Two-Day Marinated Fried Chicken

• 1/2 cup plus 1 teaspoon kosher salt
• 4 quarts cold water
• One 4-pound chicken, cut into 8 pieces
• 1 quart buttermilk
• 2 tablespoons Tabasco
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons Old Bay Seasoning
• 1 teaspoon cayenne pepper
• 1 teaspoon freshly ground black pepper
• Vegetable oil, for frying

1. In a pot, dissolve 1/2 cup of the salt in the water.
2. Submerge the chicken in the brine; refrigerate overnight.
3. Drain and rinse the chicken.
4. Rinse out the pot.
5. Add the buttermilk and Tabasco, submerge the chicken in the buttermilk and refrigerate for 8 hours or overnight.
6. In a shallow bowl, mix the flour, baking powder, garlic powder, Old Bay, cayenne, black pepper and the remaining 1 teaspoon of salt.
7. Shake the excess marinade off the chicken, then dredge in the flour.
8. Dip the chicken back into the buttermilk and coat again in the flour.
9. Meanwhile, in a large cast-iron skillet, heat 1 inch of vegetable oil to 375.
10. Fry the chicken in batches until golden and cooked through, about 6 minutes per side.
11. Drain on paper towels and serve.

kosher salt, cold water, chicken, buttermilk, tabasco, flour, baking powder, garlic, bay seasoning, cayenne pepper, freshly ground black pepper, vegetable oil

Taken from www.foodandwine.com/recipes/two-day-marinated-fried-chicken-cocktails-2009 (may not work)