This recipe offers a flavorful and crispy fried chicken with a hint of spice, perfect for any occasion.
Combine water, salt, cayenne, garlic powder, white pepper, soy sauce, and Worcestershire sauce in a large bowl to create the marinade.
Ensure the marinade is well mixed to evenly distribute the flavors.
Add the chicken pieces to the marinade, ensuring they are fully submerged. Cover and refrigerate for 24 hours, stirring occasionally.
Marinating overnight allows the flavors to penetrate deeply into the chicken.
Mix the flour, salt, garlic powder, cayenne, and white pepper in a separate bowl to prepare the coating.
Sift the flour to avoid lumps in the coating.
Remove the chicken from the marinade and dredge each piece in the seasoned flour mixture. Let the coated chicken rest for 10 minutes.
Resting the coated chicken helps the flour adhere better during frying.
Heat oil in a deep pot to 365°F using a thermometer. Fry the chicken in batches for 20-25 minutes until golden brown and cooked through.
Maintain a consistent oil temperature to ensure even cooking.
Place the fried chicken on a cooling rack to drain excess oil. Serve warm with your favorite sides.
Using a rack instead of paper towels prevents the chicken from becoming soggy.
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