Prep 12 hrs
Cook 30 mins
Adapted from Local Milk
- 907.18 g chicken
- 946.0 ml buttermilk
- 236.59 ml water
- 28.39 ml kosher salt
- 14.79 ml creole seasoning (tony chachere's)
- 14.79 ml frank's hot sauce (or other vinegar based hot sauce)
- 14.79 ml sriracha hot sauce
- 1.23 ml freshly grated nutmeg
- 59.14 ml honey
- cayenne (optional) or hot Hungarian paprika (optional)
- 3 sprig thyme (optional)
- 709.77 ml flour
- 14.78 ml baking powder
- 44.37 ml cornstarch
- 4.92 ml creole seasoning (tony chachere's)
- 4.92-9.85 ml kosher salt (to taste)
- 2.46 ml freshly grated black pepper
- 1.23 ml freshly grated nutmeg
- 1.23 ml cayenne
- 1.23 ml paprika
- 9.85 ml garlic powder
- 473.18 ml buttermilk
- oil (for frying, you need enough to come about 1/3 of the way up the pot or 2 inches)
- kosher salt, for sprinkling
- For the brine: Combine all the ingredients for the brine except buttermilk in a small pot and heat over medium, dissolving all the salt and honey.
- Remove from heat and cool by adding ice cubes and stirring.
- In a large mixing bowl combine buttermilk and cooled seasoned water. Rinse chicken and pat dry.
- Divide all pieces of chicken between two large ziplock bags.
- Pour half of buttermilk brine in each, close, and place in the refrigerator over night, up to 12 hours.
- 1-2 hours before you are ready to fry: Rinse the chicken under cold water and pat dry.
- Let the chicken come to room temperature, half an hour to one and a half hours, on a parchment lined baking sheet covered with paper towels.
- Preheat oven to 350 degrees.
- Mix all of the ingredients for the coating together in a large bowl, transferring half to a second bowl.
- Fill a third bowl with the 2 cups of buttermilk.
- The easiest way to coat the chicken is to have a line set up: uncoated chicken, flour coating, buttermilk, 2nd bowl of flour coating, wax paper lined baking sheet for the coated chicken.
- Pour the oil into your pot.
- It should come at least two inches and no more than 1/3 of the way up the side of the pot.
- Turn the heat to low, clipping a frying/candy thermometer to the side of your pot.
- Dredge each piece in the coating, dust off all excess, dip into the buttermilk, and then into the second bowl of coating, letting the 2nd coating be clumpier but still patting to get rid of excess that might fall off in the oil.
- Place coated chicken on the wax paper lined tray.
- Turn the oil up to high and let it come to about 350°F.
- Let the coated chicken sit so that the coating will thicken while the oil gets hot.
- When it reaches temperature, very carefully place 4 pieces of chicken at a time in the hot oil and fry, adjusting the temperature as needed to maintain a frying temperature between 310° -325°F.
- I try to keep it around 320°.
- You start the oil at 350° because when you add the chicken to the hot oil, the temperature will drop.
- Fry dark meat first, as it takes longer.
- Fry the chicken for about 13-20 minutes, moving the chicken gently (you don't want to knock the coating off!) after the first five to prevent sticking and burning on the bottom.
- Be careful to monitor your chicken, watching the oil temperature closely and not letting the chicken get too dark.
- Remove chicken from the oil with a spider or slotted metal spoon when it is golden brown (metal tongs will knock off your precious coating), and place it on a cooling rack over a paper towel lined baking sheet.
- Sprinkle with kosher salt.
- Check the internal temperature with an instant read thermometer.
- Fully cooked chicken will read 160 degrees and can be served then if desired.
- If it is lower than that, it must be finished in the oven.
- Fry the second batch and then place it on the rack.
- Place the rack in the oven for ten minutes.
- Check the internal temperature to make sure the chicken is cooked through, let rest 10 minutes, and serve hot.
- If all the chicken is cooked through and you want to keep it hot, you can hold it in a 250 degree oven.