Check out this awesome recipe for Buttermilk-Brined Fried Chicken from Wild Thyme with chef, Allison Davis!

Buttermilk-Brined Fried Chicken

Ingredients

• 3cups buttermilk
• 1/3cup kosher salt
• 2 TBSP Frank’s Hot Sauce
• 2 1/2 – 3pounds meaty chicken pieces (breast halves, thighs, and drumsticks)
• 2cups all-purpose flour
• 1/4teaspoon salt
• 1/4teaspoon black pepper
• 3/4cup buttermilk
• Cooking oil

Directions

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. Turn bag to coat chicken with brine mixture. 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. Divide flour mixture evenly between two shallow dishes. Place the 3/4 cup buttermilk in another shallow dish. Dip chicken into flour mixture in the first shallow dish, turning to completely coat. Dip flour-coated chicken in the buttermilk, turning to coat. Coat again with flour mixture in the second shallow dish.
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 chickenfor 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.

From the Test Kitchen

SPICY BUTTERMILK-BRINED FRIED CHICKEN:

Prepare as above, except add 1-1/2 teaspoons cayenne pepper plus 1 TBSP cajun seasoning to the flour mixture.