Buttermilk Brined Slow Cooked Fried Chicken
Buttermilk brine, dredged in seasoned flour, deep fried, slow cooked, then roasted.
Ingredients
- 8 Chicken Leg Quarters Separate Drums from Thighs
- 1 qt Buttermilk
- 3 tbsp Kosher Salt
- 1 tsp Black Pepper
- 1/2 tsp Cayenne
- 2 tsp Smoked Paprika
- 2 tsp Mustard Powder
- 2 tsp Garlic Powder
- 2 tsp Onion Powder
- 2 tsp Fennel Seed
- Peanut Oil for Frying Enough to Fill Pot Halfway
Instructions
- Separate all of the drums from the thighs then toss in buttermilk in a mixing bowl. Put the chicken into a container and then cover with buttermilk. Refrigerate overnight.
- In a mixing bowl, combine flour, salt, black pepper, cayenne, smoked paprika, mustard powder, garlic powder, onion powder, and fennel seed.
- Dredge each piece of chicken into the seasoned flour.
- Heat Oil to 350 degrees.
- Carefully drop each piece of chicken into the oil and deep fry until golden brown on all sides.
- Heat oven to 350 degrees.
- Place all chicken into a roasting pan and cover with foil.
- Cook the chicken for an hour and a half.
- Raise the oven temp to 450.
- Place each piece of chicken onto a baking sheet pan.
- Cook for fifteen minutes or until the skin is crispy.
- Season lightly with salt and serve.