This fried chicken method is adapted from Melissa's Southern Cooking
For the buttermilk fried chicken:
1 whole chicken, cut into eight pieces (click here for a good step-by-step)
5 teaspoons Badia Complete all-purpose seasoning
3 cups buttermilk
1 teaspoon freshly ground pepper
2 eggs, lightly beaten
3 cups all-purpose flour
peanut oil, for frying
For the miso slaw:
½ head of red cabbage
4 Persian cucumbers
3 tablespoons sesame seeds
¼ cup mayonnaise
2 tablespoons white miso paste
3 tablespoons unseasoned rice vinegar
1 teaspoon sesame oil
salt and pepper to taste
Arrange the chicken pieces in a 9x13 baking dish. In a medium sized bowl, whisk together 3 teaspoons of the Badia complete seasoning and 2 cups of the buttermilk. Pour the buttermilk mixture over the chicken. Cover the dish with plastic wrap and refrigerate for 6 hours, preferably overnight. Turn the chicken over once during the marinating process.
At least 30 minutes before cooking, remove the chicken from the refrigerator. Mix together the eggs and remaining one cup of buttermilk in a medium sized bowl. Mix together the flour and 1 teaspoon Badia seasoning in a shallow bowl or platter.
Line a large rimmed baking sheet with a piece of wax paper or parchment paper. Dip the chicken pieces, one by one, in the flour, turning to coat both sides, then quickly dip the chicken into the egg mixture, then back into the flour mixture. Place the chicken pieces onto the baking sheet, making sure that the pieces do not touch, and then refrigerate the chicken, uncovered for another 30 minutes to 1 hour.
While the chicken is in the refrigerator, prepare the slaw. Core and medium dice the red cabbage, then cut the cucumbers lengthwise and dice them into roughly ½" chunks. Dice the radishes, then add the cabbage and cucumbers into a large bowl. In a small bowl, whisk together the mayo, miso, rice vinegar and sesame oil. Season with salt and pepper to taste, then fold in the dressing with the cabbage mixture. Add the sesame seeds, stir to distribute evenly and loosely cover the slaw.
Preheat the oven to 225 degrees. Place a wire rack into a baking sheet and set next to the area where you will be frying.
Heat a 12" skillet with a tight-fitting cover and deep sides on an outdoor grill. Pour peanut oil into the skillet so that it comes up ⅓rd of the way up the sides. Place a frying thermometer into the oil and heat the oil until the temperature is between 350-360 degrees.
When the oil is ready, fry the chicken in batches, placing each piece of chicken skin side down and making sure not to crowd the skillet (the pieces should not touch). Cover the skillet and fry for 5 minutes, making sure to maintain the oil temperature at around 325 degrees while frying.
Uncover the skillet and fry for another 5 minutes, then turn the chicken over using long tongs. Cover the skillet again and fry for another 5 minutes. Uncover the skillet and turn the chicken again, cooking for between 5-10 minutes until the juices run clear. You may need to turn the chicken once or twice again to make sure it crisps up evenly.
Remove the chicken from the oil and place on the baking sheet, then keep the chicken warm in the oven while you continue to fry the remaining chicken in batches. Serve with miso slaw.
Recipe by Grits and Chopsticks at https://www.gritsandchopsticks.com/the-gravy-train/2016/06/sponsored-santa-rita-buttermilk-fried-chicken.html