Batter-Fried Chicken

subheading: For the fried chicken brine:

1 quart (4 cups) cold water

¼ cup kosher salt

¼ cup granulated sugar

4 pounds bone-in, skin-on chicken pieces (halve each breast crosswise and separate leg quarters into thighs and drumsticks)

subheading: For the fried chicken batter:

1 cup all-purpose flour

1 cup cornstarch

2 to 5 teaspoons freshly ground black pepper

1 teaspoon paprika

½ teaspoon cayenne pepper

2 teaspoons baking powder

1 teaspoon kosher salt plus more to taste

1 ¾ cups cold water

3 quarts (12 cups) peanut or vegetable oil for frying

Directions at leitesculinaria.com

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