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 Notes: Any container or bag should work for
This recipe is extremely adaptable to your flavor preferences. I adapted it myself from Bon Appetit. Phase 1:-Get a chicken (preferably a pasture-raised one from Overfelt Farms – Get it here!).-Thaw said chicken in refrigerator (if frozen).-Open and drain thawed chicken.-Pat dry if you wish.-Place chicken on a tray.-Salt chicken liberally (enough to coat the skin all over, but not