Recipe
50 mins
5 people
Southern
– To a large Ziploc bag add buttermilk, salt, and sugar. Gently mix well. Add the chicken pieces. Refrigerate. – Remove the chicken from the brine. Pour the brine down the drain. Pat the chicken dry then place the chicken on a parchment or foil-lined baking sheet.
– To a large brown bag or Ziploc add pepper to the flour and the rest of the flour ingredients. Season the chicken with the salt. – To a bowl, add eggs and whisk. Add the chicken pieces to the flour and shake the bag to coat the chicken.
– Place the chicken back into the flour and shake to coat again then place it on the parchment lined bake tray. Let the chicken sit to absorb the flour. – Add the chicken pieces to the dutch oven but do not overcrowd it. Flip the chicken a couple times as it cooks. Fry until golden brown.
– To keep the fried chicken crunchy and crisp, drain the chicken over a wire rack set over a rimmed baking sheet for about 10 minutes. To prevent soggy chicken, do not drain on paper towels.
So good!
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