| Directions: | Make poultry brine. In large stockpot combine 2qts water with sugar, onion powder, garlic powder, pepper, bay leaves, and 1/3C kosher salt and bring to a boil. Add 1 qt very cold water to pot at refrigerate until completely cooled, at least 2 hrs.
Stir brine, then add chicken pieces and refrigerate at least 6 hrs or overnight.
Make Buttermilk Soak. in large bowl, whisk together buttermilk, garlic, tabasco, paprika, salt and pepper. Drain chicken pieces and transfer to buttermilk soak, turning to fully coat. Cover and refrigerate at least 6 hrs.
Drain chicken and discard buttermilk soak. Attach deep fry thermometer to large Dutch oven. Add enough oil to reach 3 in deep and heat to 325F.
While Oil is heating, prepare seasoned flour. In large shallow bowl, whisk together flour, onion powder, garlic powder, paprika, pepper and salt.
Fit 2 baking sheets with wire racks. Coat each piece of chicken well with seasoned flour shaking off any excess and transfer to rack on 1 prepared sheet.
Working in batches, a couple pieces at a time, fry chicken turning carefully with tongs until golden brown and cooked through (165F) 8-15 min. Transfer to clean wire rack on remaining sheet. repeat, adjusting heat to maintain oil temp 300-325. |