teaspoon garlic powder

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 large eggs

1/2 cup buttermilk

Vegetable oil for frying

1. In a large bowl or pot, dissolve 1/2 cup sugar and 3/4 cup kosher salt in 8 cups cold of water. Rinse chicken pieces, and add to bowl. Cover and refrigerate for 2 hours. Remove chicken pieces, and rinse under cool water, lay out on paper towels.
2. Mix together the flour and seasonings, and place in a large zip lock-style plastic bag. Shake to mix.
3. In a medium bowl, whisk the eggs, then whisk in the buttermilk.
4. Dip half the chicken pieces in the buttermilk, then place in the plastic bag. Shake, and lay out on a wire rack. Repeat for remaining pieces. Put the rack on a large baking sheet and place in the refrigerator for 1 to 2 hours to set.
5. Pour peanut oil to a depth of 3/4 inch in a large iron Dutch oven. Place over medium-high heat. When oil is heated, arrange chicken pieces in the pan, skin side down, and cover pan. After 5 minutes, remove the cover. Rearrange pieces if some are browning more quickly than others. After 5 more minutes, turn the pieces over. Cook uncovered for 8 to 10 more minutes or until done.
6. Remove the fried chicken to a clean wire rack set over a large paper bag or paper towels and allow to drain.

Serves 4.

Nutritional Facts Per Serving: 290.3 calories; 22% calories from fat; 7.2g total fat; 123.9mg cholesterol; 1014.4mg sodium; 154.6mg potassium; 44.7g carbohydrates; 1.8g fiber; 2.5g sugar; 42.9g net carbs; 10.4g protein.

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