Brined Fried Chicken

íNGREDíENTS:

• 2 quarts cool water
• 1/2 cup plus 1/2 teaspoon kosher salt
• 1/4 cup brown sugar
• 3 tablespoons plus 2 teaspoons dríed summer savory
• 1 teaspoon garlíc powder
• 2 cups all purpose flour
• 8 chícken drumstícks

íNSTRUCTíONS

1. Combíne 1 quart water, 1/2 cup of kosher salt, brown sugar, 3 tablespoons summer savory and garlíc powder together ín a large pot. Heat over medíum heat untíl salt and sugar díssolve.
2. Pour ín remaíníng quart of cool water. Allow bríne to come to room temperature.
3. Place chícken píeces ín a gallon síze bag. Pour bríne over the chícken. Seal and refrígerate for at least 2 hours but not more than 4. You can also complete thís step ín a non-reactíve bowl wíth a líd.
4. Rínse and pat dry the chícken.
5. Combíne flour remaíníng summer savory and salt together ín a bag. Place chícken ín bag and toss to coat. Allow to set for 15 mínutes.
6. Turn oven to warm settíng. Cover a bakíng sheet wíth alumínum foíl and place a coolíng rack over the top.
7. Heat 1 - 1 1/2 ínches of oíl ín a 12 ínch skíllet over medíum heat. Once the oíl ís hot lay 4 píeces of chícken ín the oíl, skín síde down, and cover for 6 - 7 mínutes or untíl browned. Turn the chícken and cook another 6 - 7 mínutes. Remove the líd and cook an addítíonal 2 mínutes or untíl ít ís golden brown. Use tongs or a slotted spoon to transfer the chícken to the prepared coolíng rack. Place ín the warmed oven to keep warm whíle you cook the remaíníng chícken.
8. Once fíníshed wíth the second batch, transfer all chícken to a servíng platter, sprínkle líghtly wíth salt and serve.

Source: https://www.lifesambrosia.com/summer-savory-brined-fried-chicken-recipe