This recipe is great for a family style meal! Serves 4
1 ½ quarts apple juice
½ pound salt
1 inch thin sliced ginger
1 ½ quarts ice
2 fryer chickens cut into 8 pieces
2 cups vegetable oil
4 cups flour
½ cup BBQ spice mix
1 tablespoon salt
1 tablespoon black pepper
Preheat oven to 350 degrees.
In a large size sauce pot over medium high heat, add the apple juice, salt, and ginger. Bring to a boil then remove from the heat and transfer liquid to a large bowl. Add the ice to cool mixture down. Place chicken pieces in the brine and marinate for 24 hours in refrigeration.
In a large cast iron pan over medium heat, add the oil, ½ inch deep, and heat to 300 degrees.
In a large mixing bowl, combine flour, BBQ spice (recipe below), salt and pepper.
Remove chicken from the brine, shake off any excess liquid, and dredge in the flour. Make sure to press flour into the chicken. In batches, place chicken, skin side down, in the hot oil. Do not crowd. Pan fry until golden brown, 8-10 minutes per side. Remove and reserve on a sheet pan, repeat cooking process. When all chicken is fried, place it in the oven to finish cooking, about 10 minutes. Keep in mind; timing will differ with the sizing of chicken pieces. Keep warm.
BBQ Spice Mix
1 Tablespoon Paprika
1 Tablespoon Smoked Paprika
4 Tablespoon Chili Powder Blend (Ft. Worth from Pendrys)
0.5 Tablespoon Cumin
1 Tablespoon Hickory Salt
1 Tablespoon Sugar
0.5 Tablespoon Granulated Garlic
1 Tablespoon Cayenne Pepper
0.5 Tablespoon Aleppo Pepper
1 Tablespoon Chipotle Pepper
1 Tablespoon Ancho Chili Pepper
0.25 Tablespoon Black Pepper (fresh ground)
Combine all the above ingredients and mix together in a medium size mixing bowl. Store in an airtight container.