Buttermilk Fried Chicken

1 year ago
12

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.

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