Fried Chicken Adapted from Bon Appetit Magazine


  • 2 cup kosher salt 
  • 1/2 cup light brown sugar
  • 1 cup hot sauce
  • 16 chicken tenders
  • 4 cups all-purpose flour
  • 8 tablespoons seasoning mix (2 tbsp black pepper, 1 tbsp paprika, 2 tbsp celery salt, 2 tbsp garlic salt, 1 tbsp crushed red pepper, 1 tbsp cayenne pepper)
  • 3 cups buttermilk
  • Vegetable oil (for frying; about 4 quarts)


  1. Put salt, brown sugar, and 4 cups of water in a large pot over medium
  2. Stir until salt and sugar dissolve
  3. Take off of the heat and add hot sauce and 8 cups of ice water
  4. Add the chicken tenders, cover and chill for 4 hours
  5. If you are making Epic Brunch this is the time to hop back into the steps!  Come back in 4 hours.
  6. And you're back!  Combine two of the cups of flour and 4 tbsps of the seasoning mix in a shallow pan.
  7. Put the buttermilk into a medium bowl
  8. Take the chicken out of the brine and pat dry
  9. Dip each tender in the buttermilk, make sure there is no excess milk!  
  10. Coat the tender in the flour mixture, make sure to get it in all the crevices! 
  11. Set on a wire rack and set aside
  12. Once you have completed this for all of the pieces, toss out the flour and mix up the rest of the flour and seasoning
  13. Repeat the same process so the chicken has a double coating
  14. Now place in the fridge uncovered until you are ready to cook them the next day, Again, if you are working through Epic Brunch hop back into those steps now!
  15. Hey, you're back again!  Take the chicken out of the fridge and let it sit for 30 minutes 
  16. Now pour the veggie oil in a large pot
  17. Heat the oil until it registers at 325 degrees
  18. Split up into a few batches, frying a few tenders at a time until the are golden brown
  19. Place chicken on paper towels to absorb oil and set aside for up to 3 hours ahead of time
  20. Enjoy!
Emily LippeComment