Buttermilk Fried Chicken

By cindygwest

Ingredients

• 1 whole chicken, rinsed and cut into pieces
• 2 1/2 cups buttermilk, divided
• 6 eggs
• 6 T. salt, divided
• 2 T. freshly ground black pepper
• 3 cups unbleached flour
• 1 cup yellow mustard powder, such as Coleman's
• 2 t. ground cayenne
• lard or peanut oil

Preparation

Step 1

Place the chicken in 2 cups buttermilk and soak from 1 to 12 hours. In a late bowl, whisk remaining buttermilk with eggs, 2 T. salt, and the pepper. In a separate bowl, mix together flour, mustard powder, cayenne, and remaining salt. Set a thick bottomed pot, such as a cast-iron Dutch Oven, over medium heat and fill with 2 inches lard or peanut oil. Using the clean hand method, dip the chicken pieces in the wet ingredients first and then the dry ingredients and then back in wet ingredients. Dip all pieces before proceeding.

Once the oil reaches about 350 degrees (or when a test piece of chicken bubbles quickly), carefully place just enough pieces of chicken in the pan to cover the bottom. Be sure not to crowd the chicken. Flip the pieces as necessary and fry until golden-brown. Remove and place on a plate lined with paper towels. Once the pieces are done frying, keep them warm in a 200 degree oven.

(Clean hand method: Use one hand in the dry ingredients and the other hand in the wet ingredients to reduce batter buildup on your fingers.)