Whole Chicken, cut up (or favorite chicken pieces)
2 Tablespoons kosher salt
2 Tablespoons hot salt
2 cups buttermilk
1 teaspoon kosher salt
1 teaspoon ground, black pepper
2 teaspoons granulated garlic
1 Tablespoon paprika
½ teaspoon smoked paprika
1 teaspoon cayenne pepper
2 cups self-rising flour


Mix kosher salt, hot salt and buttermilk to make brine. Place chicken in a zip top bag and add brine. Refrigerate in brine overnight. Heat frying oil to 325 degrees. Combine kosher salt, black pepper, granulated garlic, paprika, smoked paprika & cayenne pepper with self-rising flour in shallow dish. Dredge chicken in flour mixture & place in hot oil. Cook approximately 7-10 minutes per side until internal temperature reaches 165 degrees. Be sure not to overcrowd pan for best results.


Independence Day French Toast with Homemade Vanilla Cream, Blueberries and Strawberries.

Freedom never tasted so good.


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