: This will get everyone buzzing at the table.
Ingredients
- 1 Gallon Water
- 1 1/2 Cups Bald Buck Seasoning
- 1/2 Cup Brown Sugar
- 4 Sprigs Rosemary
- 4 Sprigs Thyme
- 6 Bay Leaves
- 4 tbsp Black Peppercorns
- 1 Head Garlic, Halved
- Zest of 1 Orange
- 1/2 Gallon Ice Water
- Canola Oil, for Frying
- 2 Whole Chickens (3 1/2 lbs each), Cut Into 10 Pieces Each
- 4 Cups All-Purpose Flour
- 1/4 Cup Granulated Garlic
- 1/4 Cup Onion Powder
- 4 tbsp Bald Buck Seasoning
- 1 tbsp Black Pepper
- 1 tbsp Paprika
- 2 tbsp Cayenne
- 1 Quart Buttermilk
- Cooking Spray, for Greasing
- Prepare Brine: In a medium stockpot, combine water, Bald Buck Seasoning, brown sugar, rosemary, thyme, bay leaves, peppercorns, garlic, and orange zest. Bring to a boil until sugar and salt dissolve.
- Cool Brine: In a large container, add ice water. Pour hot brine over the ice water and stir until ice melts and brine cools.
- Brine Chicken: Add chicken pieces to the brine. Weigh down with plates if necessary. Cover and refrigerate overnight.
- Prepare Chicken: Remove chicken from brine, rinse, and pat dry. Let sit uncovered in the refrigerator on a rack for about 1 hour to dry the skin.
- Prepare Coating: Mix flour, garlic, onion powder, Bald Buck Seasoning, pepper, paprika, and cayenne in a bowl. Divide between two bowls. In a separate bowl, season buttermilk with Bald Buck Seasoning and pepper.
- Preheat Grill: Set the temperature to 450°F (500°F if possible). Preheat with a cast-iron pan with 1 1/2-inches of canola oil on the grill grates.
- Coat Chicken: Spray a rack with cooking spray and place on a sheet tray. Dredge chicken in the first bowl of coating, dip into buttermilk, then in the second bowl of coating. Place on the prepared rack.
- Bake Chicken: Insert a probe into a chicken piece, avoiding the bone. Bake chicken on the grill next to the oil until internal temperature reaches 150°F, 30-40 minutes.
- Fry Chicken: Transfer chicken to preheated oil, frying 2-3 pieces at a time. Fry until the internal temperature reaches 165°F. Drain on a rack.
- Season and Serve: Season each piece with Bald Buck Seasoning. Repeat with remaining chicken. Serve with sides or sauces.
- Enjoy
