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1
For the brine: Combine all the ingredients in a large pot, cover, and bring to a boil.
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2
Boil for 1 minute, stirring to dissolve the salt.
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3
Remove from the heat and cool completely before using.
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4
Rinse the chickens and place the chickens in the cold brine and refrigerate overnight or for up to 12 hours.
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5
Remove the chicken from the brine and pat the chicken dry, removing any herbs or spices sticking to the skin.
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6
Bring the peanut oil to 340 degrees F. in a 6 quart saute pan.
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7
Mix the coating ingredients together in a bowl and place the buttermilk in a second container.
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8
Just before frying, dip each piece of chicken into the coating, patting off the excess, then into the buttermilk and back into the coating.
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9
Place the chicken on a parchment lined sheet tray.
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10
When the oil has reached the proper temperature, carefully lower the pieces of dark meat into the oil.
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11
The temperature of the oil will decrease.
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12
Adjust the heat as necessary to bring the oil to proper temperature.
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13
Fry the dark meat for about 13 minutes, to a deep golden brown, cooked throughout and very crisp.
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14
Remove the chicken to a tray lined with paper towels and sprinkle with salt.
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15
Carefully add the white meat to the oil and fry for 6 to 7 minutes until cooked.
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16
Remove to the tray, sprinkle with salt and turn off the heat under the oil.
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17
Let the chicken rest for a few minutes to cool slightly.
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18
It is very hot when it comes out of the oil.
