HANDS-ON TIME 30 minutes
CHILL 2 hours
FRY 5 minutes
BAKE 15 minutes at 350°F
Makes 6 servings (1 piece each).
EACH SERVING 730 cal., 45 g fat (10 g sat. fat), 135 mg chol.,
1,382 mg sodium, 41 g carb., 1 g fiber, 9 g sugars, 39 g pro.
3 cups buttermilk
⅓ cup kosher salt
2 Tbsp. sugar
2½ to 3 lb. meaty chicken pieces (breast halves, thighs, and
drumsticks)
2 cups all-purpose flour
¼ tsp. salt
¼ tsp. black pepper
¾ cup buttermilk
Vegetable oil
Directions
- For brine, in a resealable plastic bag set in a bowl combine the
3 cups buttermilk, the kosher salt, and sugar. Using a chef’s knife,
cut chicken breast halves in half crosswise. Add all chicken pieces
to the brine; seal bag. Turn bag to coat chicken. Chill 2 to 4 hours;
remove chicken from brine. Drain chicken; pat dry with paper
towels. Discard brine.
- Preheat oven to 350°F. Line a 15×10-inch baking pan with foil; if
desired, place a wire rack over the foil. In a large bowl combine
flour, the ¼ tsp. salt, and the pepper. Place the ¾ cup buttermilk in
a shallow dish. Coat chicken with flour mixture; dip in the
buttermilk and coat again with flour mixture. - Meanwhile, in a deep heavy pot or a deep-fat fryer, heat
1½ inches oil to 350°F. Using tongs, carefully add two or three
pieces of chicken to hot oil at a time. (Oil temperature will drop;
adjust the heat to maintain temperature at 350°F.) Fry chicken
5 to 6 minutes or until coating on chicken is golden brown, turning
once. Drain briefly on paper towels. Place chicken in prepared
pan. Bake 15 to 20 minutes or until chicken reaches 170°F for
breasts and at least 175°F for thighs and drumsticks.
