Step 1 -
Break down the chicken into legs, thighs, breasts into 2 pieces and wings.
Step 2 -
Mix brine ingredients and add chicken to coat. Keep in zip lock bag overnight to brine.
Step 3 -
When you are ready to cook: Preheat oven to 350f and prepare a baking sheet with a wire rack. ( This is to hold the chicken after it comes out of the fryer) And heat oil in a dutch oven to 325f. Make sure to use a pot big enough that the oil doesn’t come up higher than halfway.
Step 4 -
Sift and mix all of the ingredients in the dredge and combine thoroughly.
Step 5 -
Remove the chicken pieces from the brine and let the excess buttermilk drip off before adding to the dredge. Coat the chicken with a thick layer of the dredge and then shake off any excess. Repeat this for all of the chicken.
Step 6 -
Add the chicken in batches to the oil being careful not to overcrowd. ( you don’t want the chicken touching, you can cook in batches) You do not want to move the pieces for the first 3 minutes or so or the coating may fall off.
Step 7 -
Cook for 7–12 minutes or until 160f. Check internal temperate with a thermometer.
Step 8 -
Remove chicken to the baking sheet and keep in oven until all of the chicken is finished.
Step 9 -
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