Pop Eye's Chicken Recipe

Ingredients

3 pounds Chicken, Cut up into pieces

Season chicken with

1 teaspoon Salt
1/4 teaspoon Black Pepper

1/4 teaspoon cayenne pepper 

1/2-1 teaspoon Paprika

And set a side for 15 minutes

For the Brine:
1 large egg
2 cups Buttermilk
1/ 4 cup  Red Hot Sauce, optional
1 teaspoon Salt
1/4 teaspoon Black Pepper
1/4 teaspoon cayenne pepper
1/2-1 teaspoon Paprika

For Breading:

2 cups Flour
1 teaspoon Salt
1/4 teaspoon Pepper
1/2-1 teaspoon Paprika
1/4 teaspoon cayenne pepper 


Canola or Vegetable Oil, For frying

Directions

Place seasoned chicken pieces in a large casserole pan. Mix buttermilk and red hot sauce, if using, with salt and pepper in a large measuring cup, and then pour buttermilk mixture over top of the chicken. Cover and refrigerate for at least 24 hours, preferably overnight for about 8 hours.

Remove from refrigerator about 20 to 30 minutes before frying. 

Mix the flour, salt,pepper, paprika, in a large bowl. Set aside.
Preheat oil for frying. You can use a deep fryer, or a large deep pan filled halfway up with oil. I typically use 2 large, deep frying pans for one batch so it all finishes at the same time and my pans won't be over-crowded. Bring the oil to a bubble over medium heat.
Start taking the pieces of chicken out of the buttermilk and then dunk each one in the flour mixture, making sure to coat on each side.Place on a cooking rack for 20 minutes
Place each piece carefully in the pan of oil. Repeat until all the chicken is in your pans. You can then discard any remaining buttermilk and flour mixture.
Cook the chicken for about 15 minutes.