- 2 (2 1/2 – 3 pound) chickens
- Chicken Brine (click here for recipe)
- Vegetable oil for frying
- 1 quart buttermilk
- 6 cups flour
- 1/3 cup onion powder
- 1/4 cup garlic powder
- 1 Tablespoon paprika
- 1 teaspoon cayenne
- 2 teaspoons seasoned salt
- 1 teaspoon ground black pepper
- Cut the chickens into quarters. Pour brine into a container large enough to hold the chicken pieces. Add the chicken and refrigerate for up to 8 hours. Do not over soak as the chicken will be too salty.
- Remove the chicken from the brine, (discard the brine) and place chicken on a wire rack set over a baking sheet. Pat dry with paper towels. Let rest at room temperature for 1 hour.
- In a large pot, pour in 2 inches of oil, or a third of the way up in the pot. Heat oil to 320 degrees.
- Meanwhile, combine flour,onion powder, garlic powder, paprika, cayenne, seasoned salt and black pepper. Pour the buttermilk in a second bowl. Just before frying, dip the chicken in the buttermilk, then generously coat the chicken with the flavored flour mixture. Place coated chicken on parchment lined baking sheet.
- Carefully lower the chicken in the oil. Depending on the size of your pot, only fry 3 pieces at a time. Fry chicken, carefully monitoring the oil temperature. Continue to fry, turning the pieces as necessary for even cooking, for 11-12 minutes.
- Transfer fried chicken to a cooling rack that is placed over a brown paper bag.
- Arrange on platter and enjoy!