Tuesday, March 8, 2011
The very first thing I do is brine my chicken, I use 2 tbsp of salt to1 gallon of water.I allow it to brine for about an hour. I then transfer my chicken to a gallon ziplock bag with 2 cups of buttermilk mixed with 1 egg and I allow this to marinade in the refrigerator for about an hour or 2. I then transfer the marinaded chicken to a ziplock bag of seasoned flour. I used about1 1/12 cups of self rising flour, 1 1/2 tsp of salt, 1 tsp of pepper, 1 tsp of poultry seasoning, 1 tsp of cayenne pepper, I will say that this is a really great recipe and it is an old family recipe also the family loves it.