“A wonderful recipe for deep-fried chicken with a Southern taste all its own. The hint of tangy buttermilk under a crispy coating of deliciousness makes this chicken stand out.”
PREP: 25 mins | COOK: 30 mins | READY IN: 9 hrs 25 mins
Original recipe makes 6 thighs and 6 drumsticksChange Servings
6 chicken thighs
6 chicken drumsticks
2 tablespoons salt
1 quart cold water, to cover2 cups cold buttermilk
1 egg, beaten
1 teaspoon chicken seasoning mix (see note)
3 cups all-purpose flour
2 tablespoons chicken seasoning mix (see note)
2 quarts vegetable oil for frying
Place chicken thighs and drumsticks in a large bowl, cover with cold water, and mix in salt. Cover and refrigerate from 8 hours to overnight.
Rinse chicken thoroughly. Mix buttermilk, beaten egg, and 1 teaspoon chicken seasoning in a large bowl until thoroughly combined.
Place chicken pieces into buttermilk mixture and refrigerate 30 minutes to 1 hour.
Heat vegetable oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
Place flour and 2 tablespoons chicken seasoning into a shallow bowl and mix until combined. Remove chicken from buttermilk bath, shake off excess buttermilk, and press into flour. Tap off excess flour.
Gently place chicken into hot oil, 3 or 4 pieces at a time; fry chicken until golden brown, 12 to 15 minutes per batch.
Remove chicken pieces to a cooling rack set over paper towels to remove excess oil before serving.
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