Heather s Fried Chicken

6 chicken thighs

6 chicken drumsticks

2 tablespoons salt

1 quart cold water, to cover

2 cups cold buttermilk

1 egg, beaten

1 teaspoon chicken seasoning mix (see note)

3 cups all-purpose flour

2 tablespoons chicken seasoning mix (see note)

2 quarts vegetable oil for frying

Place chicken thighs and drumsticks in a large bowl, cover with cold water, and mix in salt. Cover and refrigerate from 8 hours to overnight.

Rinse chicken thoroughly. Mix buttermilk, beaten egg, and 1 teaspoon chicken seasoning in a large bowl until thoroughly combined.

Place chicken pieces into buttermilk mixture and refrigerate 30 minutes to 1 hour.

Heat vegetable oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).

Place flour and 2 tablespoons chicken seasoning into a shallow bowl and mix until combined. Remove chicken from buttermilk bath, shake off excess buttermilk, and press into flour. Tap off excess flour.

Gently place chicken into hot oil, 3 or 4 pieces at a time; fry chicken until golden brown, 12 to 15 minutes per batch.

Remove chicken pieces to a cooling rack set over paper towels to remove excess oil before serving.