BUTTERMILK-BRINED FRIED CHICKEN

Buttermilk-Brined Fried Chicken image

Provided by KathyP53

Time 42m

Yield 6 serving(s)

Number Of Ingredients 9

Previous Next

3 cups buttermilk
3/4 cup buttermilk
1/3 cup coarse salt
2 tablespoons sugar
3 lbs chicken pieces (cut breast halves in half horizontally)
2 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
peanut oil

Steps:

Combine 3 cups of buttermilk, salt, and sugar in a large resealable plastic bag.
Add all chicken pieces to the brine; seal bag. Chill overnight.
Drain chicken; pat dry with paper towels. Discard brine.
In a large bowl, combine flour, and 1/4 teaspoons each of salt and pepper. Place 3/4 cup buttermilk in a shallow dish. Coat chicken with flour mixture, dip in buttermilk; coat again with flour mixture.
Meanwhile, heat peanut oil in large skillet or Dutch oven to depth of 1 1/2 inches and 350 degrees.
Using tongs, carefully add a few pieces of chicken at a time to skillet. Maintain oil temperature at 325 degrees. Fry chicken for 12-15 minutes or until no longer pink, and coating is golden brown, turning once. Drain on paper towels. Keep fried chicken warm in a 300 degree oven while frying remaining pieces.

Nutrition Facts : Calories 526.1, Fat 22.5, SaturatedFat 6.8, Cholesterol 109.6, Sodium 6636.3, Carbohydrate 43.4, Fiber 1.1, Sugar 11.6, Protein 35