Spicy chicken in batter

Ingredients:

Pickling brine

• 2 roasting hens, cut into 8 pieces each
• 1 cup white wine
• 2 tbsp. l. olive oil
• 1 cup chopped onion
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped green bell pepper
• 12 cloves of garlic
• 4 liters of water
• 1/2 cup sugar
• 2/3 cup coarse salt
• 1/2 cup honey
• 4 tablespoons black peppercorns
• Ice from 2 liters of water

Chicken in batter

• 4 tbsp dried marjoram
• 2 tbsp. l. dried tarragon
• 2 tbsp. crushed black pepper
• 2 tablespoons granulated garlic
• 2 tbsp. l. granulated onion
• 6 cups of flour
• 6 tbsp. sour milk
• 1 liter of peanut or canola oil
• Additional equipment: a large cast iron skillet or heavy frying pan, for frying

Preparation:

1. For the brine: In a large saucepan, heat the oil over medium-high heat and sauté the onion, bell pepper, and garlic until softened, 4-5 minutes. Add the water, sugar, salt, wine, honey, and black peppercorns and bring to a boil.
   
   Remove from heat, let cool for 15 minutes, then add ice to cool completely. Place the chicken pieces in the brine and refrigerate for 4-12 hours.
2. Remove the chicken from the brine, rinse, and pat dry. In a small bowl, combine the flour and spices. Divide the mixture between two shallow plates. Pour the sour milk into a separate bowl. Dredge the chicken pieces in flour, then dip them in the sour milk, then dredge them in a second bowl of flour. Place the pieces on a wire rack set over a baking sheet and let rest for 15 minutes.
3. Meanwhile, heat oil in a frying pan to 180°C. Carefully lower the chicken, in batches if necessary. Don't overcrowd the pan. Fry the chicken until golden brown and cooked through, about 20 minutes, turning the pieces once browned. Transfer to a paper towel-lined plate, season immediately with salt, and serve.