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  • subheading: The Chicken + Brine:
  • 8 cups cold water
  • 1 cup dill pickle juice (get this from a jar of pickles. Alternatively, if you don’t feel like using it, you can leave it out)
  • 4 tablespoons seasoned salt (I use Lawry’s)
  • 2 tablespoons Creole, Cajun or Louisiana seasoning (I use Tony Chachere‘s. If not using, add an extra 2 tablespoons of seasoned salt)
  • 1 tablespoon cayenne pepper (it won’t be spicy as it’s just for brining, but if you don’t want it, leave it out)
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 3 to 5 pounds of any chicken pieces you prefer, skin-on and bone-in a must (I prefer thighs and drumsticks but you can absolutely use wings/drumettes and breasts - whatever you choose, the skin MUST be on the chicken for it to properly cook crisply and juicily)
  • subheading: Crisping Potion:
  • 3 cups all-purpose flour
  • 1 tablespoon seasoned salt (Lawry’s if possible)
  • ½ tablespoon Creole (Tony Chachere’s if possible), Cajun or Louisiana seasoning (if not using, use an extra ½ tablespoon of seasoned salt instead)
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons black pepper
  • 2 teaspoons cayenne pepper (it won’t be very spicy once mixed in, I promise - but you can also leave it out)
  • Canola oil (preferred, but vegetable oil works too. The amount will vary based on the frying device you use but generally no less than 3 quarts)
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