Buttermilk-Brined Fried Chicken

(Courtesy of Better Homes and Gardens)

Ingredients:
3 c. buttermilk
1/3 c. coarse salt
2 Tbsp. sugar
2 1/2-3 lbs. meaty chicken pieces (breast halves, thighs or drumsticks)
2 c. all-purpose flour
1/4 tsp. salt
1/4 tsp. black pepper
3/4 c. buttermilk
Cooking oil

Directions:
For brine, in a resealable plastic bag set in a bowl, combine the 3 c. buttermilk, coarse salt and sugar.  Cut breasts in half crosswise (if using breasts).  Add all chicken pieces to the brine; seal bag.  Chill for 2-4 hours; remove chicken from the brine.  Drain chicken; pat dry with paper towels.  Discard brine.

In a large bowl, combine flour, 1/4 tsp. salt and pepper.  Place 3/4 c.buttermilk in a shallow dish.  Coat chicken with flour mixture.  Dip in the buttermilk; coat again with flour mixture.

Meanwhile, in a deep, heavy Dutch oven, kettle or deep fryer, heat 1 1/2 inches of oil to 350 degrees.  Using tongs, carefully add a few pieces of chicken to Dutch oven.  Oil temperature will drop; maintain temperature at 325 degrees.  Fry chicken for 12-15 minutes or until chicken is no longer pink (170 degrees for breasts and 180 degrees for thighs or drumsticks), and coating is golden, turning once.  Drain on paper towels.  Keep fried chicken warm in a 300 degree oven while frying remaining chicken pieces.

Note~  Can make a spicy version by adding 1 1/2 tsp. cayenne pepper to the flour mixture

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