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2 chickens, 3 pounds each, cut into 8 pieces each
Brine (recipe follows)
3 cups buttermilk
2 tablespoons plus 1 1/2 teaspoons kosher salt
3 cups of flour
1 tablespoon plus 1 1/2 teaspoons paprika
1 tablespoon plus 1 1/2 teaspoons cayenne pepper
3 teaspoons freshly ground black pepper
Oil for frying (I cook 4 pieces of chicken at a time in 8 cups of oil in a 5-quart pot.)
1/2 cup of sugar
1/4 cup salt
1 bay leaf
1 teaspoon black peppercorns
1 teaspoon coriander seeds
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