Grandma's Southern Fried Chicken EXTRAVAGANZA

This buttermilk chicken recipe of my grandmother's is so popular that I've actually had people leave a party of mine because it wasn't included on the menu. The key is all in the brine...try it!!! Enjoy it!!!


Recipe for 6 delicious servings

Ingredients

(for the Brine)

5 lemons, halved
24 bay leaves
1 bunch of parsley
1 bunch of thyme
1/2 cup of clover honey
1 head of garlic, halved through the equator
1/4 cup of black peppercorns
2 cups of kosher salt, preferably Diamond Cystal
2 gallons of water

FRYING

parchment paper
2 1/2 to 3 pounds of chicken all ready cut up
peanut oil
Kosher salt and freshly ground black pepper
6 cups of all-purpose flour
1/4 cup of garlic powder
1/4 cup onion powder
1 tablespoon plus 1 teaspoon of paprika
1 tablespoon plus 1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 quart of buttermilk
fine sea salt


PREPARATION

For BRINING:

***Combine all the ingredients in a very, very large pot,
Cover,
and bring to a Boil.
Boil for 1 minute, stirring to dissolve the salt.
Remove from the heat and cool completely, then chill completely before using.
The brine can be refrigerated for up to 3 days.***

(The KEY ingredient here is the lemon, which goes wonderfully with chicken, as do the herbs: bay leaf, parsley and thyme. This amount of brine will be enough for 10 pounds.)

For FRYING:

*** 1) Pour the brine into a container large enough to hold the chicken pieces, add the chicken and refrigerate for 12 hours (no longer, or the chicken may become too salty).

2) Remove the chicken from the brine (discard the brine) and rinse under cold water, removing any herbs and spices sticking to the skin. Pat dry with paper towels, or let air dry. Let rest at room temperature for 1 1/2 hours.

3) If you have two large pots (about 6 inches deep) and a lot of oil, you can cook the dark and white meat at the same time: if not, cook the dark meat first, then turn up the heat and cook the dark meat first, then turn up the heat and cook the white meat. No matter what size pot you have, the oil should not come more than one-third of the way up the sides of the pot. Fill the pot with at least 2 inches of peanut oil and heat to 320 degrees. Set a cooling rack over a baking sheet. Line a second baking sheet with parchment paper.

4) Combine all the coating ingredients in a large bowl. Transfer half the coating to a large bowl. Pour the buttermilk into a third bowl and season with salt and pepper. Set up a dipping station: the chicken pieces, one bowl of coating, the bowl of buttermilk, the second bowl of coating, and the parchment-lined baking sheet.

5) Just before frying, dip the chicken thighs into the first bowl of coating, turning to coat and patting off the excess; dip them into the buttermilk, allowing excess to run back into the bowl; then dip them into the second bowl of coating. Transfer to the parchment-lined pan.

6) Cook thighs for 11 to 12 minutes, until chicken is a deep golden brown.
a...transfer thighs to the cool rack skin-side-up and let rest while frying remaining chicken

7) Coat the drumsticks and transfer to the parchment baking sheet. Deep fry and cool the drumsticks the same way as the thighs.

8) Turn up the heat and heat the oil to 340 degrees. Meanwhile, coat the breasts and wings. Carefully lower the breasts into the hot oil and fry for 7 minutes, or until golden brown, cooked through, and crisp.

9) Transfer to the rack, sprinkle with salt, and turn skin side up. Cook the wings for 6 minutes, or until golden brown, cooked through. Transfer wings to the rack and turn off the heat.

10) Arrange the chicken on a serving platter. Add the herb sprigs to the oil (which will still be hot) and let them cook and crisp for a few seconds, then arrange them over the chicken.

11) Watch your guest(s) eat every piece of chicken they get their hands on!