Directions

• Remove the chicken in the brine from the refrigerator. Allow the chicken to warm up to room temperature for at least 45 minutes.
• In a medium bowl, mix flour, cornstarch, and seasoning. Add 2 tablespoons of the buttermilk marinade to this mixture and combine until you have small clumps.
• To another medium bowl, add the 2 cups of buttermilk.
• Set up cooling racks with paper towels underneath them near the area where you plan on coating the chicken.
• Remove chicken from the marinade, letting excess drip off. Dredge chicken in flour mixture, shaking off excess.
• Dip chicken in buttermilk and dredge in flour mixture once again. Use your fingers to press the coating onto the chicken.
• Place the coated chicken onto the cooling racks. Repeat this process until all of your chicken is coated and is on the racks. Then allow the chicken to rest for 30 minutes.
• In a 12-inch cast iron Dutch oven or deep skillet, add 1 inch of vegetable oil. Heat the oil to 375 degrees F.
• In small batches, add chicken to the oil. Make sure to allow room for the oil to flow around the chicken.
• Set a timer for 3 minutes. When time is up, flip the chicken over. Set a timer for another 3 minutes.
• Check to see if the chicken has reached an internal temperature of 160 to 165 degrees F by inserting a thermometer into the thickest part of the chicken.
• If the chicken has not reached the temperature, flip and fry the chicken in 1 to 2-minute increments until the temperature is reached.
• Once the chicken has reached temperature, use tongs to remove the chicken from the skillet, allowing excess oil to drain off.
• Set the cooked chicken back onto the cooling racks and allow it to rest for at least 10 minutes before serving.