Buttermilk Fried Chicken
- 3 cups buttermilk
- 1/3 cup coarse salt
- 2 tablespoons sugar
- 2-1/2 to 3 pounds meaty chicken pieces (breast halves, thighs, and drumsticks)
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3/4 cup buttermilk
- Cooking oil
- For brine, in a resealable plastic bag set in a bowl combine the 3 cups buttermilk, the coarse salt, and sugar. Cut chicken breasts in half crosswise. Add all chicken pieces to the brine; seal bag. Chill for 2 to 4 hours; remove chicken from brine. Drain chicken; pat dry with paper towels. Discard brine.
- In a large bowl combine flour, the 1/4 teaspoon salt, and pepper. Place the 3/4 cup buttermilk in a
shallow dish. Coat chicken with flour mixture. Dip in the buttermilk; coat again with flour mixture.
- Meanwhile, in a deep, heavy Dutch oven or kettle, or a deep-fat fryer, heat 1-1/2 inches oil to 350º degrees F. Using tongs carefully add a few pieces of chicken to Dutch oven. (Oil temperature will drop; maintain temperature at 325º degrees F.) Fry chicken for 12 to 15 minutes or until chicken is no longer pink (170º degrees F for breasts; 180º degrees F for thighs and drumsticks), and coating is golden, turning once. Drain on paper towels. Keep fried chicken warm in a 300º degree F oven while frying remaining chicken pieces.
Makes 6 servings.