Crispy Chicken Coating

Ingredients

Brine seasoning for 12 batches (48 tsp). Use 4 tsp per batch

4 Tbsp cayenne

12 Tbsp kosher salt

2 tsp garlic powder

5 Tbsp Italian Seasoning

Brine liquid for 1 batch:

1 cup buttermilk

Breading:

6 cups plain (all-purpose) flour

2 Tbsp chicken soup base

2 Tbsp ground black pepper

1 tsp. garlic powder

1 Tbsp celery salt

2 Tbsp dried thyme

2 Tbsp smoked paprika

2 Tbsp baking powder

1 Tbsp cayenne

Directions

Mix brine seasoning. Place 4 tsp. (a little over a tablespoon) brine seasoning mix in a bowl on the right. Add 1 cup buttermilk.
In a large bowl mix all breading ingredients well and divide the mix into 4 batches. Place the breading for 1 batch in a bowl in front of you.
Place chicken pieces in the brine and leave to marinate for at least 30 minutes.
Place a plate for the breaded chicken on the left.
The right hand is the wet hand. Pick up a piece of chicken from the brine and drop it in the breading. Use the left hand to press the breading onto the chicken.
Remove breaded chicken to the plate.
Repeat until all chicken pieces have been breaded.
For a thicker and crispier crust, dip a piece of breaded chicken into the brine, and then transfer it to the breading bowl again, then place on the plate in the center.
Fry a few pieces of breaded chicken in hot oil to cover for about 7 minutes until golden brown. Do not overcrowd.
Continue until all chicken is cooked.

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