SOUL PATROL BUTTERMILK FRIED CHICKEN

Steps:

• Combine the buttermilk, water, salt, sugar, lemon pepper, rosemary, and sage in a large nonreactive bowl or container with a lid. Add the chicken to the brine, cover, and refrigerate for at least 24 hours, and preferably for 48.
• When ready to cook the chicken, pull the pieces, one at a time, from the brine and slide your thumb between the meat and the bone, gently separating the flesh a bit from the bone where you can. This ensures the chicken will cook through to the bone. Return the chicken to the brine until the lard is ready.
• Heat the lard in a deep fryer to 350°F.
• Spread the seasoned flour in a shallow dish. Pull the chicken from the brine, one piece at a time, coat with the seasoned flour, and carefully drop into the oil. Fry for 12 minutes, remove with a slotted spoon, and transfer to a paper towel-lined plate to drain. Taste, and if more seasoning is desired, combine equal amounts of the rosemary and salt and sprinkle on the chicken.