Buttermilk-Brined Fried Chicken
3 cups buttermilk
1/3 cup coarse salt
2 tablespoons sugar
2 1/2 pounds meaty chicken pieces (breast halves, thighs, and drumsticks)
2 cups all-purpose flour
1 tablespoon salt
1 tablespoon black pepper
2 Pints Peanut oil
In a resealable plastic bag, set in a bowl for stability, combine the 3 cups buttermilk, the coarse salt, and sugar. Cut chicken breasts in half crosswise. Add all chicken pieces to the brine; seal bag. Turn bag to coat chicken with brine mixture. Put in fridge for 2 to 12 hours.
In a large bowl combine flour, salt, and pepper. Dip chicken into flour mixture, turning to completely coat. Dip flour-coated chicken in the buttermilk, turning to coat. Coat again with flour mixture. Lay 3 pieces at a time on a tray and get ready to fry it up.
Preheat a large Lodge Cast Iron skillet, (or lesser vessel) heat 2-3 inches oil to 350 degrees F. Using tongs carefully add a few pieces of chicken to Dutch oven. (Oil temperature will drop; maintain temperature of 325 degrees F.) Fry chicken for 12 to 15 minutes or until chicken is no longer pink (170 degrees F for breasts; 180 degrees F for thighs and drumsticks), and coating is golden, turning once.
Important: Let oil drain on a cooling rack, otherwise you’ll have soggy chicken!
Keep fried chicken warm in a 120 degree F oven while frying remaining chicken pieces.
Makes 6 servings.
Spicy Buttermilk-Brined Fried Chicken:
Prepare as above, except add 1-2 teaspoons of cayenne pepper to the flour mixture, and 2 tbsp of hot sauce to the brine.
Nutrition Facts per 3 ounces chicken: don’t worry about it.