Crispy Buttermilk Fried Chicken (Print Version)

# Ingredients:

→ Chicken Buttermilk Brine

01 - 1 whole chicken cut into 8 pieces (leg, thigh, breast, wing)
02 - 4 cups buttermilk
03 - 1/2 cup pickle juice (bread and butter)
04 - 2-3 eggs
05 - 1/4 cup hot sauce
06 - 2 tbsp Bayou City Garlic Pepper
07 - 2 tbs Bayou City All Purpose Seasoning
08 - 1 tbs onion powder
09 - 1 tbs cayenne pepper
10 - 1 tbs smoked paprika
11 - 1 tsp ground mustard
12 - 1 tsp salt
13 - 1 tsp black pepper

→ Flour Dredge

14 - 1 cup all-purpose flour
15 - 1 cup cornstarch
16 - 1 tsp Bayou City Garlic Pepper
17 - 1 tsp Bayou City All Purpose Seasoning
18 - 1 tsp cayenne pepper
19 - 1 tsp onion powder
20 - 1 tsp smoked paprika
21 - 1 tsp oregano
22 - 1 tsp ground mustard

→ Frying

23 - Vegetable oil for frying (enough for 2-4 inches in your cooking vessel)

# Instructions:

01 - In a large bowl, whisk together the buttermilk, pickle juice, eggs, and hot sauce until well combined. Add the Bayou City Garlic Pepper, Bayou City All Purpose Seasoning, onion powder, cayenne pepper, smoked paprika, ground mustard, salt, and black pepper. Whisk until all seasonings are fully incorporated into the marinade.
02 - Add the chicken pieces to the marinade, ensuring each piece is fully submerged. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight. The longer it marinates, the more flavorful and tender the chicken will become. Turn the pieces occasionally if possible to ensure even marination.
03 - When ready to cook, prepare the dredging mixture by combining the flour, cornstarch, Bayou City Garlic Pepper, Bayou City All Purpose Seasoning, cayenne pepper, onion powder, smoked paprika, oregano, and ground mustard in a large, shallow dish. Whisk thoroughly to ensure even distribution of the seasonings.
04 - Remove the marinated chicken from the refrigerator and allow it to sit at room temperature for about 30 minutes. This helps the chicken cook more evenly by taking the chill off before frying.
05 - Pour vegetable oil into a deep fryer, Dutch oven, or heavy-bottomed pot to a depth of 2-4 inches. Heat the oil over medium-high heat until it reaches 325°F (163°C) on a thermometer. Maintaining the proper oil temperature is crucial for perfectly fried chicken.
06 - Working with one piece at a time, remove chicken from the marinade, allowing excess to drip off. Dredge thoroughly in the flour mixture, pressing the coating onto the chicken to ensure it adheres well. For extra crispiness, dip the coated piece back into the marinade briefly, then dredge in the flour mixture a second time (double-dredging). Place the coated chicken on a wire rack set over a baking sheet.
07 - Carefully lower a few pieces of chicken into the hot oil, being careful not to overcrowd the pan. Fry for 12-15 minutes, turning occasionally with tongs, until deeply golden brown and crispy. The internal temperature should reach 165°F (74°C) when tested with a meat thermometer. Adjust cooking time as needed for different sized pieces.
08 - Using a slotted spoon or tongs, transfer the fried chicken to a wire rack set over a baking sheet (not paper towels, which can make the coating soggy). Immediately sprinkle with a pinch of salt while still hot to enhance the flavor.
09 - Continue frying the remaining chicken in batches, allowing the oil to return to 325°F between batches. Keep the cooked chicken warm in a 200°F oven if desired while completing all batches.
10 - Serve the crispy fried chicken hot with your favorite sides such as mashed potatoes, coleslaw, biscuits, mac and cheese, or corn on the cob for a classic Southern meal.

# Notes:

01 - The pickle juice adds tanginess and helps tenderize the chicken - it's a key ingredient you shouldn't skip.
02 - The cornstarch in the dredging mixture is essential for achieving that signature crispy, craggy crust.
03 - For ultra-crispy results, double-dredge your chicken by coating it in flour, dipping back in the marinade, then coating again.
04 - Maintain oil temperature between 325°F-350°F for even cooking without burning the exterior.

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