Brined and Fried Chicken

For buttermilk brine:

• 2 split chicken breasts, cut in two
• 4 chicken legs
• 2 chicken thighs
• 1 quart buttermilk
• 1/4 cup salt
• 2 tablespoons white sugar

For spice blend:

• 1 ½ tablespoons kosher salt
• 1 tablespoon garlic powder
• 1 tablespoon ground black pepper
• 1 tablespoon paprika
• 2 teaspoons cajun seasoning
• 2 teaspoons onion powder
• 1 teaspoon cayenne pepper

For flour breading:

• 1 1/2 cups all purpose flour
• 3/4 cup cornstarch
• 2 tablespoons baking powder
• 6 cups vegetable oil

Preparation

1. In a small bowl, combine your spice blend ingredients together and reserve 2 tablespoons of the spices in a separate bowl.
2. Make the brine by whisking the buttermilk, sugar, and salt, reserving 2 tablespoons of the spice blend.
3. Add the chicken pieces to the brine and let sit for at least 30 minutes, or up to 48 hours.
4. Preheat a large Dutch oven with 6 cups of vegetable oil with a thermometer to 325° - 350°F.
5. Mix the breading flour in a large mixing bowl combining the flour, cornstarch, baking powder, and remaining spice blend then dredge the chicken in the flour and pat flour into every crevice. Shake off excess flour.
6. Prepare a parchment-lined sheet tray to plate the raw breaded chicken.
7. Fry chicken in preheated oil for 8 - 10 minutes. Only around 4 - 5 pieces at a time.
8. Let the chicken drain on a wire rack atop a sheet tray and keep warm in a 200°F oven while frying the remaining chicken.
9. Adjust heat for oil at a higher temperature and fry a second time for 3 minutes. Remove from oil and season with salt. Enjoy!