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Rachael shares a spicy fried chicken recipe that's worth the overnight brine.
FYI: Rach serves the chicken with her Oil 'n' Vinegar Slaw With Poppy Seeds.
Pro tip: Cut chicken breasts in half across the middle so that they are relative in size and shape with thighs.
For the brine, in a medium pot, heat water with garlic, bay, peppercorns, and thyme to low simmer, add sugar and salt to dissolve, and transfer brine to large container or bowl. Add 4 to 5 cups of ice and melt to cool.
Add chicken to brine and chill overnight.
Mix flour and seasonings in a large casserole or large paper bag.
In a large cast iron skillet, heat oil to 350˚F or between medium (just over medium) to medium-high heat.
Remove chicken from brine, transfer to a sheet tray with a rack and pat dry. In batches, coat with flour and transfer back to rack.
Fry chicken in 2 batches, about 10 to 11 minutes, turning occasionally, and remove to brown paper- or towel-lined platter or another sheet tray with a wire rack and season with a bit more salt. Serve with hot sauce, honey, pickles, white bread and slaw.