Fried Chicken with Potato Salad

Ingredients for Fried Chicken:

• 9 cups buttermilk

• 1/2 cup salt

• 1/4 cup sugar

• 2 tablespoons paprika

• 1 tablespoon cayenne pepper

• 4 bay leaves crushed

• 8 pieces of chicken (drumsticks, thighs, breasts, wings)

• 4 cups all-purpose flour

• 1 large egg

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• Peanut oil for frying

Ingredients for Potato Salad:

• 2 pounds Yukon Gold potatoes, peeled and cut into bite-sized pieces

• 2 tablespoons white vinegar

• 2 large eggs diced

• 1/2 cup mayonnaise

• 2 tablespoons chopped sweet pickle

• 2 tablespoons finely diced red onion

• 2 tablespoons finely chopped Italian parsley

• 1/2 cup celery, finely chopped

  2 tablespoons red onion, finely chopped

• 3/4 teaspoon dry mustard

• 3/4 teaspoon celery seeds

Instructions for Fried Chicken:

1. Prepare the Brine:

   • In a large bowl, whisk together 8 cups of the buttermilk, salt, sugar, paprika, crushed bay leaves and cayenne pepper.

   • Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 3 hours.

   • Remove the chicken from the brine, rinse well and dry with paper towels.

   • Place the chicken on a wire rack in a sheet pan, and place in the refrigerator uncovered to air dry for 2 hours.

2. Prepare the Coating:

   • Place the flour in a shallow dish.

   • Place the reserved cup of buttermilk in a shallow dish. Add the baking soda and baking powder and whisk to combine.

3. Heat the Oil:

   • Fill a large heavy-bottomed pot or deep fryer with vegetable oil to a depth of about 2 inches. Heat the oil to 330°F.

4. Coat the Chicken:

   • Dredge each piece in the flour mixture, then the buttermilk mixture, and back into the flour mixture, ensuring an even coat.

5. Fry the Chicken:

   • Fry the chicken in batches, being careful not to overcrowd the pot. Fry each piece of dark meat for about 12-15 minutes, and each piece of white meat for 7 to 9 minutes or until golden brown and cooked through (internal temperature should reach 165°F or 74°C).

   • Transfer the fried chicken to a wire rack set over a baking sheet to drain excess oil.

Instructions for Potato Salad:

1. Cook the Potatoes:

   • Place the potatoes in a large pot and cover with cold water. Add a pinch of salt.

   • Bring to a boil over medium-high heat and cook until the potatoes are tender, about 10-12 minutes.

   • Drain and toss them gently in the white vinegar. Set the potatoes aside and let the cool for about 15 minutes.

2. Cook the Eggs:

   • In a separate pot, place the eggs and cover with water. Bring to a boil over medium-high heat.

   • Once boiling, cover the pot, remove from heat, and let the eggs sit for 10-12 minutes.

   • Transfer the eggs to a bowl of ice water to cool, then peel and chop them.

3. Prepare the Dressing:

   • In a large bowl, whisk together the mayonnaise, dry mustard and the celery seeds.

4. Assemble the Salad:

   • To the bowl with the cooled potatoes, add the chopped eggs, celery, red onion, dill pickle relish, and fresh parsley. Add the mayonnaise mixture. Gently toss to combine.

   • Season to taste with salt and pepper.

   • Chill the potato salad in the refrigerator for at least 1 hour before serving.