Crispy Fried Chicken

Steps

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1. 1
   Prepare a brine with bay leaves, allspice, thyme, scallion, salt and brown sugar. Soak 2 lbs of chicken in the brine for about 2 hours (do not exceed this time to avoid over-salting and texture breakdown).
   ▶ ≈0:10
2. 2
   Remove the chicken from the brine and discard the liquid and other ingredients. Pat the chicken completely dry with paper towels.
   ▶ ≈0:42
3. 3
   Mix the dry ingredients for the batter: combine cornstarch, all-purpose flour, smoked paprika, curry powder, baking powder, a small amount of salt and cayenne pepper. Whisk thoroughly.
   ▶ ≈0:48
4. 4
   Add water to the dry mixture and stir until you achieve a wet, uniform batter that will coat the chicken evenly.
   ▶ ≈1:27
5. 5
   Prepare for frying: heat vegetable oil (or your preferred fat) in a cast iron pan over medium-high heat to about 350°F (175°C). Set up a wire rack on a baking tray underneath to drain the cooked chicken.
   ▶ ≈2:48
6. 6
   Dip the dried chicken pieces into the batter, ensuring full coverage, then gently shake off excess batter. Fry 4–5 pieces at a time to avoid overcrowding.
   ▶ ≈4:03
7. 7
   Fry for 10–12 minutes until the chicken is fully cooked through. Occasionally turn the pieces to ensure even cooking on both sides. Look for a golden-brown exterior. Smaller pieces may finish first.
   ▶ ≈4:39
8. 8
   Remove the cooked chicken and transfer to the wire rack to drain. If desired, sprinkle with finishing salt such as Himalayan salt or smoked salt.
   ▶ ≈5:39