Directions

1Season whatever chicken parts you are using liberally with Briggs True Texas Seasoning & Rub

2Place them in a ziptop bag, fill the bag with buttermilk. Seal the bag and chill in the refrigerator for a minimum of 3 hours, or up to 24.

3Pour out contents of the bag into a high-sided saucepan, add garlic, a bay leaf or two, and bring to a boil over medium-high heat.

4Once boiling, reduce the heat to low, cover the pan, cook at a low simmer for 5 minutes, then turn off the heat and let sit, covered, for 40 minutes to an hour, depending on the size of your chicken pieces. (To check for doneness, make a small slit in the thickest part of the thickest piece of chicken just to ensure there is no pinkness.)

5Let the chicken cool in the milk poaching liquid in the fridge to prevent it from drying out. You can make the chicken ahead to this point up to three days in advance.

6When it is time to fry the chicken, make a dredge of seasoned flour Briggs True Texas Seasoning & Rub

7Set up a rack over a sheet pan and spray it with nonstick spray. Remove the chicken from the poaching liquid and shake off excess, then dredge in the seasoned flour and set on the rack. If you like your chicken "extra-crispy" style, you can repeat this dredge process by re-dunking the pieces in the poaching liquid.

8Leave the coated chicken at room temp, uncovered, for an hour to dry slightly and let the coating set, or put uncovered in the fridge for up to 8 hours.

9For the fry finish, heat about 1 ½ inch of high-heat oil like canola, avocado, or peanut, to about 325-350°. Cook the chicken pieces about 2-4 minutes per side, just long enough to get a nice deep brown color on the outside and hit 165° internal temperature.

10You can keep the pieces hot on a rack over a sheet pan in a 200° oven for up to an hour before serving, but it tastes great room temp. And, there is no better breakfast cold right out of the fridge!