• Cut the whole chicken into parts. It is important to keep the skin on the breast pieces for this recipe. In the video below, you can get inspired on how to do it.

Fried Chicken

• We chose to divide the legs into two pieces: Thighs and drumsticks.
• Since part of the chicken was used for other recipes, we decided to only deep fry the thighs, drumsticks, and wings.
• To ensure juicy chicken, we brine them for 2 days.
• Brining is done by boiling 50 grams of salt, 25 grams of sugar, a couple of bay leaves, and whole peppercorns. Let the mixture cool down and place the meat in the water for 1-2 days.
• Rinse the chicken briefly under running water and let it dry for about 15 minutes.
• Then, heat your deep fryer to 190 degrees Celsius (374 degrees Fahrenheit) or start warming your oil in your wok/pot/sauté pan.
• Take a small plate and crack an egg into it, then beat it well.
• Take a large plate and sprinkle flour/panko/breadcrumbs along with the spices cayenne and white pepper, garlic and onion powder, and salt.
• Dip the meat in the egg and then into the breading mixture.
• Let the meat dry for 10-15 minutes on a towel, so it is as "dry" as possible before it goes into the oil.
• Cook the meat for 10-12 minutes and serve immediately.