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1
Prepare your brine by adding all three ingredients to the bowl of ice cold water.
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2
Stir vigorously until all ingredients have dissolved.
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3
Cut chicken into 10 pieces, splitting the breast in half.
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4
Keep all skin on the bird, for this will add to the crispy quality of the chicken.
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5
Add chicken to the brine and reserve, covered, in the refrigerator for one hour.
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6
Prepare all the dry ingredients, except flour, in a bowl.
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7
Separate half of this mixture for wet mix, and keep other half reserved for flour mix.
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8
Remove pieces from brine and pat dry with a white paper towel.
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9
Once all pieces have dried, add them to a bowl.
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10
Sprinkle and coat chicken with half of the dry mix ingredients.
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11
In a separate bowl, combine Buttermilk, hot sauce, and soy sauce.
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12
Stir until well blended then pour this mixture over the chicken.
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13
Coat fully, cover, and refrigerate for 4-6 hours.
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14
This can also be covered and reserved over night.
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15
Prepare the other half of dry ingredients with flour and mix.
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16
Remove chicken from bowl, do not dry.
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17
Dip chicken into flour and set them aside and a wire rack for 10-15 minutes.
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18
Melt Crisco in a deep frying dish (you can also deep fry in a dutch oven if you have one).
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19
Add chicken to oil at 350 degrees.
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20
Cook, turning often, for approximately 15-20 minutes ore until chicken is done.
