Buttermilk Fried Chicken

BUTTERMILK FRIED CHICKEN

1 large chicken, cut up

1 tsp. kosher salt and 2 tsp. black pepper

4 fresh eggs

1 pint buttermilk and 2 cups self-rising flour

Brine:
1 cup salt,
1/4 cup whole peppercorns,
1 whole onion

2 whole garlic cloves Ice Cubes
1 quart water

Brine Directions:

In a medium saucepan add water, add whole onion without skin, garlic cloves, peeled, peppercorns, and salt.

Bring to a rolling boil and boil for 5 minutes.

Remove from heat.

In a large metal bowl, fill Halfway with ice cubes, Using a strainer, - pour cooled, liquid on top of ice cubes.

Stir to melt ice.

Removing the seasonings with the strainer.

After the brine has cooled completely,

In 2 large plastic, sealable bags, place 8-10 frying pieces of chicken & the cooled brine, refrigerate overnight or 6-8 hours.

Directions for Frying

Remove chicken from bags, and pat dry.

Whisk the eggs with buttermilk, in a small bowl.

Mix flour with salt and pepper. salt

Dip chicken, one piece at a time in egg mixture, then flour mixture.

Place on a baking sheet and set aside.

Fill cast iron skillet halfway, with oil, heat oil over medium to high heat at 365 degrees, or when a pinch of flour sizzles in oil.

Do not allow oil to overflow, when adding chicken pieces.

Turn the fire down, to about 350 degrees, Fry 5 pieces each time, cook 8 minutes on one side, turn the fire down to 300 degrees, 6 minutes other side, flip again, and fire back up for an additional minute.

Drain.

Repeat.

Place in a 200-degree oven to keep warm.

*Cut breast pieces in half for even cooking time, and fry legs in the center of the pan.

The fire should be constantly monitored, to not burn chicken.

Please Like and Share.