Apple Brined Fried Chicken

This recipe is derived from a combination of different sources.  The idea of the cider came from Sunny Anderson's recipe.

Ingredients:

• 2 cups apple cider
• 1/4 - 1/2 cup kosher salt
• 1 (4 1/2 to 5-pound) chicken, cut into pieces
• Water
• 3 eggs
• 1/2 cup hot sauce (Frank's RedHot)
• 1 Tbs freshly ground black pepper
• 1 cup all-purpose flour
• 2 Tbs granulated garlic
• 2 Tbs onion powder
• 3 Tbs paprika
• 1/4 cup cornstarch
• 2 quarts oil, for frying

Instructions:

• In a large bowl, whisk together cider and 1/4 cup salt until salt dissolves. Add chicken pieces and enough water to coat and soak at least 1 hour in the refrigerator. Chicken should be completely submerged in brine.
• In a large pot, heat vegetable shortening until a deep-fry thermometer reaches 325 degrees F. Line a sheet tray with a wire rack.
• In a large bowl, whisk together eggs, 1/3 cup water, hot sauce a pinch of salt and black pepper.
• In another bowl mix together flour and cornstarch, 1/2 the garlic, 1/2 the onion powder, 1/2 the paprika, and 1/2 the remaining salt and pepper.
• Drain chicken from brine and season the chicken with the remaining garlic, onion, paprika and pepper.
• Dip the chicken first in egg mixture then in flour mixture to coat. Set on wire rack to let coating sit for 10 minutes.
• Fry chicken until golden brown on both sides and cooked through, 15 to 20 minutes, depending on the size of the piece. Remove from oil to drain on paper towel-lined plate.

Tips:

• Place a wire rack on a sheet pan, and preheat the oven to 350.  Keep chicken hot by placing it on the wire rack in the center of the oven while frying the next batch.
• A little salt to taste when the chicken comes out of the fryer gives it that extra pop of flavor.