Transfer the cooked thighs to the cooling rack skin-side-up and let rest while you fry the remaining chicken.Meanwhile, coat the chicken drumsticks and transfer to the parchment-lined baking sheet. Fry for 2 minutes, then carefully move the chicken pieces around in the oil and continue to fry, monitoring the oil temperature and turning the pieces as necessary for even cooking, for 11 to 12 minutes, until the chicken is a deep golden brown, cooked through, and very crisp. Adjust the heat as necessary to return the oil to the proper temperature. Carefully lower the thighs into the hot oil.Just before frying, dip the chicken thighs into the first bowl of coating, turning to coat and patting off the excess dip them into the buttermilk, allowing the excess to run back into the bowl then dip them into the second bowl of coating.Set up a dipping station: the chicken pieces, one bowl of coating, the bowl of buttermilk, the second bowl of coating, and the parchment-lined baking sheet. Pour the buttermilk into a third bowl and season with salt and pepper. Transfer half the coating to a second large bowl. Meanwhile, combine all the coating ingredients in a large bowl.Line a second baking sheet with parchment paper. Fill the pot with at least 5 cm (2 inches) of peanut oil and heat to 160 ✬ (320☏). No matter what size pot you have, the oil should not come more than one-third of the way up the sides of the pot. If you have two large pots (about 15cm / 6 inches deep) and a lot of oil, you can cook the dark and white meat at the same time if not, cook the dark meat first, then turn up the heat and cook the white meat.Let rest at room temperature for 1 hour and 30 minutes, or until it comes to room temperature.

Pat dry with paper towels, or let air-dry. Remove the chicken from the brine (discard the brine) and rinse under cold water, removing any herbs or spices sticking to the skin.Pour the brine into a container large enough to hold the chicken pieces, add in the chicken, and refrigerate for 12 hours (no longer, or the chicken may become too salty). Cut each chicken into 10 pieces: 2 legs, 2 thighs, 4 breast quarters, and 2 wings.

How much salt in fried chicken dredge