Buttermilk Fried Chicken

prep time:: 24 hr
total time:: 0 Cook Time: 1 hour

Makes 24 pieces of the best chicken you have ever had

Rod

MY Dad always joked that whenever Mom left town he would look forward to a Bucket of KFC. So when Mom was heading to Saskatchewan for Easter 2009, Lys and I decided to head to Edmonton keep Dad company...and cook fried chicken for him. Mom ended up staying in town, and we were all blown away by the depth of flavour that the brining step gives this chicken. As good as it was right out of the oil, it was even better cold the next day. This is Fried Chicken. Do not cut the recipe down, you will want the leftovers for the next few days....

ingredients

For the Brine

• 24 Cups Water
• 1 Cup Kosher Salt
• 1/2 Cup plus 1 tbs Honey
• 18 Turkish Bay Leaves
• 30 unpeeled Garlic Cloves, Smashed
• 3 Tbs Whole Black Peppercorns
• 5 Large Fresh Rosemary Sprigs
• 1 1/2 Bunches Thyme Sprigs
• 1 1/2 Bunches Italian Parsley
• 2 Tbs Lemon Zest
• 3/4 Cup Lemon Juice
• 3 x 3 1/2 lb chickens

For the Frying

• 6 cups all purpose Flour
• 5 tbs Garlic Powder
• 5 tbs Onion Powder
• 4 tsp Paprika
• 4 tsp Cayenne Pepper
• 1 tsp ground pepper
• 4 tsp coarse sea salt
• 6 cups buttermilk
• 12 cups peanut oil

directions

For the Brine

1
Bring all ingredients except chickens to a boil in a large pot. Boil 1 minute, stirring to dissolve salt. Cool completely. Chill brine until cold, about 2 hours.
2
Rinse chickens; add to brine, pressing to submerge. Chill at least 12 hours, and up to 24 hours. Drain chickens and pat to dry, removing any herbs sticking to surface. Cut each chicken into 8 pieces.

For the Frying

1
Line 2 large baking sheets with parchment paper. Mix first 6 ingredients and 4 tsp coarse salt into a large bowl. Place buttermilk in another large bowl. Dip each chicken piece in flour mixture to coat, shaking off excess. Dip pieces in buttermilk, coating evenly, then dip into flour mixture again, coating thickly. DO NOT shake off excess. Place chicken on prepared sheets. Let stand at room temp 1-2 hours to dry.
2
Pour peanut oil into heavy pot. Attach Deep fry thermometer to side of pot and heat oil over medium high heat to 320F-330F. working in batches of 4 pieces, add leg and thigh to oil. (Use spatter screen to protect yourself). Fry until cooked through and skin is deep golden brown, Turning once with wooden spoons, about 13 minutes. Using WOODEN spoons, transfer chicken pieces to paper towels to dry. Sprinkle with Coarse salt.
3
Add breast pieces to oil and fry until cooked through and skin is golden, about 7 minutes. Transfer to paper towels, sprinkle with salt.
4
Eat immediately or let stand at room temp for up to 2 hours, or put in fridge for a few days.
5
NOTE: I tried this with Sous Vide cooking, and it worked very well. Once the chickens are brined, cut the chickens into 8 pieces, then place in sous vide bag and cook for an hour or so at 140F. Remove from bag and let cool, then proceed with the battering. When you fry, you are now only concerned about the appearance of the skin, so its a lot easier to control the finished product.