Bane’s Fried Chicken Brining the chicken is a really nice touch, as it locks in the flavor—this is otherwise a straightforward and easy recipe. 1. Fill a large pot with the water and add the salt and sugar. Place the pot over high heat and bring the liquid to a boil. Boil until the salt and sugar have dissolved, then remove from the heat and let cool. Refrigerate until well chilled. 2. In a small bowl, combine the paprika, cayenne, and black pepper. Season the chicken pieces well with the spice mixture and add them to the chilled brine. Refrigerate for 24 hours. 3. Remove the chicken from the brine, rinse it, pat it dry, and let it come to room temperature. Fill a cast-iron skillet with 2 inches of canola oil, set it over medium-high heat, and heat it until a cooking thermometer registers 350°F. 4. Put the flour in a shallow baking dish. Dredge the chicken in the flour, shake off the excess, and add it to the oil in batches. Slide a fish spatula under the chicken pieces so they don’t stick to the bottom of the pan. Cook the chicken until golden brown and crisp, 12 to 15 minutes. “When they float,” they’re done,” in Bane’s words. Transfer the chicken pieces to a paper towel-lined plate, season with salt, and serve. serves 43 ½ kilograms (3 ¾ quarts) water, 175 grams (generous ¾ cup) kosher salt, plus more as needed, 110 grams (1/2 cup) sugar, 6 grams (1 tablespoon) paprika, 5 grams (scant 2 teaspoons) cayenne, 3.5 grams (1 teaspoon) freshly ground black pepper, 8 boneless chicken thighs, Canola oil, 411 grams (about 3 cups) all-purpose flour.

Make

Tip

Warning: You'll want to let some of your ingredients marry for 24 hours.

Bane’s Fried Chicken

Brining the chicken is a really nice touch, as it locks in the flavor—this is otherwise a straightforward and easy recipe.

serves 4

3 ½ kilograms (3 ¾ quarts) water

175 grams (generous ¾ cup) kosher salt, plus more as needed

110 grams (1/2 cup) sugar

6 grams (1 tablespoon) paprika

5 grams (scant 2 teaspoons) cayenne

3.5 grams (1 teaspoon) freshly ground black pepper

8 boneless chicken thighs

Canola oil

411 grams (about 3 cups) all-purpose flour

1. Fill a large pot with the water and add the salt and sugar. Place the pot over high heat and bring the liquid to a boil. Boil until the salt and sugar have dissolved, then remove from the heat and let cool. Refrigerate until well chilled.

2. In a small bowl, combine the paprika, cayenne, and black pepper. Season the chicken pieces well with the spice mixture and add them to the chilled brine. Refrigerate for 24 hours.

3. Remove the chicken from the brine, rinse it, pat it dry, and let it come to room temperature. Fill a cast-iron skillet with 2 inches of canola oil, set it over medium-high heat, and heat it until a cooking thermometer registers 350°F.

4. Put the flour in a shallow baking dish. Dredge the chicken in the flour, shake off the excess, and add it to the oil in batches. Slide a fish spatula under the chicken pieces so they don’t stick to the bottom of the pan. Cook the chicken until golden brown and crisp, 12 to 15 minutes. “When they float,” they’re done,” in Bane’s words. Transfer the chicken pieces to a paper towel-lined plate, season with salt, and serve.

You may also like
recipes
Spicy Moroccan Stewed Fish with Couscous

You can make this using any white fish or salmon fillets. It’s incredibly quick to cook, and really good to give the kids for dinner.

Read More
recipes
Sweet Potato, Black Bean & Kale Skillet

Cooked stovetop in one pan with aromatics, we top with a few slices of avocado and lime and serve with warm tortillas for an excellent vegan one-pan entrée.

Read More
recipes
Granola

No added fats or oils makes this granola a super healthy snack

Read More

You first

Get Thursday's Note from GP, including
exclusive tips and behind-the-scenes photos.