Ep.9 Garlic Buffalo Chicken Whole chicken cut in 1/8ths or whatever piece you like Brine: 4 cups buttermilk 2 Tbsp Kosher salt 2 tsp MSG 2 tsp sugar 1 Tbsp garlic powder 1 Tbsp onion powder 1 tsp Chinese 5 spice 1/2 tsp white pepper 1/2 tsp ground mustard 1/2 cup all purpose flour Flour coating: 1 Cup all purpose flour 1 Cup gluten free flour OR just use 2 cups all purpose flour Garlic Buffalo sauce: 4 Cloves garlic, diced 1 pinch of salt 1/3 Cup Franks Red hot sauce 1 Stick of butter 1. Make the brine by combining all of the brine ingredients. Mix well until the salt and seasonings are fully dissolved. 2. Submerge the chicken completely in the brine, cover, and refrigerate overnight for maximum flavor. 3. In a bowl, combine the two flours and mix until evenly incorporated. 4. Remove the chicken from the brine and let the excess liquid drip off. Coat each piece generously in the flour mixture, pressing the flour firmly onto the chicken to create a crispy coating. 5. Heat the oil t...