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Instructions |
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For brine, in a resealable plastic bag set in a bowl combine the 3 cups buttermilk, the coarse salt & sugar. Add all chicken pieces t the brine; seal bag. Chill for 2 to 4 hours; remove chicken from brine. Drain chicken; pat dry with paper towels. Discard brine.
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In a large bowl combine flour, 1/4 tsp salt & pepper. Place 3/4 cup buttermilk in a shallow dish. Coat chicken with flour mixture. Dip in the buttermilk; coat again with flour mixture.
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Meanwhile, heat oil in deep fryer to 350 degrees. Fry chicken for 12 to 15 min or until chicken is no longer pink & coating is golden brown, turning once. Drain on paper towels. Keep fried chicken warm in a 300 degrees oven while frying remaining chicken pieces.
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Originally Submitted
10/27/2009
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