Heather's Fried Chicken

1. Place chicken thighs and drumsticks in a large bowl, cover with cold water, and mix in salt. Cover and refrigerate from 8 hours to overnight.

2. Rinse chicken thoroughly. Mix buttermilk, beaten egg, and 1 teaspoon chicken seasoning in a large bowl until thoroughly combined.

3. Place chicken pieces into buttermilk mixture and refrigerate 30 minutes to 1 hour.

4. Heat vegetable oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).

5. Place flour and 2 tablespoons chicken seasoning into a shallow bowl and mix until combined. Remove chicken from buttermilk bath, shake off excess buttermilk, and press into flour. Tap off excess flour.

6. Gently place chicken into hot oil, 3 or 4 pieces at a time; fry chicken until golden brown, 12 to 15 minutes per batch.

7. Remove chicken pieces to a cooling rack set over paper towels to remove excess oil before serving.

Cook's Note:

To make chicken seasoning mix: Stir together 2 tablespoons black pepper, 2 tablespoons garlic powder, 1 tablespoon paprika, and 3 tablespoons salt. Store in an airtight container.

Seasoning blend can be altered to your taste; some may find it too salty.

Editor's Note:

The nutrition data for this recipe includes the full amount of the flour and buttermilk. The actual amounts consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.