Ingredients
BUTTERMILK BRINE
- 2 c.whole-fat buttermilk
- 2 tbsp.Cajun seasoning
- 2 tbsp.dill pickle juice
- 2 tbsp.hot sauce
- 1 tbsp.kosher salt
- 1(3- to 4-lb.) whole chicken, broken down into 8 pieces
BATTER
- 1/2 c.cornstarch
- 1/3 c.all-purpose flour
- 1 tbsp.plus 1 1/2 tsp. Cajun seasoning
- 2large egg whites
- 1/4 c.vodka
FLOUR DREDGE
- 1 1/2 c.all-purpose flour
- 1 1/2 c.cornstarch
- 4 tsp.kosher salt
FRYING
- Peanut oil, for frying (8 to 10 c.)
Directions
BUTTERMILK BRINE
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- Step 1In a large liquid measuring cup or bowl, combine buttermilk, Cajun seasoning, pickle juice, hot sauce, and salt; set aside 1/2 cup brine for the batter.
- Step 2Place chicken pieces in a gallon-size resealable bag. Pour remaining brine into bag. Carefully seal bag, pressing out as much air as possible, then toss chicken in brine.
- Step 3Lay bag flat in refrigerator and let marinate at least 4 hours or up to 24.
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BATTER
- Step 1In a large bowl or standard loaf pan, whisk cornstarch, flour, and Cajun seasoning.
- Step 2In a small bowl, whisk egg whites, vodka, and reserved 1/2 cup buttermilk brine. Add egg white mixture to dry ingredients and gently whisk to combine until a few lumps remain.
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FLOUR DREDGE
Place 1 large paper lunch bag inside another (or use a large plastic container with a lid). In bag, whisk flour, cornstarch, and salt.
-
FRYING
- Step 1 Remove chicken from brine and pat dry with paper towels.
- Step 2 Into a large Dutch oven or heavy pot fitted with a deep-fry thermometer, pour oil to a depth of about 3″. Heat over medium heat until thermometer registers 325°. Place a wire rack in a sheet tray next to stovetop.
- Step 3 Working one piece at a time, dip chicken into batter, then place in paper bag and shake until coated. Carefully place chicken in oil. Repeat with 2 to 3 pieces, making sure not to overcrowd pot. The oil temperature will drop; adjust heat as necessary to maintain temperature between 290° to 300°. Fry, turning occasionally, until an instant-read thermometer inserted into thickest part of chicken registers 165°. This will take about 10 minutes for white meat and about 13 minutes for dark meat. Transfer to prepared rack and let sit 15 minutes.
- Step 4 Heat oil until thermometer registers 350°. Working in batches, return chicken to oil and continue to fry until crispy and crust is golden brown, 3 to 4 minutes.
- Step 5 Transfer chicken to wire rack. Let cool completely.
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