Name: FRIED CHICKEN
Prep time: 1440 min
Cook time: 20 min
Total time: 1460 min
Ingredients: 4 Lbs. Chicken Pieces; 1 Bottle Charleston Mix “Bold & Spicy” Bloody Mary; ¼ Cup Kosher SSalt; ¼ Cup Sugar; 3 Cups Buttermilk; 3 Quarts Peanut Oil; Freshly Ground Black Pepper

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FRIED CHICKEN

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Prep Time 1

Cook Time 20

Total Time 1 20

Course Main Course

Cuisine American

Equipment

1 Gallon-sized plastic zipper bag
2 large bowl or baking dish
1 Whisk
Stove
Paper Towels

Ingredients

4 Lbs. Chicken Pieces
1 Bottle Charleston Mix “Bold & Spicy” Bloody Mary
¼ Cup Kosher SSalt
¼ Cup Sugar
3 Cups Buttermilk
3 Quarts Peanut Oil
Freshly Ground Black Pepper

Instructions

Place chicken in a gallon-sized plastic zipper bag and add Charleston Mix, salt, and sugar. Refrigerate overnight.
Prepare the dredge by adding the flour to a large bowl or baking dish and whisking together with salt and pepper to taste. In another large bowl or baking dish, combine buttermilk with a generous pinch of salt.
Heat the oil to 350°F over medium heat in a large, heavy-bottomed pot or Dutch oven.
Drain brined chicken well and discard brine. Place chicken, a few pieces at a time, into the flour and toss to coat. Shake excess flour from the chicken, coat in buttermilk, and then return to the flour to toss and coat again. Let the chicken rest on a wire rack while you finish dredging the other pieces.
Fry the chicken 3 pieces at a time for 15-20 minutes, or until an instant-read thermometer inserted into the thickest part of the meat reaches 157°F. Remove chicken to a paper towel-lined plate and sprinkle with salt while still hot.