Ingredients:
- 4 cups Water
- 1/4 cup Kosher Salt
- 1/4 cup Granulated Sugar
- 2 cloves Garlic, crushed
- 1 teaspoon Black Peppercorns
- 1 teaspoon Paprika
- 4 boneless, skinless Chicken Breasts or 8 Chicken Thighs
- 2 cups All-Purpose Flour, divided
- 2 large Eggs
- 2 tablespoons Milk
- 2 teaspoons Garlic Powder
- 2 teaspoons Onion Powder
- 1 teaspoon Dried Thyme
- 1 teaspoon Dried Oregano
- 1 teaspoon Paprika
- 1/2 teaspoon Black Pepper
- Salt, to taste
- 1/2 cup Reserved Cooking Oil
- 3 tablespoons Cayenne Pepper
- 1 tablespoon Brown Sugar
- 1 tablespoon Paprika
- 1 teaspoon Garlic Powder
- 1 teaspoon Chili Powder
- 1/2 teaspoon Cumin
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
- Dill Pickle Slices
- White Bread Slices
Instructions:
- Prepare the Brine: Combine brine ingredients in a large container. Stir until salt and sugar are dissolved.
- Brine the Chicken: Submerge chicken in brine. Cover and refrigerate for at least 4 hours, or up to 8 hours.
- Set up the Breading Station: Place 1 cup flour in one dish. Whisk eggs and milk in another. Combine remaining 1 cup flour with garlic powder, onion powder, thyme, oregano, paprika, black pepper, and salt in a third dish.
- Bread the Chicken: Remove chicken from brine and pat dry. Dredge in plain flour, then egg mixture, then seasoned flour mixture.
- Fry the Chicken: Heat 1 inch of oil to 325°F (160°C). Fry chicken until golden brown and cooked through, about 6-8 minutes per side.
- Drain and Rest: Remove chicken from oil and place on a wire rack lined with paper towels to drain. Reserve 1/2 cup of the frying oil.
- Make the Hot Oil: Combine reserved hot oil, cayenne pepper, brown sugar, paprika, garlic powder, chili powder, cumin, salt, and pepper in a saucepan. Heat over low heat for 2-3 minutes, stirring constantly.
- Coat the Chicken: Brush or drizzle the hot oil mixture liberally over the fried chicken.
- Serve: Place each piece of chicken on a slice of white bread and top with dill pickle slices. Serve immediately.