Crunchy Fried Chicken Recipe

In a large bowl place pickle juice, milk, salt, and water; stir to mix and dissolve the granules. Add chicken pieces, ensuring that each is submerged in the marinade. (Add more water as needed.) Brine for at least 1 hour, covered, in the refrigerator.

Season potato starch with salt and ground black pepper. Set aside.

Remove chicken from refrigerator. Let rest at room temperature for 30 minutes. Remove a chicken piece from the marinade, and dredge into the starch mixture, pressing the potato starch into the chicken to ensure it adheres. Set aside on a tray. Repeat with remaining chicken pieces.

Heat a deep sauté pan with about 2 inches of oil over medium high heat. Use a candy or deep fry thermometer to heat oil until 325-350?F. Place just enough chicken pieces into the oil to not crowd the pan. Cook until browned on both sides. Drain on a cooling rack over paper towels. Repeat with remaining chicken. Cool before packing.

Recipe orginally published in the March 2016 issue of Good Housekeeping Philippines.