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Buttermilk Brined Fried Chicken

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Ingredients: 

8 pieces of chicken (I cut up whole chickens from Hoe Hop Valley farm, and used the breasts, legs, and thighs. I also cut the breasts in half horizontally because they were large)

Brine
1 quart buttermilk (I used Cruze Farm's, if you can get it, I recommend it)
1 cup water
1/8 cup kosher salt
1 Tbsp Tony Chachere's Creole Seasoning
1 Tbsp Frank's Hot Sauce (or other vinegar based hot sauce)
1 Tbsp Sriracha hot sauce
1/4 tsp freshly grated nutmeg
1/4 cup honey
cayenne or hot Hungarian paprika to taste (optional)
a few sprigs of thyme (optional)

Coating
3 cups flour
3 tsp baking powder
3 Tbsp cornstarch
1 tsp Tony Chachere's
1-2 tsp kosher salt (to taste)
1/2 tsp freshly grated black pepper
1/4 tsp freshly grated nutmeg
1/4 tsp cayenne
1/4 tsp paprika
2 tsp garlic powder

2 cups buttermilk
oil for frying (you need enough to come about 1/3 of the way up the pot or 2 inches)
{note: I have used both vegetable and canola oil successfully}
kosher salt for sprinkling


 

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