A Southern sermon in brine, batter, and blessed crunch.
Ingredients
For the Brine:
• 2 cups buttermilk (the baptismal font of flavor)
• 2 tbsp Tash’s Lard Almighty Dry Rub
• 2 tsp hot sauce (a little spirit never hurt)
• 3 lbs chicken pieces (bone-in thighs, drumsticks, or a whole cut-up bird)
For the Batter & Coating:
• 2 cups all-purpose flour
• ½ cup cornstarch (for that divine crunch)
• 3 tbsp Tash’s Lard Almighty Dry Rub (yes, again — all glory to the rub)
• 1 tsp baking powder
• ¾ cup buttermilk
• ¾ cup your favorite IPA beer — we like something hoppy and bright that sings with the spice
• Salt and pepper to taste
• Peanut or vegetable oil for frying
Instructions
1. The Buttermilk Baptism
In a large bowl, whisk together buttermilk, Tash’s Lard Almighty Dry Rub, and hot sauce.
Add the chicken and ensure every piece is fully submerged in its creamy anointment.
Cover and refrigerate for at least 12 hours, preferably 24 — for true redemption takes time.
2. The Dry Revelation
In a separate bowl, combine flour, cornstarch, baking powder, and another good dose of Lard Almighty Dry Rub.
Remove chicken from the brine, letting excess drip off, and dredge in the seasoned flour until every piece is coated like Sunday best.
For extra-crispy glory: dip back into buttermilk, then dredge again. Double dunking is divine.
3. The Frying of the Faithful
Heat your oil to 325–350°F in a deep skillet or Dutch oven.
Fry the chicken in batches (don’t overcrowd the flock) for 12–15 minutes, turning occasionally, until golden brown and cooked through (165°F internal).
Anoint the chicken with more Lard Almighty and rest the finished pieces on a wire rack — not paper towels, lest ye sacrifice crispness for convenience.
4. The Rest & The Revelation
Let the chicken rest a few minutes before serving, so the crust can set and the steam can subside.
Then bite, savor, and testify.
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