adapted from: America's Test Kitchen
Brine:
1 c. buttermilk
1 Tbl. salt
1 tsp. black pepper
1/4 tsp. garlic powder
1/4 tsp. paprika
pinch of cayenne
dash of hot sauce
3 1/2 Lbs. bone-in chicken pieces (I used boneless)
cut them to all be the same size
Flour Coating:
2 c. all-purpose flour
2 tsp. black pepper
1 tsp. salt (use less)
3/4 tsp. garlic powder
3/4 tsp. paprika
little cayenne
2 tsp. baking powder (makes crust very crispy)
1/4 c. buttermilk
Whisk together all of the brine ingredients until salt is dissolved. Add the chicken pieces and make sure each is well coated. Cover with plastic wrap and refrigerate for at least one hour or up to overnight. When ready; whisk together flour, black pepper, salt, garlic powder, paprika, cayenne and baking powder. Add buttermilk and mix with your hands to get some shaggy bits to form. Remove chicken from the brine and allow excess buttermilk to drip off and then pack on the flour coating. Heat 1 3/4 cup of vegetable oil to 375 degrees in a deep skillet or a dutch oven. Add the chicken, brown 3-5 minutes, then flip and brown 2-4 minutes. Transfer to a wire rack that has been placed over a cookie sheet. Bake at 400 degrees for 15-20 minutes or until cooked through (internal temperature should read 160 degrees and the dark meat 175 degrees). Remove from oven and let rest 5 minutes before eating.
Jenn's Notes: I really liked this chicken and I wish I was eating it for dinner tonight!! It was soooo moist. I used 2 boneless, skinless chicken breasts that I cut in half to get 4 tenders. I kept it in the brine for about 3-4 hours. The only thing I would change next time is to add less salt. It was almost too salty. The salt is needed in the brine, so I would probably add less to the flour mixture or just leave it out completely.