Southern-Style Fried Chicken

This fried chicken is so crispy, yet so juicy! We have the buttermilk brine that I soaked it in to thank for that.  If you like your chicken with a perfect, crisp outside and juicy flavorful inside, this is the recipe for you.  Check out the Instagram reel here!

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​Ingredients
​8-10 pieces of chicken (I used thighs, drumsticks and wings)
Onion Powder, to taste
Garlic Powder, to taste
Slap Ya Mama Creole Seasoning, to taste
Culture Creole Seasoning, to taste
Poultry Seasoning, to taste
Badia Complete Seasoning, to taste
2 eggs
4 cups of all-purpose flour
Vegetable oil for frying
Buttermilk Brine
2 cups of buttermilk
2 tbs of Dijon mustard
Black Pepper
Salt
Cayenne Pepper
Egg Wash
2 eggs beaten
¼ cup of buttermilk
Directions

1.  In a bowl, rinse/clean the chicken with water and a little lemon juice.
2. In another bowl or measuring cup, mix the buttermilk brine together and pour over the chicken.  Mix well.
3. Cover the bowl containing the chicken with plastic wrap and refrigerate for at least 2 hours.
4.  Remove the chicken from the refrigerator and drain the buttermilk.
5.   Season the chicken with all remaining dry seasonings.
6. Add two beaten eggs. Pour half of the flour on top and toss the chicken in the flour/egg mixture.
7. Heat the oil to 350 F, in a large cast iron skillet or a deep fryer.
8. In a separate bowl, whisk the eggs, and ¼ cup of buttermilk to make an egg wash.
9. Put the remaining 2 cups of flour in a separate bowl.
10. Season the flour with the dry seasonings.
11. Submerge each chicken piece into the egg wash.  Shake off the excess and then dredge the same piece of chicken in the seasoned flour.
12. Fry the chicken in small batches until a safe internal temperature is reached.
13. Place fried chicken on a paper towel lined pan.