Buttermilk Brined Fried Chicken

Buttermilk Brined Fried Chicken
Ingredients
3 cups buttermilk
1/3 cup coarse salt
2 tablespoons sugar
2-1/2 to 3 pounds meaty chicken pieces (breast halves, thighs, and 
drumsticks)
2 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon black pepper
3/4 cup buttermilk
 Cooking oil
1. For brine, in a resealable plastic bag set in a bowl combine the 3 
cups buttermilk, the coarse salt, and sugar. Cut chicken breasts in half 
crosswise. Add all chicken pieces to the brine; seal bag. Chill for 2 to 
4 hours; remove chicken from brine. Drain chicken; pat dry with paper 
towels. Discard brine.
2. In a large bowl combine flour, the 1/4 teaspoon salt, and pepper. 
Place the 3/4 cup buttermilk in a shallow dish. Coat chicken with flour 
mixture. Dip in the buttermilk; coat again with flour mixture.
3. Meanwhile, in a deep, heavy Dutch oven or kettle, or a deep-fat 
fryer, heat 1-1/2 inches oil to 350 degrees F. Using tongs carefully add 
a few pieces of chicken to Dutch oven. (Oil temperature will drop; 
maintain temperature at 325 degrees F.) Fry chicken for 12 to 15 minutes 
or until chicken is no longer pink (170 degrees F for breasts; 180 
degrees F for thighs and drumsticks), and coating is golden, turning 
once. Drain on paper towels. Keep fried chicken warm in a 300 degree F 
oven while frying remaining chicken pieces.
Makes 6 servings.
Variations :
Spicy Buttermilk-Brined Fried Chicken: Prepare as above, except add 
1-1/2 teaspoons cayenne pepper to the flour mixture.
Pecan Buttermilk-Brined Fried Chicken: Prepare as above, except, reduce 
the flour to 1-1/4 cups and add 3/4 cup ground pecans to the flour mixture.
Nutrition Facts per 3 ounces chicken: 585 cal., 40 g total fat (7 g sat. 
fat), 88 mg chol., 1,191 mg sodium, 25 g carbo., 2 g fiber, 33 g pro.
Exchanges: 1 1/2 Starch, 3 1/2 Medium-Fat Meat, 4 Fat
Source Better Homes And Gardens
== Contributed by: ==
* Catsrecipes Y-Group
Category:Cathy's Recipes