Aside from this classic main dish, I've included a few perfect sides and a dessert to finish off the best Labor Day Party menu. All summer you have been perfecting these; this fried chicken is the last step!
Side note: If you are looking for a great food magazine subscription, Cook's Country is an amazing option.
- 1 Quart Cold Water
- 1/4 Cup Salt
- 1/4 Cup Sugar
- 4 Lbs bone-in, skin-on chicken pieces
- 1 Cup All-Purpose Flour
- 1 Cup Cornstarch
- 5 Teaspoons Pepper
- 1 Teaspoon Paprika
- 1/2 Teaspoon Cayenne Pepper
- 2 Teaspoons Baking Powder
- 1 Teaspoon Salt
- 1 3/4 Cup Cold Water
- 3 Quarts Peanut or Vegetable Oil
1. Make Brine: Whisk water, salt, and sugar in large bowl until sugar and salt dissolve. Add chicken and refrigerate for 30 minutes or up to 1 hour.
Remove chicken from refrigerator, pour off brine, and pat dry with paper towels. Rewhisk batter. Transfer half of chicken to batter. One piece at a time, remove chicken from batter (allowing excess to drip back into bowl) and transfer to oil. Fry chicken, adjusting burner as necessary to maintain oil temperature between 300 and 325 degrees, until deep golden brown and white meat registers 160-175 degrees(if dark meat). This should take 12-15 minutes. Drain chicken on wire rack set inside rimmed baking sheet. Bring oil back to 350 degrees and repeat with remaining chicken.
So invite people over, or just plan a feast for yourself; this menu won't disappoint!
Cheers to the last bits of Summer!