Ingredients

2 chickens, 3 pounds each, cut into 8 pieces each

Brine (recipe follows)

3 cups buttermilk

2 tablespoons plus 1 1/2 teaspoons kosher salt

3 cups of flour

1 tablespoon plus 1 1/2 teaspoons paprika

1 tablespoon plus 1 1/2 teaspoons cayenne pepper

3 teaspoons freshly ground black pepper

Oil for frying (I cook 4 pieces of chicken at a time in 8 cups of oil in a 5-quart pot.)

Brine:

• 1/2 cup of sugar
• 1/4 cup salt
• 1 bay leaf
• 1 teaspoon black peppercorns
• 1 teaspoon coriander seeds

Description

This Recipe, From My Old Sous Chef Mitch SuDock, Makes The Best Fried Chicken Ever. We Used To Make Brined Pork At JUdson Grill, And He Started...

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