Method STEP 1 Put all the dry brine ingredients in a large dish.
Cover entire bowl with plastic wrap and refrigerate for 2 hours.
Preheat oven to 80°C/175°F and place rack on tray - to keep chicken warm.
One piece at a time, remove chicken from marinade, wipe off excess buttermilk, and coat in flour mixture.
To brine: Place chicken pieces into a bowl and cover with buttermilk.
. Sep 15, 2013 · Instructions.
Feb 17, 2019 · Dredge chicken pieces in flour, into egg wash then into flour again.
Heat over medium heat to 350°. Put a large roasting rack over a roasting tin. Remove bowl from the refrigerator; drain and pat chicken dry with paper towels. Combine the buttermilk, mustard, 1/2 teaspoon cayenne and 1 teaspoon each garlic powder, onion powder, salt and pepper in a large bowl or resealable plastic bag. Cover with wax paper and let sit until flour is paste-like consistency.
It’s packed with flavor, easy to make, and much healthier than fried chicken.
Add all marinade ingredients and refrigerate at least 2 hours or overnight to marinate. Jul 19, 2020 · Pour buttermilk over the top and stir to coat each piece.
3 1/2 pounds chicken, (cut into 8 pieces) 2 1/2 quarts peanut oil, or vegetable shortening, for frying.
Immediately before frying, dip the chicken legs and thighs (dark meat) into the flour mixture, the buttermilk and then the 2nd flour mixture.
Pour the peanut oil (preferred) or vegetable oil into a deep fryer, 6-quart skillet, or Dutch oven until the oil is 1-inch deep.