Posted on 30 August 15 at 23:07, Edited on 30 August 15 at 23:09 by Large Coffee
Simple Extra Crispy Buttermilk Chicken
Make a buttermilk brine using one quart of buttermilk, one tablespoon of salt, and one tablespoon of ground black pepper
Let the chicken sit in the brine refrigerated for 1-2 hours
Right before the the chicken is done, make a flour batter using either 2 cups of self-rising flour or by adding 2 teaspoons of baking powder to 2 cups of all-purpose flour.
Before you begin battering the chicken, drizzle a bit of buttermilk over the mixture to create small blobs (these will stick to the chicken).
Optional: You can batter and re-dip the chicken in the brine then batter again for a thicker layer of batter
Now batter the chicken and either deep-fry or bake