Buttermilk-Brinned Fried Chicken

SERVES

4 to 6

PREPARATION TIME

20 minutes, plus overnight for brining

COOKING TIME

30 minutes

INGREDIENTS

BRINE

2 cups buttermilk*

1 tbsp. salt

1 whole chicken, cut into 8 pieces

2 cups all-purpose flour

1/4 tsp. baking powder

1/4 tsp. salt

1/4 tsp. black pepper

3/4 cup buttermilk

cooking oil

Note: *To make buttermilk substitute: Mix 1 cup milk with 1 tbsp vinegar. Mix until well combined.

PROCEDURE

1. For brine, in a bowl combine the 2 cups buttermilk, the salt and sugar.

2. Add all chicken pieces to the brine. Chill for 1 to 2 hours.

3. Remove chicken from brine. Drain chicken, pat dry with paper towels. Discard brine.

4. In a large bowl combine flour, baking powder, the 1/4 teaspoon salt, and pepper. Divide flour mixture evenly between two shallow dishes. Place the 3/4 cup buttermilk in another shallow dish.

5. Dip chicken into flour mixture in the first shallow dish, turning to completely coat. Dip flour-coated chicken in the buttermilk, turning to coat. Coat again with flour mixture in the second shallow dish.

6. Meanwhile, in a deep frying pan, heat 1-1/2 inches oil. Using tongs carefully add a few pieces of chicken to the pan. Fry chicken until chicken is no longer pink and coating is golden, turning once. Drain on paper towels. Keep fried chicken warm and serve immediately.

Source: This Buttermilk-Brinned Fried Chicken recipe and how to cook guide is brought to us by Sari Jorge of 25 Mushrooms Kitchen.

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