Prepare the brine: In a large bowl, combine hot water, kosher salt, brown sugar, bay leaves, dried thyme, and whole peppercorns. Stir until the salt and sugar are dissolved. Let the brine cool to room temperature.
Add the chicken to the brine, making sure it is fully submerged. Cover the bowl and refrigerate for at least 4 hours or overnight.
In a shallow dish, whisk together the buttermilk, egg, garlic powder, onion powder, salt, and pepper. Remove the chicken from the brine and pat it dry with paper towels. Place the chicken in the buttermilk mixture, ensuring it is well coated. Cover and refrigerate for another 1-2 hours.
In another shallow dish, combine the all-purpose flour, baking powder, smoked paprika, salt, and pepper. Mix well.
Heat the frying oil in a large, heavy-bottomed pot or Dutch oven to 350°F (175°C). Use a candy thermometer to monitor the temperature.
While the oil is heating, dredge the chicken pieces in the seasoned flour mixture, shaking off any excess.
Carefully place the coated chicken pieces in the hot oil, a few at a time, making sure not to overcrowd the pot. Fry the chicken in batches for about 10-12 minutes, or until golden brown and cooked through. Use an instant-read thermometer to ensure the internal temperature of the chicken reaches 165°F (74°C).
Once cooked, use a spider strainer to remove the fried chicken from the oil and transfer it to a quarter sheet pan lined with paper towels to drain.
Allow the chicken to rest for a few minutes before serving.
Serve the buttermilk fried chicken hot, with your favorite sides and dipping sauces.
Enjoy your delicious homemade buttermilk fried chicken!
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