Prep 6 hrs
Cook 30 mins
I know most of us don't fry chicken much anymore, due to time & health reasons, but for that once a year "do it the old fashioned way" - this is perfect. Takes some time & prep, but so definitely worth it. You won't be sorry!
- 1 egg
- 1 cup buttermilk
- 1 whole chicken, cut in pieces
- 1 1⁄2 cups flour
- 1 tablespoon salt
- 1 teaspoon celery seed
- 1⁄2 teaspoon pepper
- 3 cups oil
- Whisk the egg & buttermilk together & submerge chicken pieces. Cover & refrigerate overnight (minimally 6 hrs.).
- When ready to fry chicken: Mix flour, salt, celery seed & pepper in a shallow dish. Heat 2 - 3 inches of oil in a deep skillet to 350 to 365 degrees F (medium high heat).
- While oil heats, remove chicken a piece at a time from the milk. Let excess drip off. Coat chicken evenly with flour & place on wire rack or wax paper for a few minutes.
- When oil is hot, give 4 pieces of chicken a second coating of flour and carefully lower into skillet. Handle with slotted spoon, as tongs can break the crust, turning occasionally.
- When golden brown & cooked through (approx 8 - 12 min for breasts & wings & 10 - 12 minutes for legs & thighs), carefully remove to plate with papertowel on it or a rack. (You may want to hold in a preheated 250 degree F oven to keep warm while you do the rest of the chicken.).
- Prep time includes refrigeration time for chicken.
- Recipe is easily increased.