Servings: 8 people
Equipment
- Cast Iron Stock Pot
Ingredients
- High Smoke Point Oil to fill pot half way
Brine
- 1 quart Buttermilk
- 2 tbsp Hot Sauce
- 2 tbsp Kosher Salt
- 1 tbsp Black Peppercorns
- 1 tbsp Coriander Seeds
- 1 tbsp Smoked Paprika
Dredge Flour
- 4 cups All Purpose Flour
- 1/4 cup Black Peppercorn ground
- 1/4 cup Sea Salt fine ground
- 2 tbsp Garlic Powder
- 2 tbsp Smoked Paprika
- 1 tsp Cayenne Pepper
Instructions
Brine
- Using a mortar and pestle or grinder, roughly crush the black peppercorns and coriander seeds.
- Combine buttermilk, hot sauce of your choice (I use Tabasco), kosher salt, black peppercorns, coriander seeds, and smoked paprika in a glass bowl.
- Add 8 pieces of bone in chicken to the brine and let sit in the refrigerator for 8 hours before making fried chicken.
Dredge & Fry
- Remove your chicken and brine from the refrigerator 60 minutes before you are ready to cook. Begin warming your frying oil to 350 degrees.
- Combine flour and spices together in a bag. Once combined, pour a portion of the seasoned flour in a pie dish. Pour fresh buttermilk into a bowl and order the bag, bowl, and pie pan following the dredging steps.
- Remove chicken from the brine, one piece at a time, blotting to dry and placing the chicken in the seasoned flour bag. Shake the chicken in the flour, pull pieces out to dip into the buttermilk, and place it in the pie dish. Cover the chicken with a second coat of flour and transfer to the fryer.
- Fry 2-3 pieces of chicken at a time until a meat thermometer reads 165 degrees when inserted into the thickest part of the piece.
- Remove chicken from the oil, briefly drip dry, and place on a cooling rack. Season lightly with salt.
- Continue steps 3-5 until all of the chicken has been cooked. Allow the oil to return to 350 degrees between batches.
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