This is a beloved fried chicken recipe, praised as the best by everyone who tries it. It's designed to be completed in one day, with a buttermilk brine ensuring the chicken stays juicy and flavorful when cooked.
1. In a large bowl, combine the chicken with 1 1/2 quarts of buttermilk, 2 tablespoons of salt, 2 tablespoons of garlic powder, 2 tablespoons of onion powder, 2 tablespoons of paprika, 1 tablespoon of pepper, 2 tablespoons of hot sauce, and 3 tablespoons of Dijon mustard. Cover the bowl and refrigerate for at least 5 hours.
2. In a separate large bowl or deep pan, combine 14 cups of flour, 3 tablespoons of paprika, 3 tablespoons of garlic powder, 2 tablespoons of onion powder, 2 tablespoons of salt, and 2 tablespoons of pepper.
3. When ready to cook, heat a large pot of oil over medium-high heat until it reaches 375 degrees Fahrenheit, using a clipped thermometer to monitor the temperature.
4. Remove the chicken from the refrigerator.
5. Working in batches, take chicken pieces from the buttermilk brine and coat them thoroughly in the flour mixture.
6. Carefully drop 3 to 4 pieces of coated chicken into the hot oil and fry for about 10 minutes, or until they turn a beautiful golden brown.
7. Once fried, transfer the chicken pieces to a wire rack placed over a sheet tray. Place the tray in an oven preheated to 200 degrees Fahrenheit to keep the chicken warm while you fry the remaining batches.
