Transfer fried chicken to the prepared rack and let cool at least 5 minutes before serving. Return oil to 350°F (175°C) and repeat with remaining chicken.
Ingredients
To Brine the Chicken:
5 cups (1.2L) water
1/2 cup (3 ounces; 85g) Diamond Crystal kosher salt; for table salt use half as much by volume or the same weight
2 teaspoons freshly ground black pepper
2 teaspoons red chile flakes
10 bone-in chicken pieces (about 4 pounds/1.8kg total), preferably drumsticks and thighs
For the Flour Dredge:
2 cups (9 ounces; 255g) all-purpose flour
1 1/2 tablespoons (3/4 ounce; 20g) seasoning salt, such as Lawry’s
1 tablespoon freshly ground black pepper
1 tablespoon ground white pepper
1 1/2 teaspoons ground cumin
1 1/2 teaspoons curry powder
1 1/2 teaspoons paprika
1 1/2 teaspoons MSG
3/4 teaspoon cayenne
To Fry: Vegetable or other neutral oil, for frying (about 4 cups/1L)
Directions
To Brine the Chicken: In a very large mixing bowl or vessel, stir together water, salt, black pepper, and red chile flakes until salt is dissolved.
Add chicken, making sure it is submerged in the brine. Cover with plastic and refrigerate for at least 4 and up to 12 hours.
