A combination of baking soda and salt is used to draw out moisture and promote a crispier chicken skin. It’s the most amazing crisp and succulent friend chicken without the hassle of dredging and coating in flour.
Canola oil for deep frying
3–4 lb (1.4–1.8 kg) whole chicken,
cut into fryer pieces
¼ cup Raquel’s Seasoning Salt (see recipe)
1/3 cup (80 mL) fine sea salt
2 tsp (10 mL) baking soda
1. Preheat a deep fryer with oil to 350°F (180˚C).
2. Trim any excess fat from chicken and rinse in a large bowl of cold water
and 1 Tbsp (15 mL) white vinegar; pat dry with paper towels.
3. Line a baking sheet with parchment paper, turn chicken skin-side down and season
lightly with the seasoned salt.
4. In a small dish, mix the salt and baking soda together with a fork. Turn the chicken
over to skin-side up and sprinkle the salt and baking soda mixture over the skin.
5. Transfer the baking sheet to the bottom of the refrigerator and leave uncovered for 2 hours.
6. Remove the baking sheet from the refrigerator, using paper towels, dry and dust the salt and baking soda mixture from the skin of the chicken. Return the baking sheet back to the refrigerator to dry for an additional 1 hour or overnight (optional).
7. Remove the chicken from the refrigerator 15 minutes before frying. Place chicken in the basket of the deep fryer and fry until golden and an instant-read thermometer inserted into the thickest part of the meat registers 165˚F (74˚C).
8. Use a different tong to remove the cooked chicken and place on a baking sheet with a wire rack to drain before serving. Serve at once with Honey-Thyme Syrup.