South Shore Buttermilk Fried Chicken

Step 1

In a large bowl, combine the buttermilk, pickle juice, and 2 tablespoons of the South Shore blend.

Whisk together, then add the chicken parts so that they are completely submerged in the liquid.

Cover and refrigerate for a minimum of 2 hours or overnight.

‍

Step 2

Add the flour, the remaining 1 tablespoon of South Shore Blend, and the kosher salt to a large, clean paper bag or a gallon-sized ziplock.

Working in batches, add 2-3 pieces of chicken to the bag, shaking off any excess buttermilk before adding it to the flour.

Seal the bag and shake it until the chicken is well-dredged.

Allow the chicken to sit in the dredge as you heat the oil.

‍

Step 3

To a large Dutch oven or heavy-bottomed pot, add 3-4 inches of oil. Heat the oil over medium heat until it reaches 350°F, then add the chicken pieces in batches making sure not to overcrowd the pan.

The temperature will lower once the chicken is added, maintain a temperature of 325°F as the chicken cooks and adjust the flame as needed.

‍

Step 4

Fry the chicken on each side for 10-12 minutes, depending on its thickness, or until the chicken is golden brown on each side, with an internal temperature of 165°F when tested with a meat thermometer.

Once cooked, transfer the chicken to a wire rack to drain and cool slightly before serving.

Season with more salt if desired.