I’m not much of a deep-fried person, but I’m a sucker for fried chicken in all its glorious guises. Southern-fried, spicy, Vietnamese tangy-sweet, chicken fingers, as long as they are great quality, I’m there. Whatever the type, fried chicken just begs for a party too, so why not make it for The Big Game (or really any gathering, it doesn’t need to involve sports).
Chicken-fried chicken is a Texas staple, and it may sound strange but dang is it good. Usually, it’s made with a whole boneless chicken breast, deep-fried, and served with creamy country gravy. Wow. Not for the faint of heart. This simplified recipe is more party-friendly (and definitely kid-friendly) and easier to eat with your fingers.
This Southern-fried version is actually quite simple. I like to brine mine because I think it makes the chicken much more flavorful and juicy. It’s all about locking in the juiciness of the meat, and adding just enough herbs and spices to make it interesting.
Here, I brine the chicken in an herbed and spiced buttermilk mixture. You can adjust the spiciness level by either omitting the cayenne or adding more to your taste. I like doing it for a few hours because it ensures there is loads of flavor, but you can do it for just 30 minutes if you like.
Prep them before the game starts and fry them during halftime or fry them before the game and just pop them into a 375F oven to re-warm and crisp up before serving.