Honey Brined Southern Fried Chicken

This is certainly a childhood memory, as we raised our own chickens. My mother was ahead of her time; she would place her chicken in saltwater until frying time.

4 cups cold water

¼ cup kosher salt

¼ cup honey

1 tablespoon black peppercorns, optional

1 (3½-pound) frying chicken, cut into serving pieces

¼ cup buttermilk

1 cup all-purpose flour

½ teaspoon garlic salt

¼ teaspoon cayenne pepper

½ teaspoon onion salt

Canola oil for frying

Mix the cold water, kosher salt, honey, and peppercorns together in a large bowl, stirring until the salt dissolves. Add the cut-up chicken and weigh the pieces down with a plate to keep them completely submerged. Cover with plastic wrap and refrigerate for 1 hour.

Drain and dry the chicken with a paper towel and place into a large resealable plastic bag. Pour the buttermilk into the bag, seal, and let set for 20 minutes. In a medium bowl mix together the flour, garlic salt, cayenne pepper, and onion salt. Remove the chicken from the zip-top bag and dip it in the flour mixture until coated on all sides. Set on a rack to dry for 15 minutes.

Heat the oil to 350 degrees in a large cast-iron skillet. Cook the chicken a few pieces at a time so as not to crowd, about 8 minutes per side until brown and a thermometer inserted into the center reads 165 degrees. Drain on paper towels.

Makes 4 to 6 servings.