Ingredients Jump to Instructions ↓

  1. 1/2 cup granulated sugar

  2. 3/4 cup kosher salt

  3. 1 whole chicken, cut into serving pieces

  4. 1 3/4 cups all-purpose flour

  5. 2 teaspoons dried thyme

  6. 1/4 teaspoon garlic powder

  7. 1 teaspoon salt

  8. 1/2 teaspoon freshly ground black pepper

  9. 2 large eggs

  10. 1/2 cup buttermilk Vegetable oil for frying

Instructions Jump to Ingredients ↑

  1. In a large bowl or pot, dissolve 1/2 cup sugar and 3/4 cup kosher salt in 8 cups cold of water. Rinse chicken pieces, and add to bowl. Cover and refrigerate for 2 hours. Remove chicken pieces, and rinse under cool water, lay out on paper towels. Mix together the flour and seasonings, and place in a large zip lock-style plastic bag. Shake to mix. In a medium bowl, whisk the eggs, then whisk in the buttermilk. Dip half the chicken pieces in the buttermilk, then place in the plastic bag. Shake, and lay out on a wire rack. Repeat for remaining pieces. Put the rack on a large baking sheet and place in the refrigerator for 1 to 2 hours to set. Pour peanut oil to a depth of 3/4 inch in a large iron Dutch oven. Place over medium-high heat. When oil is heated, arrange chicken pieces in the pan, skin side down, and cover pan. After 5 minutes, remove the cover. Rearrange pieces if some are browning more quickly than others. After 5 more minutes, turn the pieces over. Cook uncovered for 8 to 10 more minutes or until done. Remove the fried chicken to a clean wire rack set over a large paper bag or paper towels and allow to drain.


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