The Best Fried Chicken

subheading: THE CHICKEN BRINE:

8 cups cold water

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)

4 tablespoons seasoned salt (I use Lawry’s)

2 tablespoons Creole, Cajun or Louisiana seasoning (I use Tony Chachere‘s. If not using, add an extra 2 tablespoons of seasoned salt)

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)

1 tablespoon garlic powder

1 tablespoon onion powder

3 to 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 juicily)

subheading: CRISPING POTION:

3 cups all-purpose flour

1 tablespoon seasoned salt (Lawry’s if possible)

½ tablespoon Creole (Tony Chachere’s if possible), Cajun or Louisiana seasoning (if not using, use an extra ½ tablespoon of seasoned salt instead)

2 teaspoons garlic powder

2 teaspoons onion powder

2 teaspoons black pepper

2 teaspoons cayenne pepper (it won’t be very spicy once mixed in, I promise - but you can also leave it out)

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)

Directions at pressureluckcooking.com

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