How to Make Texas Fried Chicken
- To make the brine: Stir Kosher salt into water until dissolved. Place chicken parts in a nonreactive bowl or pot; add enough brine to cover completely. Refrigerate up to 8 hours. Drain the brined chicken and rinse out the bowl it brine was in.
- Return the chicken to the bowl. Add beaten egg to the buttermilk. Pour buttermilk over chicken. Cover and refrigerate for another four hours.
- Meanwhile, prepare the oil for frying by putting oil and butter in a pan (I prefer a deep fryer). Cook over low heat for 30 minutes, skimming as needed until the butter ceases to throw off foam. Just before frying, increase the temperature to medium-high.
- In another bowl mix all dry ingredients.
- Roll chicken in dry ingredients. Begin to fry. Do not overcrowd the pan or the cooking oil will cool.
- Using tongs, slip some of the chicken pieces, skin side down, into the heated fat until chicken is golden brown. Drain on a wire rack or crumpled paper towels and serve.
