For the fried chicken brine
4 cups of cold water
1/4 cup of salt
1/4 cup of granulated sugar
4 pounds of chicken (bone-in and skin-on pieces)
For the fried chicken batter
1 cup of all-purpose flour
1 cup of cornstarch
2 teaspoons of black pepper
1 teaspoon of paprika
1 teaspoon of HOXY ramen seasoning
2 teaspoons of baking powder
1 3/4 cup of cold water
12 cups (3 quarts) of vegetable oil
For the chicken brine, add the water, salt, and sugar into a large bowl and whisk until the salt and sugar dissolve. Then, add the chicken, cover, and refrigerate for 1 hour.
Whisk together the flour, cornstarch, black pepper, paprika, HOXY ramen seasoning, and baking powder in a large bowl. Pour in water and whisk until smooth. Cover and refrigerate while the chicken is brining.
Heat the oil in a large deep-sided pot on medium heat until it reaches 350°F.
Dispose of the brine and completely dry the chicken with paper towels.
Whisk the batter to recombine. Add little amounts of cold water if the batter is too thick.
Coat half of the chicken pieces into the batter and turn to coat. Remove from the batter and allow the excess to drip into the bowl. Carefully slip the coated chicken pieces into the oil.
Fry the chicken and adjust the heat to keep the oil temperature between 300°F- 315°F.
Cook the chicken until a deep golden brown. For white meat, cook until it registers at 160°F and 175°F for dark meat. (This should be around 12-15 minutes depending on the size of the chicken pieces and the temperature of the oil).
Place the fried chicken on a wire rack with a baking sheet to drain. Repeat the process with the remaining chicken.
