Dave Anderson uses a chicken base in his marinade. The longer the chicken marinates, the better the chicken turns out. It’s very little work and adds tremendously to the finished flavor of your fried chicken dish.
YIELD: ABOUT 1 GALLON (3.8 L) • COOK TIME: 5 MINUTES
1 gal plus 2 cups (4.5 L) cold water, divided
6 tbsp (88 g) chicken base
2 tbsp (30 g) salt
2 tsp (5 g) finely ground black pepper
1 tsp cayenne
1 tbsp (15 ml) liquid hickory smoke
Prepare the marinade 2 days before frying the chicken. In a small pot, bring 2 cups (473 ml) of water to a boil. Add the chicken base and dry ingredients. Mix well and remove from the heat. Add the liquid hickory smoke, and then immediately combine with 1 gallon (4 L) of water. Let the marinade stand overnight before using.