4cupsvegetable oil, or about 1 1/2 inch deep in pan
Combine the buttermilk for the brine and the salt for the brine in a large bowl.
Cut chicken breasts in half crosswise. Add all chicken pieces to the brine. Chill for 2 to 24 hours.
When ready to cook the chicken, pat the chicken dry with paper towels. Discard brine.
Mix the beaten egg, the buttermilk for the coating, and the maple syrup in a shallow dish.
In a large paper bag, combine flour, salt, and pepper, or you can use a another shallow dish to coat the chicken.
Dip the chicken first in the egg mixture, turning to coat. Put the wet chicken pieces in the bag with the flour, and shake to coat thoroughly.
Meanwhile, in a deep frying pan, heavy Dutch oven, or a deep-fat fryer, heat 1-1/2 inches oil to 350 °F. Using tongs carefully add a few pieces of chicken oil. (Oil temperature will drop as you add the chicken; maintain temperature at 325 °F.)
Fry chicken for 12 to 15 minutes or until chicken is no longer pink (170 °F for breasts; 180 °F for thighs and drumsticks), and coating is golden, turning once. Drain on paper towels. Keep fried chicken warm in a 300 °F oven while frying remaining chicken pieces.
If you like a thicker crust to your fried chicken, roll in flour before rolling in the milk as well as after.
Price Per Serving
based on average national price: excludes store savings and local grocery store pricing