ALC

I used Boneless skinless thighs and breast cut into large chicken tenders. I did the cold brine overnight and the buttermilk for a couple hours. I lightened up the salt in the chicken seasoning. Cooked in small batches and they came out beautiful. Try to batter and fry as close together in timing. I had a big batch and the later ones got a bit gummy from waiting, so I just tossed with a little more flour before frying them, they were fine. Lots of steps, bit of a mess, but it is great fried chicken.