For the dry brine: 50g salt 3 bay leaves 4 cloves garlic 1 tsp black peppercorns 4 sprigs thyme 2 sprigs parsley 1.5kg chicken pieces, bone in and skin on
For the dredge & batter: 1 cup buttermilk 1 ½ tsp tabasco
250g all purpose/plain flour 10g garlic powder 10g onion powder 2g smoked paprika 2g cayenne pepper 14g kosher/sea salt ¼ tsp ground black pepper
FOR HOT CHICKEN
1 cup lard, melted and heated (or frying oil) 6 tbsp cayenne pepper 2 tbsp packed light brown sugar 1 tsp sea salt 1 tsp freshly ground elk pepper 1 tsp paprika 1/2 tsp garlic powder
Instructions Mix bay leaves, thyme, parsley, black peppercorns and garlic cloves together. Sprinkle all over chicken and let marinate for 4 to 6 hours. Mix flour with remaining dry ingredients and set to the side. Remove chicken from dry brine and rinse off excess ingredients. Dry thoroughly.
In a bowl, mix buttermilk and hot sauce together and place chicken in this mix.
Pour peanut oil (vegetable or sunflower oil also work) in your cast iron skillet. Use a thermometer and bring your oil to 320f degrees. If you don’t have one, sprinkle flour in your oil to check if it is ready.
Working in batches, take chicken out of buttermilk, shaking off excess buttermilk, and roll in flour mixture and place in skillet skin side down. Fry until the first side is brown (approx.. 6-8 min) and then flip and cook until cooked through and a thermometer reads 165f. The chicken will be golden brown and delicious. Be sure to adjust your oil as needed. Keep your oil temperature between 300f and 325f.
Set cooked chicken on a wire rack and allow to rest for a just a few minutes before serving.
If making your chicken hot. Melt lard or use hot oil. Mix in dry ingredients. Using a pastry brush put a generous amount on all sides of each piece of chicken.