Add 1 cup water to a pan
Add 3 tablespoons salt
Add 1/2 cup vinegar
Bring to a simmer until salt is dissolved
Remove from heat add ice to cool it down
2 Cups Buttermilk
2 Tablespoons Hot Sauce
1 Tablespoon chili powder
1 Tablespoon garlic salt
1 Tablespoon black pepper
1/2 teaspoon Cayenne pepper
2 Splashes Worcestershire sauce
Make small slices in the chicken
Add to bowl with brine
Place in refrigerator for 12 to 24 hours.
Remove from refrigerator and let sit for 20 minutes
Prepare the seasoned flour (See my recipe).
In a bowl whisk the eggs and milk, add garlic salt, pepper.
Use the brine for the wash add eggs
Remove chicken from the brine.
Dredge chicken in seasoned flour.
Dredge in egg wash
Dredge in chicken in seasoned flour a second time.
Place on rack and let sit until the coating gets gooey.
Heat vegetable oil in the deep fryer to 325 degrees.
Place in the deep fryer for about 10 minutes until golden brown.
Take the chicken's temperature and make sure it's at least 165 degrees in the center.
Place on rack and let sit for 10 minutes
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (2058g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 841 (32%)|
|Amt Per Serving||% DV|
|Total Fat 93.5g||125 %|
|Saturated Fat 26.7g||133 %|
|Monounsaturated Fat 32.5g|
|Polyunsanturated Fat 19.5g|
|Cholesterol 1329.3mg||409 %|
|Sodium 10166.5mg||351 %|
|Potassium 5336mg||140 %|
|Total Carbohydrate 251.7g||74 %|
|Dietary Fiber 46.3g||185 %|
|Sugars, other 205.5g|
|Protein 190.5g||272 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2600
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