Bourbon-Brined Fried Chicken

Brine

• 1 (1.5-1.8 kg) whole chicken
• 1/4 cup kosher salt
• 2 tablespoons honey
• 1 cinnamon stick
• 2 cups steaming hot water
• 2 cups ice water
• 2/3 cup bourbon

For frying

• 1 1/2 cups all-purpose flour
• 1 cup rice flour
• 2 tablespoons cornstarch
• 1 tablespoon kosher salt
• 1 tablespoon paprika
• 1 1/2 to 2 teaspoons cayenne
• 2 teaspoons black pepper
• 2 1/2 cups buttermilk
• Dash of hot sauce
• 9 cups peanut oil

Break chicken down into 10 pieces by removing thighs, drumsticks, whole wings, and bone-in breasts; cut each of the two breasts in half

Stir salt, honey and cinnamon stick into the steaming hot water until the salt dissolves. Add the ice water and bourbon and allow to cool completely. Put chicken pieces into a zip-top gallon freezer bag and pour the brine over the chicken. Seal the bag, set it in a large bowl, and chill for at least 4 hours, but preferably overnight.

In a large bowl, whisk together flour, cornstarch, salt and spices. Set aside. In a second bowl, whisk together buttermilk and hot sauce, then set aside. Remove chicken pieces from the brine and pat dry. Dredge each piece of chicken in the flour mixture, shaking off any excess. Dip in buttermilk mixture and allow excess to drip off. Finally, dredge completely in the flour again and set it on a rack over a sheet pan. Repeat this with the remaining pieces and let them stand while the oil heats.

Preheat oven to 120°C. Add oil to a 28cm Casserole and heat to a temperature of 160°C.

Carefully add 5 pieces of chicken to the oil and hold the temperature around 160°C while frying, gently turning the chicken once. Fry for 12 minutes or until a thermometer reads 70°C in the thickest piece. Remove chicken to a rack set over a sheet tray, and hold it in the oven while the next batch cooks. If the chicken begins to burn on the outside before it cooks through, it can finish cooking in the oven; check the temperature before serving. Repeat the frying process with the remaining pieces, and keep warm in the oven until ready to serve.