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1
Preparation: Mix Brine Recipe as seen in the bottom portion of the recipe, and Marinade the Chicken for 1 hour per pound.
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2
Preheat the shortening in a deep fryer to 325 degrees F.
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3
Trim any excess fat and skin from the chicken pieces and marinate them for a couple of hours in the brine.
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4
Mix the Buttermilk with the eggs in a bowl.
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5
Combine the dry ingredients in another bowl.
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6
Rinse, and drain the marinated chicken. Pat dry with a paper towels.
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7
Dip each chicken piece in the Egg and Milk, and then coat it in the dry Flour mixture.
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8
Dip into the egg and milk mixture again then back in the flour. Make sure every piece is well coated. Allow all the Chicken to rest in the flour mixture 5 Minutes.
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9
Drop the Chicken pieces into the hot shortening, one at a time.
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10
Fry Chicken until golden brown, and an internal Temperature of 180 degrees has been reached
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11
Allow the Chicken to rest on a wire racks for 5 minutes and serve hot.
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12
In a large pot combine vegetable stock, salt, sugar, and herbs over a medium heat. Simmer for about 15 minutes until the salt is completely dissolved. Remove from heat and allow to cool. Add cold water.
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13
Place Chicken in a large non-reactive container( Glass or Plastic). Pour brine over top, cover and refrigerate. Brine for 1 hour per pound.
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14
Thoroughly rinse all the brine from Chicken before cooking.
