Happy Fourth of July!

This holiday weekend, most people will be grilling. But the Fourth of July always makes me think of picnics. And when I think picnic, I think FRIED CHICKEN! So today I am presenting you with two tasty recipes. That's right, two for one! My fried chicken recipe is one that took many tries to perfect. It has a little bit of a kick to it and comes out super crunchy and juicy.

The second recipe, a southern bbq sauce, has been my closely guarded secret for awhile. But because I love you, you may have it. Enjoy and as always, share the love.

Crunchy Fried Chicken

Ingredients

1 pound chicken (legs, thighs, breasts)

For Brine:
1/4 cup salt

1 tbsp oregano

1 tbsp garlic powder

1/2 cup orange juice

For Frying:
1 large egg
1/2 tsp salt

2 tsps chili powder

1 cup flour

1/2 cup bread crumbs

1 tsp cayenne pepper

1 1/2 tsp garlic powder

Fill a large bowl halfway with water. Add 1/4 cup salt, oregano, 1 tbsp garlic powder and orange juice. Add chicken, cover and refrigerate for at least 4 hours. This process (brining) is extremely important in creating juicy chicken.

In a large frying pan, heat enough peanut oil to partially cover chicken. (See Tips & Tricks for frying)
Heat a second, lightly greased skillet on high heat. Remove chicken from brine and rinse. Quickly sear the chicken on both sides.

In a large bowl, combine all dry ingredients except bread crumbs. In another bowl, beat the egg. Put the bread crumbs in a third, shallow bowl.

Dip chicken in flour, then into egg and then into bread crumbs and carefully place into hot oil. Fry until golden brown (5 - 8 minutes on each side).

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Southern Style BBQ Sauce

Ingredients

1/2 cup spicy brown mustard

1/2 cup brown sugar

1/4 cup chicken broth

2 tbsps chili powder

1 tsp red pepper flakes

2 tbsps butter

1/2 cup granulated sugar

1 cup apple cider vinegar

1 tsp black pepper

1/4 tsp cayenne pepper

1/4 tsp cinnamon

1/2 tsp soy sauce

1 tbsp liquid smoke

In a medium saucepan, combine all ingredients except soy sauce, butter and liquid smoke. Simmer for 30 minutes. Add remaining ingredients and simmer another 10 minutes. Refrigerate overnight. This will give the flavors time to develop properly.