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Fried Chicken - How to break down, brine, batter and deep fry chicken.

Juicy, crunchy, flavor exploding fried chicken from scratch - every time. Video instructions below:

Today we are breaking down chicken quarters (not the entire chicken) and taking the chicken on a path to fried perfection. Fried chicken isn’t that complicated. You can make it crispy and juicy and enhance the flavor by adding bbq seasoning. Turn up the flavor by topping it with fried rosemary and jalapeños.



1 gallon of water

1 cup of salt

1/4 cup HLM BBQ Back Rub (or your favorite seasoning)

1/4 cup sugar

3 sprigs thyme

3lbs chicken pieces for frying (thighs, wings, drumsticks, breast, whatever you like!)


Oil for frying (peanut or canola)


3 cups all-purpose flour

3 cups buttermilk

1/4 cup HLM BBQ Back Rub (or your favorite seasoning)

Salt to finish


Rosemary and Thyme sprigs


  1. Combine the brine ingredients, water salt, Back Rub seasoning, sugar, and thyme in a bowl. Mix until the salt dissolves

  2. In a brine bag or bucket add the brine and chicken pieces. Brine in the fridge for at least 4 hours but no longer than 12 hours. Past 12 hours the chicken will become too salty.

  3. Prepare your fryer to 320°F with at least 2 inches deep of frying oil - peanut oil or canola oil work fine. You may have to adjust the heat while frying to keep it at 320°.

  4. Place a wire rack over a baking sheet covered in foil if you want to make cleanup easier. Then line one baking sheet with parchment paper which you will use for the raw chicken.

  5. In a large bowl, combine the flour and an additional 1/4 cup of Back Rub. Transfer half of this flour mixture to another large bowl. Grab a third bowl and add the buttermilk.

  6. Working with one piece of chicken at a time, dip the chicken into the first bowl of flour, mix it around and pat off any excess flour. Then dip in the buttermilk mixture letting the excess drip off the chicken into the bowl. Then dip the chicken into the second flour mixture, gently rotate it around then transfer the chicken to the parchment baking sheet.

  7. Carefully, working in small batches, lower the chicken into the frying oil, after 2 minutes using tongs gently move the chicken around in the oil. The total time to fry is between 6 to 12 minutes depending on the size. The chicken should look crisp and deep golden brown, and the internal temperature should read 165°F.

  8. Remove the chicken and place it skin side up on the wire rack, season the chicken to your preference and let it rest while you continue to fry the remaining chicken. Note: if frying chicken breast - increase the heat to 340°F.

  9. Arrange chicken on a serving platter topped with fried rosemary and jalapeños for a pretty presentation. ENJOY!

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