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Here's the recipe:
Ingredients:
1/2 cup kosher salt
1 whole chicken, cut into pieces
1 3/4 cups all purpose flour
2 tsp dried thyme
1/4 tsp garlic powder
pinch of cayenne pepper
1 tsp salt
1/2 tsp black pepper
2 eggs
1/2 cup buttermilk
peanut oil for frying (I used vegetable oil in video)
In a large bowl or pot, dissolve 1/2 cup kosher salt in 3 quarts of water. Rinse chicken pieces and add to bowl. Cover and refrigerate for 2 hours. Remove chicken pieces, and rinse under cool water, lay out on paper towels.
Mix together the flour and seasonings, and place in a large zip lock style plastic bag. Shake to mix.
In a medium bowl, whisk the eggs, then whisk in the buttermilk.
Dip half the chicken pieces in the buttermilk, then place in the plastic bag. Shake and lay out on a wire rack. Repeat with remaining pieces. Put the rack on a large baking sheet and place in the refrigerator for 1-2 hours to set.
Pour peanut oil to a depth of 3/4 inches in a large iron dutch oven or deep skillet. Heat over medium-high. When oil is heated, arrange some of the chicken pieces in the pan skin side down. Cook 10 minutes uncovered then turn over. Cook other side 10 more minutes or until all the chicken is a golden crispy brown. Do the same again with the remaining chicken.
Place your fried chicken to a clean wire rack set over a large paper bag or paper towels and allow to drain.
Serves 4.
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