Dairy free fried chicken

Chicken brine (optional)

1 gallon water

10 bay leaves

4 lemons halved

1 head garlic split

1 bunch fresh thyme

1/4 cup whole black peppercorns

2 cup kosher or table salt

1/2 cup honey

8 piece chicken (2 legs, breast, thighs,wings) or whatever you prefer

Seasoned flour

8 cup all purpose flour

3 tbsp garlic powder (or granulated)

2 tbsp paprika

2 tbsp Onion powder (or granulated)

1 tbsp cayenne pepper

2 tbsp salt and pepper

Slurry

4 cup water

1 cup all-purpose flour

Oil for frying

2 quart Canola, vegetable or peanut oil…your preference

Combine all brine ingredients and bring to a boil. Then cool down and put chicken pieces in covered for up to 12 hours (minimal of 1 hour). Brine can be made 3 days ahead of time

For slurry mix flour and water together in mixing dish. Should be a heavy cream consistency.

After you pull your chicken out of the brine, put into the flour water mixture and then each piece into the seasoned flour and put on a flour dusted dish or directly into the frying oil. Oil should be at 275 for about 15 minutes for thighs and breasts and about 10 minutes for legs and thighs.