It’s all in the brine. The brine makes the chicken so moist and flavorful. It is worth the time and extra effort. This fried chicken will make you want to slap ya mama.

The Sisters Fried Chicken

For the brine-
1 gallon water
¾ cup kosher salt
¾ cup brown sugar
3 bay leaves
1 tablespoon peppercorn
1 tablespoon allspice berries
1 whole chicken

For the chicken-
3 eggs
1/3 cup water
Hot Sauce
2 cups self rising flour
Oil for frying

This is how it’s done-
Don’t be afraid to brine your chicken, it’s really easy and so worth the extra time. Get you a 6- to 8-quart stainless steel stockpot out. Over medium heat, mix the water, kosher salt and brown sugar together. Stir until salt and sugar have dissolved. Stir in bay leaves, peppercorn and allspice berries. Add some ice to cool down your brine. This is important- Do not put chicken in the brine until the brine has chilled. Once your brine has cooled down add the chicken. Cover and pop in the refrigerator for at least 8 hours but no longer than 24 hours. Rinse chicken good before cooking. Throw out brine. In a large black skillet, heat oil to 340 degrees. In a medium bowl combine the eggs, water and Louisiana Hot Sauce. Sift the flour twice, not once but twice. Dip chicken in egg mixture and then coat chicken in flour. Let chicken sit for about 5 minutes before frying. Fry chicken until golden brown and cooked throughout.