Brine, Marinating, Refrigeration Time 1 dayd30 minutesmins
Total Time 1 dayd1 hourhr16 minutesmins
Course Buffet
Servings 8
Ingredients
Chicken & Marinade
Chicken(assortment of legs, thighs and breasts based on your preference - make lots as it is great cold too)
Cold Water(to cover chicken)
½cupSugar
½cupSalt
2cupsButtermilk
1tspSalt
1tspBlack Pepper
1tbspSugar
½tspCayenne Pepper
Dry Ingredients
2cupsFlour
1cupCornmeal
1cupCorn Flakes(cereal)
1tspSalt
1tspPepper
1tbspSugar
1tspOnion Powder
1tspGarlic Powder
1tspCayenne Pepper
1tbspParsley Flakes
1tbspOld Bay Seasoning
½tbspDried Oregano
1tbspPaprika
Cook
2-3inchesCorn Oil
½cupVegetable Shortening(Crisco)
Instructions
Chicken & Marinade
Clean and cut chicken. Brine chicken parts overnight in Cold Water (to cover), Sugar and Salt.
Remove chicken from brine and discard liquid. Place brined chicken parts in mixing bowl and add Buttermilk, Salt, Black Pepper, Sugar and Cayenne Pepper. Marinate chicken in buttermilk mixture overnight.
Dry Ingredients
In mixing bowl blend Flour, Cornmeal, Corn Flakes, Salt, Pepper, Sugar, Onion Powder, Garlic Powder, Cayenne Pepper, Parsley Flakes, Old Bay Seasoning, Dried Oregano and Paprika.
Mix dry ingredients well breaking the Corn Flakes a little with your hands. Coat well chicken parts with the dry mixture and shake off. Place on sheet pan until all the chicken is coated. Let prepared chicken rest in the refrigerator for 30 minutes for coating to set.
Heat Corn Oil with Vegetable Shortening to 350-360℉ in preferably a large cast iron skillet. Place chicken in hot oil and fry for about 6-8 minutes on each side. Drain on paper.