Ingredients
- 4 cups buttermilk
- 1 tbs kosher salt
- 1 tbs freshly ground pepper
- 2 tbs hot sauce
- 8 pieces of chicken
- 2 cups AP flour
- 1 tsp dried thyme
- 1 tsp marjoram
- 2 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp cayenne
- 1 tbs freshly ground pepper
- Canola oil for frying
Preparation
Step 1
1. To make the Brine: whisk together the buttermilk, hot sauce, salt and pepper in
large a shallow dish big enough to hold the chicken in a single layer. Add the chicken pieces, cover and refrigerate for at least 3 hours. Turn the chicken once while marinating.
2. Pour the chicken into a colander and let drain.
3. Place the flour, thyme, marjoram, onion powder, garlic powder, cayenne, salt and pepper in a resealable plastic bag. Pour 2-3 pieces of chicken into bag, close the bag and shake well to coat. Remove chicken from bag and shake off any excess flour. Repeat with all the chicken pieces. Place chicken on a wire rack while heating the oil.
4. Heat 2 to 2 1/2 inches of oil in pan to 350 degrees. Pan should be able to hold chicken in a single layer without touching. Add chicken to oil and cook for 7-9 minutes. Using tongs, turn the chicken and cook the other side for an additional 7-9 minutes. Remove the chicken to wire rack over paper towels. To test for doneness use an instant read meat thermometer inserted into the thickest part of the the chicken. Temp should register 165 degrees. If not return to oil for another 2-3 minutes and test again. Let the chicken rest foe 5-10 minutes before srerving