|Pan Fried Chicken|
3 bone-in chicken breasts, halved
3 bone-in chicken thighs
1 recipe brine
1 quart of buttermilk
1 pint heavy cream
4 tablespoons hot pepper sauce
salt and pepper
1/2 stick of butter
vegetable oil for frying
1. Cut off any excess fatty skin from the chicken pieces.
2. In a large, plastic container with a tight fitting lid, pour in 2 tablespoons of kosher salt and 4 tablespoons of sugar; add 8 cups of boiling hot water. Stir to dissolve sugar and salt and then immediately add 8 cups of ice; let mixture cool.
3. When brine is cool, add the chicken pieces, making sure that all of the chicken is submerged in the water. Refrigerate for 12 to 24 hours.
4. Drain chicken brine from container, leaving chicken in place.
5. Pour in the quart of buttermilk and the pint of heavy cream; add the hot pepper sauce.
6. Make sure that chicken is completely submerged in milk mixture; cover with lid and refrigerate for an additional 6-8 hours.
7. Pour 3 cups of flour and 1/2 cup of cornstarch onto a rimmed sheet pan. Add 1 tablespoon of salt and 1 tablespoon of fresh ground black pepper; blend well with a fork.
8. Drain the chicken in a colander.
9. Dredge each piece of chicken in the flour mixture, shaking any excess off; set aside on a clean sheet pan and continue until all the chicken pieces have been dredged.
10. In a large heavy skillet, heat 1 1/2 cups of oil and then stir in the butter; heat until temperature reaches 335 degrees.
11. Gently place chicken pieces–without crowding (you’ll have to fry in two batches) into the pan and cover with a lid; fry for 8 minutes, or until golden and then turn; cover with the lid and fry for another 8 minutes.
12. Drain chicken on crumpled brown paper and then transfer to a rack set over a sheet pan; bake at 375 degrees until crisp and hot; sprinkle with salt and serve immediately.