In a large bowl, whisk
together cider and salt until salt dissolves. Add chicken pieces and enough water to coat and soak 1 hour in the refrigerator. Chicken should be completely submerged in brine.
In a large pot, heat vegetable shortening
until a deep-fry
thermometer reaches 325 degrees F. Line a sheet tray with a wire rack.
In a large bowl, whisk together eggs
, cayenne and black pepper. In a paper bag, shake together flour and cornstarch
. Drain chicken
and dip in batches first in egg mixture then in flour mixture to coat. Set on wire rack to let coating sit for 10 minutes. In 2 batches, fry chicken until golden brown on both sides and cooked through, 15 to 20 minutes, depending on the size of the piece. Remove from oil to drain
on paper towel-lined plate.