North Carolina Dipped Fried Chicken

Name: North Carolina Dipped Fried Chicken
Yield: Serves 4
Ingredients: 1/2 cup, table salt for brining; 1/4 cup, sugar for brining; 3 pounds, bone-in chicken pieces (split breasts cut in half, drumsticks, thighs, and/or wings), trimmed; 1 1/4 cups, all-purpose flour; 3/4 cup, cornstarch; 2 teaspoons, pepper; 1 teaspoon, table salt; 1 teaspoon, granulated garlic; 1 teaspoon, baking powder; 3 quarts, peanut or vegetable oil for frying; 1 1/4 cups, Texas Pete Original Hot Sauce; 5 tablespoons, Worcestershire sauce; 5 tablespoons, peanut or vegetable oil; 2 tablespoons, molasses; 1 tablespoon, cider vinegar

48 comments

By Diane Unger

Appears in Cook's Country April/May 2017, Cook's Country TV

Main Courses

Chicken

Dip? Hardly. We took a deep dive into this local take on fried chicken.

SERVES4

TIME1½ hours, plus 1 hour brining and 30 minutes chilling

has video

WHY THIS RECIPE WORKS

We tried dipped chicken at Frankie's Chicken Shack; read about our visit here. For our version of this unusual sauced, or “dipped,” fried chicken, we started by brining chicken parts in a solution of salt, sugar, and water. We coated the ch...

This is a members' feature.