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Ingredients
  • subheading: For the fried chicken brine:
  • 1 quart (4 cups) cold water
  • ¼ cup kosher salt
  • ¼ cup granulated sugar
  • 4 pounds bone-in, skin-on chicken pieces (halve each breast crosswise and separate leg quarters into thighs and drumsticks)
  • subheading: For the fried chicken batter:
  • 1 cup all-purpose flour
  • 1 cup cornstarch
  • 2 to 5 teaspoons freshly ground black pepper
  • 1 teaspoon paprika
  • ½ teaspoon cayenne pepper
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt, plus more to taste
  • 1 ¾ cups cold water
  • 3 quarts (12 cups) peanut or vegetable oil, for frying
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