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

Main Courses
Chicken

By Diane Unger ･ Appears in Cook's Country April/May 2017, Cook's Country TV

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

SERVES 4

TIME 1½ hours, plus 1 hour brining and 30 minutes chilling

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