Ingredients
- For the buttermilk brine:
- 1 to 1/2 pound chicken, cut into 8 pieces
- 1/2 cup kosher salt
- 1/2 gallon water
- 1 quart buttermilk
- For the 'dredge':
- 3 cups of White Lilly Self-Rising Flour
- 1 cup of pulverized corn flakes
- 1 tablespoon of black pepper
- 1 teaspoon of hot red pepper
- 1 tablespoon of garlic powder
- 1 tablespoon of onion powder
Description
Serious Eats
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