Ingredients

The following ingredients have 9 Servings
  • 1 3-4 lb whole chicken cut into 8 pieces
  • 2 cups whole buttermilk
  • 1 3/4 tsp salt (divided use)
  • 1 3/4 tsp ground black pepper (divided use)
  • 2 1/2 cups all-purpose flour
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1/4 tsp cayenne
  • 3 large eggs
  • 6-8 cups peanut oil

Instruction

  • To brine: Place chicken pieces into a bowl and cover with buttermilk. Refrigerate for at least 3 hours or overnight. May cut super large breast pieces in half to allow for more even cooking, if needed.
  • To cook: Fill a deep fryer, deep medium-large pot or Dutch oven halfway with oil. Do not overfill. Heat the oil to 350°F.
  • To prepare the dredging station: In a shallow dish or plate use a whisk to sift together flour, 1 tsp salt, 1 tsp pepper, garlic powder, onion powder, paprika and cayenne.  
  • In a separate dish whisk together eggs with 1/4 tsp salt and 1/4 tsp pepper. (You can also add a few dashes of hot sauce.)
  • Remove the chicken from the buttermilk shaking off the excess. Season lightly with remaining 1/2 tsp salt and 1/2 black pepper on all sides.
  • Dip chicken pieces into flour, then into egg wash then into flour again. Have nearby a pan, arrange breaded pieces on pan. Repeat until all are breaded.
  • To fry: Gently lower pieces into the hot oil a few pieces at a time skin side down. Maintain temperature while cooking to around 325-350°F.
  • Cook in batches beginning with the dark meat being careful not to overcrowd the pot. Cook dark meat for about 10-12 minutes on each side and white meat pieces for 8-10 minutes on each side or until juices run clear.
  • Remove to paper towels or an oven safe baking rack to drain. Cover and keep warm until serving. (May season with additional salt, if desired.)