Buttermilk Southern Fried Chicken - Extra Crispy

Difficulty **


3 Cups of Buttermilk
1/3 Cup Grinded Sea Salt
2 Tbsp. Sugar
3 Pounds of Fryer Chicken, various pieces

2.5 Cups Self Rising Flour
1/2 Tsp. Seasoned Salt
1/4 Tsp. Black Pepper
1/2 Cup Buttermilk

Cooking Oil - Deep Fryer if available.

Mix 3 Cups of Buttermilk with sea salt and sugar. Place mixture in a deep flat bowl or gallon sized zip lock bag. Place chicken pieces into the buttermilk mixture. Allow all pieces to be submerged in buttermilk mixture. Chill coated chicken pieces for approximately 2 hours.

Heat Fryer Oil to 375 Degrees, or place 2 Inch oil in frying pan on medium high heat.

Combine flour, seasoned salt, pepper in a large bowl. Strain chicken pieces and discard buttermilk brine. Place 1/2 cup portion of buttermilk in a bowl. Dip each piece of chicken in the flour mixture to coat completely. Place floured mixture in the buttermilk solution. Allow chicken to drip excess off, and recoat with the flour mixture.

Place chicken in the oil. * Place pieces slowly into the oil to keep from splashing hot oil. Cook in oil for approximately 14 minutes. Cooking time will vary based on the size of the pieces of chicken. If cooked in a pan, be sure to flip pieces half way through cooking.
Remove from oil and place on paper towel to absorb excess oil.
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