Art Smith's Fried Chicken

By CheeseDiva

Ingredients

• For the buttermilk brine:
• 1 to 1/2 pound chicken, cut into 8 pieces
• 1/2 cup kosher salt
• 1/2 gallon water
• 1 quart buttermilk
• For the "dredge":
• 3 cups of White Lilly Self-Rising Flour
• 1 cup of pulverized corn flakes
• 1 tablespoon of black pepper
• 1 teaspoon of hot red pepper
• 1 tablespoon of garlic powder
• 1 tablespoon of onion powder

Details

Servings 1
Adapted from seriouseats.com

Preparation

Step 1

Serious Heat

Place dry ingredients in bowl and mix and sift ingredients well, remember to that self-rising flour has salt, so "do not add salt."

Remove chicken from refrigerator add 6 beaten eggs to the chicken buttermilk mixture. My friend Paula Deen, loves to add hot sauce to her wet mixture, which adds more spiciness to the chicken.

In a fry pan, about 8 inches in depth, pour about 3 inches of good peanut oil, grape seed oil, or canola oil. Using a thermometer, heat oil to 335 °F.

Starting with dark meat, thighs and drumsticks, remove and shake excess buttermilk egg mixture off, coat in dredge. You can also dip twice for a thicker crust.

Carefully add to hot oil, and not overcrowding, add pieces and cook 8 minutes per side or until brown.

Since 2008, I've been working with our writers, editors, and community to make Serious Eats a more dynamic and delicious place. Originally from southern California, now a Brooklyn dweller who's always trawling for a ripe avocado.