Recipe courtesy of Soul Patrol Truck
Show: Eat St.
Print
Total:
24 hr 20 min
Prep:
5 min
Inactive:
24 hr
Cook:
15 min
Yield:
4 servings
Level:
Easy
Total:
24 hr 20 min
Prep:
5 min
Inactive:
24 hr
Cook:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 1 3/4 cups salt
  • 1 1/4 cups sugar
  • 1 gallon buttermilk
  • One 10-pound chicken, cut into 8 pieces
  • All-purpose flour
  • Lard or canola oil

Directions

Watch how to make this recipe.

Bring 2/3 gallon water to a boil. Add the salt and sugar and stir until dissolved. Let cool. Stir in the buttermilk. Add the chicken and marinate for 24 to 48 hours. Pull the chicken from the brine. Put your thumb under the thighbone and separate the meat from the bone a little to ensure the thigh cooks thoroughly when frying. 

Dredge the chicken in flour. Wait at least 1 minute before frying to allow the flour to set. 

For the fryer, lard is exceptional but canola oil is acceptable. It is always best to fry one piece first to see if the brine has taken hold or if your solution had the right concentrations. 

Fry the chicken in a deep fryer at 300 degrees F for 12 minutes. 

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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