COMMENT: The secret to this southern fried chicken recipe is the fact that it has a crispy outside without the skin. If you follow this recipe exactly, it will be extremely difficult for anyone to tell that it is not a typical southern fried chicken.
8-10 chicken pieces, skin removed, pierced ½ cup kosher salt ½ cup brown sugar 4 cups hot water 4 cups ice cubes 3 cups all-purpose flour 2-3 tbsps black pepper 1 tbsp kosher salt 1 tbsp paprika 2 egg whites 1 cup buttermilk 3 tbsps vegetable oil
METHOD: Dissolve salt and sugar for brine in hot water in a large container. Add ice and stir to cool mixture. Prepare chicken pieces by removing the skin and piercing the meat with a knife. Add to brine and refrigerate for 1½-2 hours.
Preheat oven to 450 degrees F. Coat a 4-quart Pyrex baking dish with nonstick cooking spray. Combine flour, pepper, salt and paprika in a large, heavy bag. Remove chicken pieces from the brine and lightly pat dry. Place a few pieces into the bag of seasoned flour and toss to coat. Shake off excess flour and place on a rack. Let sit 10 minutes. Beat egg whites to soft peaks. Add buttermilk and stir gently. Dip floured chicken pieces into the egg white-buttermilk mixture. Put the dipped pieces back into the seasoned flour bag. Shake gently and transfer to the rack. Repeat with remaining chicken. Heat oil in the prepared Pyrex dish by placing it in the oven for 5 minutes. Set the prepared chicken pieces, meaty-side down, into the hot Pyrex dish; roast for 30 minutes. Remove dish from the oven and carefully turn the pieces over. Return to the oven and roast 20 minutes more. Remove chicken from the oven and let rest 15 minutes before serving.