One Batch Fried Chicken

Cook’s Country

Was tasty, but didn’t quite care for the coating flavour - I think my white pepper was old - there’s a lot. Next time, try the Popeyes Variation

Ingredients

• 1 1/2 quarts of veg oil for frying

Brine

• 2 cups Butttermilk
• 1 Tbs Salt

Coating

• 3 cups of flour
• 3 Tbs ground white pepper
• 1 Tbs ground black pepper
• 1 Tbs celery salt
• 1 Tbs granulated garlic
• 1 Tbs dried ginger
• 1 Tbs Italian seasoning
• 1 Tbs baking powder
• 1/2 tsp salt
• 6 Tbs buttermilk

Popeyes Variation

• 4 cups (about 17 oz.) all-purpose flour
• 2 1/2 tablespoons kosher salt
• 3 teaspoons cayenne pepper
• 2 teaspoons black pepper
• 2 teaspoons paprika
• 1 1/2 teaspoons garlic powder

Directions

1. Place chicken parts in brine and let sit in the fridge for at least 1 hour, up to 24 hours.
2. Whisk dry coating ingredients to combine.
3. Add buttermilk and mix with hands to create craggy bits.
4. Coat chicken pieces one at a time, really pressing in.
5. Let sit on wire rack for 1 - 2 hours in the fridge.
6. Heat oil to 350 degrees
7. Put chicken skin side down, put lid on cook 5 minutes, rotate pot 180 degrees, cook another 5 minutes, turn chicken over, cook 8 minutes with top off check temperature. White meat 160 degrees…dark 170 degrees.
8. Remove chicken…let set 10 minutes