Art Smith's Fried Chicken

Ingredients

• For the buttermilk brine:
• 1 to 1/2 pound chicken, cut into 8 pieces
• 1/2 cup kosher salt
• 1/2 gallon water
• 1 quart buttermilk
• For the "dredge":
• 3 cups of White Lilly Self-Rising Flour
• 1 cup of pulverized corn flakes
• 1 tablespoon of black pepper
• 1 teaspoon of hot red pepper
• 1 tablespoon of garlic powder
• 1 tablespoon of onion powder

Directions

1. Stir the kosher salt into the water until it dissolves, then add the chicken pieces. Refrigerate the chicken in the brine overnight, or for at least 4 hours.
2. Take the chicken out of the brine and transfer it to the buttermilk. Refrigerate again overnight, or for at least 4 hours.
3. Combine the dry ingredients in a bowl, then mix and sift them thoroughly. Since self-rising flour already contains salt, do not add any extra.
4. Remove the chicken from the refrigerator and stir 6 beaten eggs into the buttermilk with the chicken. If you want a spicier coating, hot sauce can be added to this wet mixture.
5. Pour about 3 inches of peanut oil, grape seed oil, or canola oil into a fry pan that is about 8 inches deep. Set a thermometer in the oil and heat it to 335 degrees F.
6. Begin with the dark meat, the thighs and drumsticks. Lift each piece from the buttermilk and egg mixture, shake off the excess, and cover it in the dredge. For a thicker crust, you can coat the chicken a second time.
7. Gently lower the chicken into the hot oil, working without crowding the pan. Fry the pieces for 8 minutes on each side, or until they are browned.