- 3 quarts water
- 4 teaspoons salt, divided
- 1 (3 1/2- to 4-pound) package chicken pieces, skinned
- 1 large egg
- 1 cup water
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 2 teaspoons pepper
- 1 quart vegetable oil
How to Make It
Combine 3 quarts water and 3 teaspoons salt in a large bowl; add chicken. Cover and chill 1 hour. Drain chicken, and rinse with cold water; pat dry.
Whisk together egg and 1 cup water.
Combine remaining 1 teaspoon salt, flour, garlic powder, and pepper in a heavy-duty zip-top plastic bag. Dip 2 chicken pieces in egg mixture. Place pieces in bag; seal and shake to coat. Remove and repeat procedure with remaining pieces.
Heat oil to 360° in a Dutch oven. Fry chicken, in batches, 16 minutes or until golden, turning twice. Drain on paper towels.