Directions:
- In large zipper-lock plastic bag, combine salt, sugar, paprika, garlic cloves, and bay leaves.
- With rubber mallet or flat meat pounder, smash garlic into salt and spice mixture thoroughly.
- Pour mixture into large plastic container or nonreactive stockpot.
- Add 7 cups buttermilk and stir until salt is completely dissolved.
- Immerse chicken, cover with plastic wrap, and refrigerate until fully seasoned, 2 to 3 hours.
- Remove chicken from buttermilk brine and shake off excess; place in single layer on large wire rack set over rimmed baking sheet.
- Refrigerate uncovered for 2 hours. (After 2 hours, chicken can be covered with plastic wrap and refrigerated up to 6 hours longer).
- Measure flour into large shallow dish.
- Beat egg, baking powder, and baking soda in medium bowl; stir in remaining 1 cup buttermilk (mixture will bubble and foam).
- Working in batches of 3, drop chicken pieces in flour and shake pan to coat.
- Shake excess flour from each piece.
- Then, using tongs, dip chicken pieces into egg mixture, turning to coat well and allowing excess to drip off.
- Coat chicken pieces with flour again, shake off excess, and return to wire rack.
- Adjust oven rack to middle position, set second wire rack over second rimmed baking sheet, and place on oven rack; heat oven to 200 degrees.
- Line large plate with double layer of paper towels. Meanwhile, heat oil (oil should have 2 1/2-inch depth in pan) to 375°F over medium-high heat in large 8-quart cast-iron Dutch oven with a diameter of about 12 inches.
- Place half of chicken pieces skin-side down in oil, cover, reduce heat to medium, and fry until deep golden brown, 6 to 8 minutes; after about 3 minutes, lift chicken pieces with tongs to check for even browning; rearrange if some pieces are browning faster than others. (Spot-check oil temperature; after first 6 minutes of frying, oil should be about 325°F Adjust burner if necessary).
- Turn chicken pieces over and continue to fry, uncovered, until chicken pieces are deep golden brown on second side, 6 to 8 minutes longer.
- Using tongs, transfer chicken to paper towel–lined plate; let stand 2 minutes to drain, then transfer to rack in warm oven.
- Replace paper towel lining on plate. Return oil to 375°F and fry remaining pieces, transferring pieces to paper towel–lined plate to drain, then transferring to wire rack.
- Cool chicken pieces on wire rack (outside oven) about 5 minutes and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1029.74 Kcal (4311 kJ) | ||
| Calories from fat | 267.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.75g | 46% | |
|---|---|---|---|
| Cholesterol | 187.67mg | 63% | |
| Sodium | 8722.95mg | 363% | |
| Potassium | 1453.29mg | 31% | |
| Total Carbs | 129.84g | 43% | |
| Sugars | 32.16g | 129% | |
| Dietary Fiber | 5.01g | 20% | |
| Protein | 54.63g | 109% | |
| Vitamin C | 13.5mg | 23% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 3.5mg | 20% | |
| Calcium | 802mg | 80% | |
| Amount Per 100 g | |||
| Calories | 133.37 Kcal (558 kJ) | ||
| Calories from fat | 34.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.85g | 46% | |
|---|---|---|---|
| Cholesterol | 24.31mg | 63% | |
| Sodium | 1129.81mg | 363% | |
| Potassium | 188.23mg | 31% | |
| Total Carbs | 16.82g | 43% | |
| Sugars | 4.16g | 129% | |
| Dietary Fiber | 0.65g | 20% | |
| Protein | 7.08g | 109% | |
| Vitamin C | 1.7mg | 23% | |
| Iron | 0.5mg | 20% | |
| Calcium | 103.9mg | 80% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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