2-3 lb. chicken, cut up
2 cups buttermilk
1 tbsp. salt
3 cups flour
1 tbsp. black pepper
1 tbsp. garlic powder
1 tbsp. ground ginger
1 tbsp. Italian seasoning
1 tbsp. baking powder
1/2 tsp. salt
oil for frying, about 2 qts. (peanut recommended)
- Whisk egg and salt into buttermilk. Submerge chicken pieces in buttermilk and refrigerate for 1 to 24 hours.
- Once brining is complete, combine all ingredients for breading in a large bowl. Add 1/3 cup buttermilk brine to the mixture and work it in gently with your hands so you have some doughy bits that will stick to your chicken.
- Working with one piece at a time, place chicken in breading and use your hand(s) to generously coat it. Do not shake any breading off! Place chicken pieces on a wire rack skin side up.
- Heat your oil to 350 ºF in a large pot equipped with a fry basket (or use any other handheld stainless steel strainer). Check oil temp and adjust if needed to maintain temp between 325-350 ºF when you are frying several batches of chicken.
- After oil comes to temp, place the chicken pieces in the oil skin side down. Careful not to drop them in and splash oil.
- Occasionally turn the chicken and fry for about 7 minutes. Use a meat thermometer and pull the chicken when it reaches 165 ºF. Place chicken on a clean wire rack over a baking sheet.
- Rest for 10 minutes before enjoying.
Notes: Any container or bag should work for the brine. Place chicken on sheet pans with cooling racks to keep it from getting soggy after breading and again after frying.