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Double-Coated Buttermilk-Brined Fried Chicken

Created by KittenCal on February 22, 2012

4 chicken thighs (bone-in, skin-on)
4 chicken drumsticks (skin-on)
BRINE/MARINADE
2 cups buttermilk
1 1/2 teaspoons salt
3 to 4 tablespoons Dijon mustard
1 teaspoon dry mustard powder
1 teaspoon fresh ground black pepper
1 to 2 tablespoons hot sauce (Loisianna hot sauce or 1-2 teaspoons cayenne pepper, depending on your heat level)
1 tablespoon onion powder

Step 1: In an extra large bowl combine all the brine ingredients thoroughly. Add in chicken pieces. Refrigerate at least 1 day and up to 2 days, turning the chicken occasionally during refrigeration time.
Step 2: In a 13 x 9-inch pan mix the flour with next 7 spices.
Step 3: With brine/marinade still clinging to chicken pieces -- DO NOT shake off excess brine! add chicken to flour mixture; turn to coat thickly. Let chicken stand IN THE FLOUR MIXTURE for 1 hour, turning chicken occasionally to recoat with flour mixture.
Step 4: Pour oil to depth of 1 1/4 inches into deep heavy pot (attach deep-fry thermometer onto the pot) Heat oil over medium-high heat to 350 degrees F.
Step 5: Add 4 pieces of chicken, skinned side down, to oil. Reduce heat to medium-low and fry 5 minutes, adjusting heat to maintain oil temperature between 280 degrees F and 300 degrees F (oil should bubble constantly around chicken). Using wooden spoons, turn chicken over. Fry 7 minutes. Turn chicken over again. Fry until deep golden brown and cooked through, about 3 minutes longer. Using same spoons, transfer chicken to large rack set on baking sheet.
Step 6: Reheat oil to 350 degrees. Repeat frying with remaining 4 pieces of chicken. Serve chicken hot, warm or at room temperature.