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
- 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.
- 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°.
- 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.
- 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.