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“Adapted from In the Kitchen with David”
3hrs 20mins

Ingredients Nutrition


  1. To make the brine, whisk together the ingredients in a dish shallow enough to hold the chicken in a single layer. Add the chicken pieces, cover and refrigerate for at least 3 hours. ( I did it overnight) Turn the chicken once while marinating.
  2. To make Chicken.
  3. Pour the chicken into a colander and allow the brine to drain.
  4. Place the flour, thyme, marjoram, onion powder, garlic powder, cayenne, salt and black pepper in a resealable bag.
  5. Put two to three pieces of chicken in the bag, close and shake well to coat.
  6. Remove the chicken from the flour and shake off any excess.
  7. Repeat with the remaining chicken.
  8. Place chicken on a wire rack while heating the oil.
  9. Heat 2 to 2½ inches of oil in a heavy duty cast iron skillet or other large skillet.
  10. The skillet should be large enough to hold the chicken in a single layer without touching.
  11. Add the chicken to the hot oil and cook for 7 to 9 minutes.
  12. Using tongs turn the chicken and cook for another 7 to 9 minutes.
  13. Remove the chicken and drain on paper towels.
  14. Let the chicken rest 5 to 10 minutes before serving.

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