Cider-Brined Southern Fried Chicken

Fried chicken is so ubiquitous now, I’m sure you can get it most anywhere. For me, real southern fried chicken means chicken fried by a real southerner (or someone taught by a real southerner), soaked in either the traditional buttermilk or like this recipe in cider, and coated with the right mixture of flour and spices, served with homemade biscuits, mashed potatoes, and cream gravy, made from the chicken drippings. A meal like this one says Sunday dinner Dammy’s, and I wish everyone could have a taste of that at least once.

2 cups apple cider
½ cup salt
1 (4½ to 5-pound) chicken, cut into 10 pieces
Water
2 eggs
2 tablespoons cayenne pepper
1 teaspoon freshly ground black pepper
1 cup all-purpose whole wheat flour
¼ cup cornstarch
2 quarts peanut oil, for frying

In a large bowl, whisk together cider and salt until salt dissolves. Add chicken pieces and enough water to coat and soak 1 hour in the refrigerator. Chicken should be completely submerged in brine.
In a large pot, heat peanut oil until a deep-fry thermometer reaches 325 degrees F. Line a sheet tray with a wire rack.
In a large bowl, whisk together eggs, cayenne and black pepper. In a paper bag, shake together flour and cornstarch. Drain chicken from brine and dip in batches first in egg mixture then in flour mixture to coat. Set on wire rack to let coating sit for 10 minutes. In 2 batches, fry chicken until golden brown on both sides and cooked through, 15 to 20 minutes, depending on the size of the piece. Remove from oil to drain on paper towel-lined plate.