Buttermilk Brined Fried Chicken

8 Chicken Thighs, or 1 chicken cut into eight pieces

Brine:
2 Cups of Buttermilk
2 TBL Kosher Salt
1 Tsp Smoked Paprika
1 pinch Cayenne- more if you like
3 Cloves of Garlic crushed or put through a garlic press
Put all ingredients into a gallon sized plastic bag, add:
8 Pieces of Chicken; you can use a whole cut up chicken,but I prefer thighs for frying
Let marinate in brine from 4-48 hours in refrigerator, turning bag from time to time

Batter:
2 Cups Buttermilk
1 Egg
1 tsp Baking Soda
2 Tsp Baking Powder

2 Cups Flour seasoned with salt and pepper
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About one hour before cooking drain chicken on a rack in fridge.
When ready to cook heat about 1″ of oil in a cast iron or heavy pan (to test the oil I put a chopstick into the pan, and if the oil starts bubbling around the chopstick, it is ready). To fry properly you want the oil to come halfway up the item you are frying, so when you turn it over the second half cooks, without burning any part that might overlap
Dredge the chicken in the flour, shake off any excess, and dip into batter
Allow batter to drip off, and dredge in flour again, shaking off any excess, let sit on a rack
(If chicken starts to look gummy before you fry it, re-dredge one more time just before frying)

Fry at medium heat for about seven minutes per side, chicken should be fully cooked, let sit for 5-10 minutes before eating