|It is not safe to be a singular piece of fried chicken in our house.|
This one didn't last long that is for sure.
- 4 cups buttermilk
- 2 Tbsp hot sauce
- 1 Tbsp + 1 tsp salt, divided
- 1 Tbsp + 1 tsp pepper, divided
- 3 lbs bone-in chicken pieces.
- 2 cups flour
- 1 tsp thyme
- 1 tsp marjoram
- 2 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp cayenne (I used chili powder instead)
- Lots of canola oil
- Mix together buttermilk, hot sauce, 1 Tbsp salt, and 1 Tbsp pepper.
- Lay the chicken in a single layer in a dish just large enough to for it all to fit and pour the buttermilk brine over it.
- Cover the chicken and refrigerate for at least 3 hours, flipping the chicken 1/2 way through.
- Drain the brine from the chicken.
- In a resealable plastic bag, add the remaining non-oil ingredients.
- With 2 or 3 chicken pieces at a time, put them into the bag and give it a good shake.
- Remove the chicken and shake off any excess flour.
- Store the chicken on a wire rack until you cook them.
- Heat about 2 inches of canola oil to 350 degrees in a deep skillet.
- I recommend using some form of cooking thermometer to make sure that the temperature reaches the correct level and stays there.
- Cook the chicken in a single layer in the hot oil for 14-18 minutes, flipping 1/2 way through.
- Remove the chicken to a wire rack with something underneath to keep any drippings from making a mess of your counters.
- Let chicken rest for 5 to 10 minutes before serving.