The Best Buttermilk-Brined Southern Fried Chicken

It seems like 325 is too low but it is definitely not. I brined for 8 hours and split the difference between the 325 recommended here and the 375 recommended by the fryer manufacturer but 350 was way too hot. The outside was far darker than I wanted. As for the seasonings, next time, I go with thyme and more of a KFC copycat blend because it turns out that I'm not crazy about oregano on chicken. That isn't a flaw with the recipe. Seasoning is a highly individual thing.

My first attempt at frying bone in chicken pieces... ! Amazing results. 24 hours in the buttermilk brine. I skipped the oven bit as it's a hot summer day and just paid attention to doneness whilst frying. Great choice for my first Southern Fried chicken experience !

Used boneless, skinless chicken breast and it was flavorful and delicious

If Kenji Lopez-Alt wrote the recipe, it's almost a sure bet it's going to taste amazing. This chicken is no exception. 24 hour buttermilk brine, used chunked chicken breast and adjusted cook time accordingly- heaven.