Classic southern buttermilk bathed fried chicken

Chicken second courses

This fried chicken was nearly two decades in the making. Growing up in the panhandle of Florida before spending 8 eight years cooking in Birmingham, AL this recipe has been tested, tweeked, refined and perfected through out the years. The spice rub and buttermilk brine give the chicken flavor and tenderness like no other. And the trick to frying is starting with a lower temperature that increases through coking to insure perfect crispness and the right amount of browning.