Buttermilk Brine

2 tbsp Musket Powder White Label

2 tbsp Musket Powder Red Label

4 Chicken Thighs

1 quart Buttermilk

1 cup Hot Sauce

Dry Dredge 

2 quart AP Flour

1 tbsp Baking Soda

2 tbsp Musket Powder White Label

2 tbsp Musket Powder Red Label

To plate

Pickles

Texas Toast

Musket Powder Alabama White Sauce

Musket Powder White Label

1. Make the dredge.In a container, mix together AP flour, baking soda, and 3 tablespoons each of Musket Powder White and Red label seasonings.
2. Make the brine.In a separate container, mix together buttermilk, hot sauce, and 3 tablespoons each of Musket Powder White and Red label seasonings.
3. Marinate chicken thighs in the brine for at least one hour, but overnight is best.
4. Fry the chicken thighs.Preheat fryer to 350°F and get the dredge and brined chicken ready.
5. Wearing food-safe gloves, Pull a piece of chicken from the brine and into the dredge and cover completely. Press down onto the chicken making sure it’s completely coated.
   Note: Depending on the size of your fryer, we recommend frying only one to two pieces at a time. If you have too many chicken thighs in the fryer at one time, you will overload the fryer and they will not cook evenly.
6. Lay the chicken down into the fryer and cook until the internal temp hits 165°F. 
7. Remove the chicken thigh from the fryer and salt immediately, as well as a light dusting of Musket Powder White Label seasoning.
8. Serve on a piece of toasted texas toast with our alabama white sauce and garnish with a pickle.