Recipe by kvlong
Soaked in buttermilk overnight makes this chicken moist. The recipe calls for whole cut-up chickens but I use chicken breasts.
Top Review by JPATTEN
Outstanding chicken, I have put this recipe on our favorite list. Followed the directions, soaked the chicken overnight and really enjoyed the meal. We had a guest for the meal and she picked those bones clean.
- 2 chicken, cut in eight serving pieces (3 pounds each)
- 1 quart buttermilk
- 2 cups all-purpose flour
- 1 tablespoon kosher salt
- 1 tablespoon fresh ground black pepper
- vegetable oil (for browning) or vegetable shortening (for browning)
Directions See How It's Made
- Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover with plastic wrap and refrigerate overnight.
- Preheat the oven to 350°F degrees.
- Combine the flour, salt, and pepper in a large bowl. Take the chicken out of the buttermilk and coat each piece thoroughly with the flour mixture.
- Pour the oil into a large heavy-bottomed stockpot to a depth of 1 inch and heat to 360 degrees on a thermometer.
- Working in batches, carefully place several pieces of chicken in the oil and fry for about 3 minutes on each side until the coating is a light golden brown (it will continue to brown in the oven). Don't crowd the pieces.
- Remove the chicken from the oil and place each piece on a metal baking rack set on a sheet pan. Allow the oil to return to 360 degrees before frying the next batch.
- When all the chicken is fried, bake for 30 to 40 minutes, until the chicken is no longer pink inside.
- Serve hot.