Roasted Chicken in Apple Cider Brine

Ingredients:

• 2 cups non-alcoholic apple cider
• 0.5 cup salt
• 1 chicken weighing 2–2.3 kg, cut into 10 pieces
• Water
• 2 eggs
• 2 tablespoons cayenne pepper
• 1 teaspoon freshly ground black pepper
• 1 cup flour
• 1/4 cup cornstarch
• 2 liters of cooking fat, for frying

Preparation:

1. In a large bowl, dissolve the salt in the cider. Add the chicken pieces and enough water to cover, and refrigerate for 1 hour. Make sure the chicken is completely submerged in the brine.
2. In a large saucepan, heat the fat to 160°C. Place a rack on the baking sheet.
3. In a large bowl, whisk together the eggs, cayenne pepper, and black pepper. In a paper bag, combine the flour and cornstarch. Remove the chicken from the brine and, a few pieces at a time, dip them first in the egg mixture, then transfer them to the flour mixture to coat.
4. Place on a wire rack to set the breading, about 10 minutes. Fry the chicken in two batches until golden brown on both sides and cooked through, 15–20 minutes, depending on the size of the pieces. Remove from the oil and transfer to a plate lined with paper towels.