Comfort food at it's finest!  The brining and the cornmeal crust is the trick to the lusciously moist and crispy chicken.

• 6 cups water
• 1/2 cup kosher salt (use 1/4 cup if soaking overnight)
• 1 - 3 to 4 pound chicken, cut into pieces
• 2 cups buttermilk
• a few dashes Tabasco
• 1 1/2 cups yellow cornmeal
• 1 1/2 cups all-purpose flour
• 2 teaspoons cayenne pepper
• 2 teaspoons dried thyme
• salt & pepper, to taste
• canola oil, for frying

In a large mixing bowl or soup pot dish combine the water and salt.  Stir to dissolve.  Add the chicken pieces and submerge them completely in the brine.  Allow the chicken to soak for 3 hours.


In a separate large bowl, stir together the buttermilk and tabasco.  Drain the chicken pieces from the brine and pat dry.  Place the chicken pieces in the buttermilk mixture and toss to coat.  Allow the chicken to soak for at least 1/2 hour in the buttermilk mixture.


When ready to fry, heat 3/4-inch of oil in a large cast iron skillet to 350 .


Combine the cornmeal, flour, cayenne and thyme in a large zip-lock bag.  Season the mixture liberally with salt and pepper.  Seal the bag and shake to combine the mixture well.  Drain the chicken but do not pat dry.  Place a few pieces of chicken at a time in the cornmeal mixture, seal the bag and shake to coat.


Carefully place the chicken pieces, skin side down, in the hot oil, being sure not to crowd the pan.  Cover the pan and cook over medium heat for 5 minutes.  Remove the lid and cook, uncovered, until golden on the underside.  Turn the chicken pieces and continue to cook until golden all over, about 20-25 minutes total cooking time.  Repeat with remaining chicken pieces.