Buttermilk fried chicken

Tomorrow we declare our Independence as Americans for the 236th time.  In honor of that, I'm going to share my recipe for crispy, buttermilk fried chicken. For this chicken, you're going to brine your chicken in buttermilk for 2-4 hours before you actually fry it so plan accordingly.  The buttermilk brine keeps the chicken most and juicy and gives it great flavor. Don't scared, it may seem like a lot of salt in the brine, but that's normal.
Buttermilk Fried Chicken
Ingredients
-3 cups buttermilk
-1/2 cup coarse salt
-about 3 lbs chicken pieces
(I like to use drumsticks and/or thighs to save money)
-2 cups flour
-3/4 cup buttermilk
-1 cup plain bread crumbs
-salt
-pepper
-red pepper (optional)
Instructions
1. Combine buttermilk and salt  in a large bowl, add chicken and keep in fridge for 2-4 horse.
2. Heat vegetable oil for frying to 350°.
3. Combine flour, breadcrumbs, salt, pepper and red pepper us medium bowl. Put  3/4 cup buttermilk in medium bowl.
4. Coat a piece of chicken in flour mixture, dunk in buttermilk and coat in flour a second time. Cook chicken in oil for about 8 minutes, our until golden. Repeat for rest of chicken pieces.
*Tips
-to check if drumsticks and thighs are done, insert instant read thermometer in thickest part of meat (not touching the bone). Thermometer should read 160°.
-If chicken isn't completely cooked, you can finish cooking in 350° oven for 20-30 minutes.
-Don't cook more than 2 pieces of chicken at a time if frying in a sauce pan. Too much food will reduce the temperature of the oil and you won't end up with really crispy chicken.
-Coat the chicken with breading immediately before cooking, don't coat it all at once and leave it on the counter.
Happy 4th of July friends!
-Ashley
"Fried chicken just tend to make  you feel better about your life"
-'Minni Jackson'
The Help