It's time to ditch the dry dredge and give batter-fried chicken a try.
1/3 cup Diamond Crystal kosher salt; if using table salt use half as much by volume or same weightFor the Batter:1 tablespoon freshly ground black pepper1 teaspoon Diamond Crystal kosher salt; for table salt use half as much by volume or the same weightFor the Brine:
In a large bowl or container large enough to hold all the chicken, whisk salt and sugar in the water until salt and sugar are dissolved. Add chicken, cover, and refrigerate for at least 2 hours and up to 4 hours. Drain chicken and pat dry with paper towels.Adjust oven rack to middle position and preheat oven to 200°F . In a large Dutch oven or wok, heat oil over medium-high heat to 375°F .
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