Art Smith'S Fried Chicken Recipe

• 1 to 1/2 pound chicken, cut into 8 pieces
• 1/2 cup kosher salt
• 1/2 gallon water
• 1 quart buttermilk
• 3 cups of White Lilly Self-Rising Flour
• 1 cup of pulverized corn flakes
• 1 tablespoon of black pepper
• 1 teaspoon of hot red pepper
• 1 tablespoon of garlic powder
• 1 tablespoon of onion powder

1. Dissolve the kosher salt in water, and submerge chicken pieces and brine overnight or at least 4 hours in refrigerator. Remove from brine and soak in buttermilk, overnight or at least 4 hours.
2. Place dry ingredients in bowl and mix and sift ingredients well, remember to that self-rising flour has salt, so "do not add salt."
3. Remove chicken from refrigerator add 6 beaten eggs to the chicken buttermilk mixture. My friend Paula Deen, loves to add hot sauce to her wet mixture, which adds more spiciness to the chicken.
4. In a fry pan, about 8 inches in depth, pour about 3 inches of good peanut oil, grape seed oil, or canola oil. Using a thermometer, heat oil to 335 u0b0F.
5. Starting with dark meat, thighs and drumsticks, remove and shake excess buttermilk egg mixture off, coat in dredge. You can also dip twice for a thicker crust.
6. Carefully add to hot oil, and not overcrowding, add pieces and cook 8 minutes per side or until brown.

chicken, kosher salt, gallon water, buttermilk, flour, corn flakes, black pepper, red pepper, garlic, onion powder

Taken from www.seriouseats.com/recipes/2009/10/art-smiths-fried-chicken-recipe.html (may not work)