Ingredients -
1 whole Fryer Chicken, cut up into 8 pieces
2 Quart Chicken Brine- See Recipe***
8 cups Shortening- USE DEEP FRYER IF AT ALL POSSIBLE HEATED TO 325 DEGREES
2 Cups Buttermilk
2 Eggs, Beaten
3 cups All Purpose Flour
⅛ Teaspoon Paprika
⅛ Teaspoon Baking Powder
⅛ Teaspoon Garlic Powder
¾ Teaspoon Old Bay Seasoning
½ Teaspoon Poultry Seasoning
2 ½ Teaspoons Salt
¾ Teaspoon Pepper
Preparation:
Preheat the shortening in a deep fryer to 325 degrees F.
Trim any excess fat and skin from the chicken pieces and marinate them for a couple of hours in the brine.
Mix the Buttermilk with the eggs in a bowl.
Combine the dry ingredients in another bowl.
Rinse, and drain the marinated chicken. Pat dry with a paper towels.
Dip each chicken piece in the Egg and Milk, and then coat it in the dry Flour mixture.
Dip into the egg and milk mixture again then back in the flour. Make sure every piece is well coated. Allow all the Chicken to rest in the flour mixture 5 Minutes.
Drop the Chicken pieces into the hot shortening, one at a time.
Fry Chicken until golden brown, and an internal Temperature of 180 degrees has been reached
Allow the Chicken to rest on a wire rack for 5 minutes and serve hot.
(Serves 3)
***Chicken Brine Recipe
2 quarts vegetable stock
2 Quarts Cold Water
3/4 cup Kosher Salt
1/2 cup Granulated Sugar
1 tablespoon Rosemary, Chopped
1 tablespoon Sage ,Chopped
1 tablespoon Thyme, Chopped
In a large pot combine vegetable stock, salt, sugar, and herbs over a medium heat. Simmer for about 15 minutes until the salt is completely dissolved. Remove from heat and allow to cool. Add cold water.
Place Chicken in a large non-reactive container( Glass or Plastic). Pour brine over top, cover and refrigerate. Brine for 1 hour per pound.
Thoroughly rinse all the brine from Chicken before cooking.
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