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1. Make the Buttermilk Soak: In a large bowl, combine the buttermilk with the salt, black pepper and cayenne. Add the chicken and stir to coat. Let stand at room temperature for 2 hours or ...
3. Set a rack on a baking sheet. Working with one piece at a time, remove the chicken from the buttermilk soak, letting the excess drip back into the bowl. Dredge the chicken in the flour mixture, pressing so it adheres all over. Transfer the coated chicken to the rack and let stand for 30 minutes. 4. In a deep skillet, heat 1 inch of oil to 350°.
5. Brine with Buttermilk. Almost all the classic recipes for fried chicken call for a buttermilk brine. As the cooking site Yummy PH explains, "Because buttermilk is only slightly acidic, it is ...
Bake the chicken at 350 degrees for 10-15 minutes or until the chicken has reached proper internal temperature. Makes 8 pieces. Read more from Carrie's Experimental Kitchen .
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The key to this extra crispy fried chicken is marinating the thighs in buttermilk, pickle juice, and egg, then dredging it in a mixture of flour, seasoned salt, pepper, and cayenne. Once fried, it ...