1 FRYER CHICKEN CUT INTO 8 PIECES
2 CUPS BUTTERMILK
3 CUPS OR SO, ALL PURPOSE FLOUR FOR DREDGING
2 TBS. SALT
1 TBS. PEPPER
SALT AND PEPPER TO TASTE AFTER COOKING
VEGETABLE OR PEANUT OIL FOR FRYING
OPTIONAL: Brine the chicken.
3/4 CUP KOSHER SALT
5 TBS. SUGAR
7 CUPS COLD WATER
To brine the chicken, combine the salt, sugar and water in a large bowl and stir well until the salt and sugar dissolve. Place the chicken in a large casserole dish and cover with the water mixture. Cover with plastic wrap, place in refrigerator, and allow to brine for 3 to 4 hours.
Combine flour, salt and pepper in shallow bowl. In a medium bowl, crack eggs and scramble, add buttermilk and whisk together.
Heat oil in heavy, deep skillet over medium heat until oil reaches 340° F on deep-fat thermometer.
Dip chicken in buttermilk and egg mixture, one piece at a time; shake off excess. Coat with flour mixture; shake off excess. Dip again in buttermilk and coat once more with flour mixture. Fry the chicken in batches, placing too many pieces in the pan will reduce the oil temperature, resulting in chicken that’s less crisp and greasy. Start by placing the chicken skin side down into the pan. Put the thighs in the center and the breasts, wings and legs around the outside. Fry chicken 8 to 10 minutes on each side, until golden brown. (Fully cooked at 170° F for breast meat; 180° F for dark meat). Drain on paper towels; repeat with remaining chicken. Season with salt and pepper, while still hot before serving.