Recipe submitted by: Jill L.
In this great recipe, the brine soak helps keep your meat moist while the buttermilk tenderizes and adds flavor!
- 4-5 lbs. of chicken pieces
- 4 cups salt brine (dissolve 1/2 cup kosher or sea salt in 4 cups cold water)
- 1 1/2 cups buttermilk
- 1 tbsp salt
- 1 tbsp black pepper
- 1 tbsp paprika
- 1 tsp cayenne pepper
- 1 tsp Butter Buds butter flavored seasoning
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 cups flour for dredging
- Oil or shortening to fill skillet 1/2 inch deep (approx 1 qt)
- Place chicken pieces in a large vacuum chamber pouch and add enough salt brine to cover. Use your chamber machine to vacuum package and refrigerate overnight.
- Next morning, open the bag and drain the salt brine. Add buttermilk to the bag and re-seal. Allow the chicken to soak for 2 hours in the refrigerator, moving chicken around in the bag several times to make sure all of the pieces get a good soak.
- Make the dredge: Add salt, pepper, cayenne, butter buds, paprika, sage, baking powder and baking soda to 2 cups of flour and mix well.
- In a very large, heavy skillet or cast iron frying pan, add vegetable oil or shortening to 1/2 deep, and heat over medium flame.
- Dredge each piece of the buttermilk-coated chicken in your seasoned flour and place them skin side down in the skillet of hot oil. Try not to crowd the pieces in the pan to achieve the best all-over crispiness. Use two frying pans, if necessary, rather than cooking in batches, to save time.
- Cover the pan with a loose fitting lid to vent some of the steam and cook to a deep golden brown (approx. 15 min.). Turn the chicken over with tongs and cook an additional 15 min. or until deep golden brown.
- Drain the cooked chicken on a wire rack over a baking sheet in a warm oven for approximately ten minutes.
VacMaster TIP:Do not try to vacuum package the liquids using a PRO series suction machine as you will pull liquids out of the bag. If you do not own a chamber machine, you can use VacMaster's large marinating canisters instead.