Fried Chicken

Fried Chicken
Yields: 8-10 servings
  • 5 cups whole buttermilk, divided
  • ⅓ cup kosher salt
  • 2 tablespoons sugar
  • 5 pounds bone-in chicken pieces
  • Vegetable oil, for frying
  • 2½ cups all-purpose flour
  • 2 teaspoons Cajun seasoning
  • Sea salt
  1. In a large bowl, combine 4 cups buttermilk, kosher salt, and sugar. Add chicken; cover and refrigerate for 4 hours. Drain chicken, discarding liquid. Pat chicken dry with paper towels.
  2. In a large cast-iron skillet, pour oil to a depth of 2 inches, and heat over medium heat until a deep-fry thermometer registers 350°.
  3. In a shallow dish, combine flour and Cajun seasoning. In another shallow dish, place remaining 1 cup buttermilk. Dredge chicken in flour mixture, shaking off excess. Dip in buttermilk, letting excess drip off. Dredge chicken in flour mixture again, shaking off excess.
  4. Working in batches, fry chicken, turning once, until a meat thermometer inserted in thickest sections register 165°, 15 to 20 minutes. Let drain on a wire rack set over paper towels. Sprinkle with sea salt.



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