Buttermilk Fried Chicken

By 12_34

Ingredients

• 1 (3/4 lb.) cut-up whole chicken
• 3 c. buttermilk
• 2 tsp. salt
• 2 tsp. pepper
• 2 c. all-purpose flour
• Vegetable oil

Details

Servings 4

Preparation

Step 1

Combine chicken and buttermilk in a large, non-metal bowl; cover and chill 8-12 hours or overnight. Drain chicken, discarding buttermilk.

Preheat oven to 350 degrees. Combine salt and pepper; sprinkle half of salt mixture over chicken. Combine remaining salt mixture and flour in a large zip-top plastic freezer bag. Place two pieces of chicken in bag; seal bag, and shake to coat. Remove chicken. Repeat procedure with remaining chicken.

Pour oil to depth of 1/4" in a large skillet. Fry chicken pieces, in 2 batches, in hot oil over medium-high heat 5-6 minutes on each side or until browned. Place chicken on a wire rack in a jelly roll pan.

Bake at 350 degrees for 30 minutes or until done.