Working in batches, coat chicken in buttermilk, then dredge in flour, dipping your fingers in buttermilk as you pack flour on to help create moistened, shaggy bits (the makings of a super-crisp crust) transfer to a baking sheet. Place flour in another large bowl season with kosher salt. Meanwhile, place buttermilk in a large bowl.
Heat over medium-high heat until thermometer registers 350°. Step 3įit a large pot with thermometer and pour in oil to measure 2”. Remove chicken from brine, scraping off seeds, cover, and chill until ready to fry.
Place chicken and brine in a large resealable plastic bag chill 3 hours. Remove from heat stir in dill and 4 cups water. Reduce heat and simmer, stirring often, until salt and sugar are dissolved, about 4 minutes.
Add vinegar, salt, and sugar and bring to a boil. Toast mustard and coriander seeds in a dry medium saucepan over medium heat, tossing often, until mustard seeds begin to pop, about 3 minutes.
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