If I could choose a final meal on this earth, it would be my Grandmother's fried chicken. Something so seemingly simple is actually very complex. Achieving moist, crunchy, well seasoned bird is the goal of every cook and here’s how I do it. Pro tip: This recipe works extremely well on quail.
1/4 cup Diamond Crystal Kosher Salt
2 tbl Smoked Paprika
1 tbl Black Pepper
1 tbl Garlic Powder
1 tbl Onion Powder
1/2 tbl Cayenne Pepper
Mix together and store in airtight container for up to a month.
2 cups Full Fat Buttermilk
1 cup White Wine
1/2 cup Crystal Hot Sauce
Combine and cover chicken for at least 4 hours no longer than 12.
4 cups All Purpose Flour
1 cup Corn Starch
Combine well and coat brined bird.
For more tips and how to prepare this recipe follow the link below