Description
The brining makes all the difference with this moist chicken. Recipe from PocketChangeGourmet.com. Adapted from Make & Take Cookbook
Ingredients
Scale
- 3 cups buttermilk
- 1/3 cup kosher salt
- 2 tablespoons sugar
- 2–3 pounds Chicken – drumsticks, thighs, whatever you like
- 2 cups flour
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon Seasoned salt
- 3/4 cup buttermilk
- Vegetable oil for frying
Instructions
- In a large resealable bag, pour the milk, salt and sugar
- Add the chicken, seal and place in fridge for 2-4 hours
- Remove from refrigerator and pat dry
- In a medium bowl combine the flour, and seasonings
- In another medium bowl, pour the 3/4 cup buttermilk
- Dip chicken in flour mixture, milk and back into the flour
- Heat oil in heavy skillet to 350 degrees
- Carefully add chicken to oil. Cook 12-15 minutes or until internal chicken temperature is 170 degrees for breasts and 180 degrees for thighs or drumsticks
Notes
Prep time doesn’t not include 2-4 hours for brining
- Prep Time: 15 minutes
- Cook Time: 15 minutes