Ingredients

Brine:

2-3 lb. chicken, cut up

2 cups buttermilk

1 egg

1 tbsp. salt

Breading:

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

Other:

oil for frying, about 2 qts. (peanut recommended)

Method

1. Whisk egg and salt into buttermilk. Submerge chicken pieces in buttermilk and refrigerate for 1 to 24 hours.
2. 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.
3. 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.
4. 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.
5. After oil comes to temp, place the chicken pieces in the oil skin side down. Careful not to drop them in and splash oil.
6. 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.
7. Rest for 10 minutes before enjoying.