Buttermilk-Brined Fried Chicken |
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Prep Time: 12 Minutes Cook Time: 30 Minutes |
Ready In: 42 Minutes Servings: 6 |
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Brined in buttermilk for great seasoning and old-fashioned goodness! Ingredients:
3 cups buttermilk |
3/4 cup buttermilk |
1/3 cup coarse salt |
2 tablespoons sugar |
3 lbs chicken pieces (cut breast halves in half horizontally) |
2 cups all-purpose flour |
1/4 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
peanut oil |
Directions:
1. Combine 3 cups of buttermilk, salt, and sugar in a large resealable plastic bag.
2. Add all chicken pieces to the brine; seal bag. Chill overnight.
3. Drain chicken; pat dry with paper towels. Discard brine.
4. In a large bowl, combine flour, and 1/4 teaspoons each of salt and pepper. Place 3/4 cup buttermilk in a shallow dish. Coat chicken with flour mixture, dip in buttermilk; coat again with flour mixture.
5. Meanwhile, heat peanut oil in large skillet or Dutch oven to depth of 1 1/2 inches and 350 degrees.
6. Using tongs, carefully add a few pieces of chicken at a time to skillet. Maintain oil temperature at 325 degrees. Fry chicken for 12-15 minutes or until no longer pink, and coating is golden brown, turning once. Drain on paper towels. Keep fried chicken warm in a 300 degree oven while frying remaining pieces.
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