North Carolina Dipped Fried Chicken
Brined, bone-in fried chicken with a shatteringly crisp cornstarch-flour crust, dipped in a tangy, spicy sauce made with Texas Pete hot sauce, Worcestershire, molasses, and cider vinegar. Messy, bold, and absolutely irresistible.
- Total Time3 hours 5 minutes
- Yield6 servings 1x
Ingredients
Units
Scale
Chicken
- 1/2 cup table salt (for brine)
- 1/4 cup sugar (for brine)
- 3 pounds bone-in chicken pieces (breasts, thighs, drumsticks, wings), trimmed (split breasts cut in half)
- 1 1/4 cups all-purpose flour
- 3/4 cup cornstarch
- 2 tsp pepper
- 1 tsp table salt
- 1 tsp granulated garlic
- 1 tsp baking powder
- 3 quarts peanut or vegetable oil (for frying)
Sauce
- 1 1/4 cups Texas Pete Original Hot Sauce
- 5 tbsp Worcestershire sauce
- 5 tbsp peanut or vegetable oil
- 2 tbsp molasses
- 1 tbsp cider vinegar
Instructions
- Brine the Chicken: Dissolve 1/2 cup salt and sugar in 2 quarts cold water. Submerge chicken pieces, cover, and refrigerate for at least 1 hour or up to 4 hours.
- Make the Dredge: Whisk together flour, cornstarch, pepper, 1 teaspoon salt, granulated garlic, and baking powder. Add 2 tablespoons water and rub into the flour mixture with your fingers until shaggy pieces of dough form throughout.
- Dredge and Rest: Remove chicken from brine, letting excess drip off. Press each piece firmly into the flour mixture to coat. Transfer to a wire rack set in a rimmed baking sheet. Refrigerate uncovered for at least 30 minutes or up to 2 hours.
- Fry — First Batch: Add oil to a large Dutch oven to a depth of 2 inches and heat to 350°F. Fry half the chicken for 13–16 minutes, maintaining oil between 325–350°F, until breasts reach 160°F and dark meat reaches 175°F. Drain on paper towels for 30 seconds per side, then transfer to unlined rack.
- Fry — Second Batch: Return oil to 350°F and repeat with remaining chicken. Let all chicken cool for 10 minutes.
- Make the Sauce: Whisk together hot sauce, Worcestershire, oil, molasses, and cider vinegar. Microwave covered until hot, about 2 minutes, stirring halfway through.
- Dip and Serve: Dip each piece of chicken into the warm sauce, transfer to a platter, and spoon remaining sauce over the top. Serve immediately.
Notes
Brine for at least 1 hour for best flavour. The 2 tablespoons of water in the dredge create shaggy bits that fry up extra crispy. Always rest dredged chicken in the fridge before frying so the coating adheres. Fry in two batches to maintain oil temperature. Let chicken cool 10 minutes before dipping in sauce so the crust holds the sauce properly. Texas Pete is the traditional choice for authentic flavour.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dinner, Main Course
- Cuisine: American, Southern
Nutrition
- Calories: 580
- Sugar: 6
- Sodium: 1450
- Saturated Fat: 7
- Protein: 38
- Cholesterol: 145
