Egg Shop Fried Chicken

Name: Egg Shop Fried Chicken
Ingredients: 6 cups water; 1/4 cup kosher salt; 1/4 cup packed brown sugar; 4 garlic cloves, smashed; 2 tablespoons red chile flakes; 4 to 6 boneless, skinless chicken thighs (about 2 pounds); 2 cups buttermilk; 1 teaspoon celery salt; 1/2 teaspoon cayenne pepper; 1/2 teaspoon smoked paprika; 1 egg; 3 to 4 cups canola oil, for frying (at least 2 inches deep); 2 cups all-purpose flour; 2 tablespoons freshly ground black pepper; Wildflower honey and coarse sea salt, for serving

15 ingredients

1 steps

Ingredients

6 cups water
1/4 cup kosher salt
1/4 cup packed brown sugar
4 garlic cloves, smashed
2 tablespoons red chile flakes
4 to 6 boneless, skinless chicken thighs (about 2 pounds)
2 cups buttermilk
1 teaspoon celery salt
1/2 teaspoon cayenne pepper
1/2 teaspoon smoked paprika
1 egg
3 to 4 cups canola oil, for frying (at least 2 inches deep)
2 cups all-purpose flour
2 tablespoons freshly ground black pepper
Wildflower honey and coarse sea salt, for serving

Directions

1

["To make the brine, in a large saucepan, combine the water, salt, brown sugar, garlic, and chile flakes and bring to a boil over medium heat. Set aside to cool completely.", "Add the chicken to the brine and soak for 24 hours in the fridge, or at least overnight. Drain the chicken from the brine.", "At least 1 hour before you're ready to fry the chicken (and up to 24 hours ahead), in a large bowl make the marinade. Whisk together the buttermilk, celery salt, cayenne, paprika, and egg. Add the chicken and marinate it in the fridge.", "To fry the chicken, in a large, heavy-bottomed saucepan or Dutch oven, heat the canola oil over medium-high heat (", ") to 350\u00b0F. Set up a cooling rack or some paper towels on a baking sheet to drain the chicken.", "As the oil comes to temperature, combine the flour and black pepper in a shallow bowl (this will affectionately be referred to as \"Judge Dredge\""). When the oil is hot