The Best Fried Chicken - Pressure Luck Cooking
"It may be bold of a Jewish Yankee (meaning me, not Sandy Koufax) to state this is the crunchiest, tastiest, juiciest, easiest and all-around best fried chicken I've ever had, but I'm gonna say it anyway. The secret is the brine and immersing the chicken in oil in either a deep fryer or deep dutch oven...."
INGREDIENTS
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3 cups all-purpose flour
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1 tablespoon seasoned salt (Lawry’s if possible)
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1/2 tablespoon Creole (Tony Chachere’s if possible), Cajun or Louisiana seasoning (if not using, use an extra 1/2 tablespoon of seasoned salt instead)
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2 teaspoons garlic powder
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2 teaspoons onion powder
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2 teaspoons black pepper
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2 teaspoons cayenne pepper (it won’t be very spicy once mixed in, I promise – but you can also leave it out)
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Canola oil (preferred, but vegetable oil works too. The amount will vary based on the frying device you use but generally no less than 3 quarts)
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8 cups cold water
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1 cup dill pickle juice (get this from a jar of pickles. Alternatively, if you don’t feel like using it, you can leave it out)
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4 tablespoons seasoned salt (I use Lawry’s)
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2 tablespoons Creole, Cajun or Louisiana seasoning (I use Tony Chachere‘s. If not using, add an extra 2 tablespoons of seasoned salt)
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1 tablespoon cayenne pepper (it won’t be spicy as it’s just for brining, but if you don’t want it, leave it out)
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1 tablespoon garlic powder
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1 tablespoon onion powder
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3-5 pounds of any chicken pieces you prefer, skin-on and bone-in a must (I prefer thighs and drumsticks but you can absolutely use wings/drumettes and breasts – whatever you choose, the skin MUST be on the chicken for it to properly cook crisply and juici
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