Original recipe makes 6 thighs and 6 drumsticksChange Servings6 chicken thighs6 chicken drumsticks2 tablespoons salt1 quart cold water, to cover 2 cups cold buttermilk1 egg, beaten1 teaspoon chicken seasoning mix (see note)3 cups all-purpose flour2 tablespoons chicken seasoning mix (see note) 2 quarts vegetable oil for frying Directions:
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.Rinse chicken thoroughly. Mix buttermilk, beaten egg, and 1 teaspoon chicken seasoning in a large bowl until thoroughly combined.Place chicken pieces into buttermilk mixture and refrigerate 30 minutes to 1 hour.Heat vegetable oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).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.Gently place chicken into hot oil, 3 or 4 pieces at a time; fry chicken until golden brown, 12 to 15 minutes per batch.Remove chicken pieces to a cooling rack set over paper towels to remove excess oil before serving.