Country Fried Chicken Recipe..Ahhh..Memories!!!

Ingredients

• 5 lb Chicken Pieces (mixed dark and white meat) (cut into bite‑size pieces)
• to taste Kosher Salt (for brine and flour seasoning)
• 2 cup Buttermilk (room temperature)
• 2 tbsp Hot Sauce (your favorite brand)
• 2 cup All‑Purpose Flour (for coating)
• to taste Black Pepper (freshly ground)
• to taste Celery Salt (adds subtle celery flavor)
• 4 cup Vegetable Oil (or Peanut Oil) (for deep frying, heat to 350°F)

Instructions

1. Prepare Brine

   In a mixing bowl combine the kosher salt, buttermilk, and hot sauce. Stir until the salt dissolves completely.

   Time: PT5M

2. Brine the Chicken

   Add the chicken pieces to the brine, making sure they are fully submerged. Cover and refrigerate for 1 hour.

   Time: PT1H

   Temperature: 4°C

3. Rinse and Dry

   After 1 hour, pour out the brine, discard it, and rinse the chicken thoroughly under cold water. Pat dry with paper towels.

   Time: PT5M

4. Season the Chicken

   Place the chicken on a clean pan or plate and sprinkle generously with the seasoning blend (salt, black pepper, celery salt). Toss to coat evenly.

   Time: PT5M

5. Prepare Flour Coating

   In a separate bowl whisk together the flour, a pinch of salt, black pepper, and celery salt until well combined.

   Time: PT5M

6. First Flour Coat

   One piece at a time, dip the seasoned chicken into the flour mixture, using one hand to hold the chicken and the other to toss flour over it until fully coated.

   Time: PT10M

7. Rest for Flour Absorption

   Place the flour‑coated chicken on a cooling rack and let it rest for 5 minutes so the flour adheres to the skin.

   Time: PT5M

8. Second Flour Coat (Double Bread)

   After the rest, return each piece to the flour mixture for a second coating, ensuring a thick, even layer.

   Time: PT5M

9. Heat Oil

   Heat the vegetable oil in the fryer or deep pan to 350°F (175°C). Use a thermometer to monitor temperature.

   Time: PT10M

   Temperature: 350°F

10. Fry the Chicken

    Working in small batches, lower the chicken into the hot oil using the fryer basket or tongs. Fry dark meat for about 8‑9 minutes and white meat for 6‑7 minutes, or until internal temperature reaches 165°F.

    Time: PT30M

    Temperature: 350°F

11. Drain and Rest

    Remove the fried chicken onto a clean cooling rack to drain excess oil. Let rest for 2 minutes before serving.

    Time: PT5M

Nutrition Facts

Calories

450

Protein

30g

Carbohydrates

20g

Fat

25g

Fiber

1g