I don’t make fried chicken regularly, but when I do this is my favorite recipe. Soak the chicken for a whole day to give it time to soak in the flavors. This is a great dish to bring to any bbq, picnic or beach party!
For the soak/brine:
10-12 pieces chicken wingettes
3 C. buttermilk
2 tbs. kosher salt
1 tbs. paprika
1 tbs. black pepper
For the fry:
2 c. peanut oil
2 C. flour
1 tbs. paprika
1 tbs. celery salt or Lawry’s seasoning salt
1 tbs. black pepper
½ tsp. cayenne pepper
Combine all soaking/brining ingredients in a ziplock bag. Gently shake to combine, and let sit overnight in the refrigerator for 24 hours.
For the fry:
Preheat oven to 350. Heat oil on medium high heat in a large pot, a Le Creuset works beautifully. While the oil heats, combine remaining ingredients in a bowl. Remove chicken pieces from brine and roll in flour mixture. Add 3-4 pieces of chicken and let fry for 5-6 minutes, until crispy and golden colored. Remove chicken and place on a parchment lined cookie sheet. Keep warm in the oven until all chicken is ready to eat. Continue frying a few pieces of chicken at a time.
This chicken disappeared within 5 minutes in our house. If you happen to have any leftover the next day, it’s even delicious cold!
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