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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
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No splattering grease, no standing watch on dinner. Ingredients:
2 (3 lb) chicken, cut into 8 serving pieces |
1 quart buttermilk |
2 cups all-purpose flour |
1 tablespoon kosher salt |
1 tablespoon fresh ground black pepper |
vegetable oil or vegetable shortening |
Directions:
1. Place the chicken pieces in a large bowl and pour the buttermilkd over them.
2. Cover with plastic wrap and refrigerate overnight.
3. Preheat oven to 350 degrees F.
4. Pour oil into a large heavy bottomed stock pot to a depth of about 1 inch, heat to 360 degrees F on a thermometer.
5. Meanwhile, combine the flour, salt, and pepper in a large bowl.
6. Remove chicken from buttermilk and coat each piece with the flour mixture.
7. Working in batches, carefully place chicken pieces into the oil and fry until golden brown, about 3 minutes on each side (chicken will cook fully in oven).
8. Remove chicken from the oil and place on a metal baking rack set on a sheet pan.
9. Before frying next batch, allow oil to return to 360 degrees F.
10. When all chicken has been fried, bake for 30 to 40 minutes, until the chicken is no longer pink inside.
11. Serve chicken hot.
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