Marinate
In a large bowl, combine soy milk, lemon juice, and salt, stirring well to combine. Add chicken to the milk mixture; marinate in the refrigerator four to six hours.
When ready to cook, remove chicken from brine. Discard remaining brine.
Directions
Prepare the Coating
Place flour, baking powder, onion powder, garlic powder, paprika, oregano, salt, and cayenne pepper in a large bowl; stir to combine.
Fry
Heat oil in a large Dutch oven to 360 degrees Fahrenheit using an oil thermometer to ensure correct temperature has been reached.
Working in batches, dredge chicken pieces into the flour mixture, gently patting each piece with the flour so it’s really well coated. Shake the chicken so that excess flour falls into the bowl. Immediately place well-coated chicken into hot oil.
Fry each piece for approximately five minutes until it has reached the internal temperature of 165 degrees Fahrenheit. Remove from oil and place chicken on wire cooling rack over baking sheet to keep the skin crispy.
Allow oil temperature to come back to 360 degrees Fahrenheit before adding the next batch as the temperature of the oil will drop as the chicken is added.
Bring the chicken to room temperature.
To Serve
Combine all the ingredients for the garlic spicy mayo. Build your bun, serve, and enjoy.
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8 global ratings
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Can you post a link of which oil thermometer that was used?
Hi! They used one simialr to this https://amzn.to/48drETz
I only used 2TBs of salt and came out perfect!
To much salt!
I used less salt than the recipe called for, but it was still too much. They were not delicious. I should've don't 1tbsp like the commenters suggested.
Was delicious!
Based on reviews I only used one tbsp of salt to two cups of almond milk. Came out absolutely heaven. The milk tenderizing technique is something I would definitely come back to!