By Not-2-Sweet on October 30, 2005
"I finally treated myself to a great big ole' frying pan with a lid. I've always wanted one that could fry a whole chicken at once. I've never perfected a recipe for fried chicken, just hit and miss, but I wanted to show off for my DBF so I poured over my recipe books. I was torn between seasoning overnight, or soaking in buttermilk. I fused the two methods together and came out with a real winner. The best of both worlds. I do the seasoning the night before, then do the buttermilk before I go to work in the morning. Then cook when I get home."
Serving Size: 1 (217 g)
Servings Per Recipe: 4
"This chicken is very tasty. Allowing the spices to sit overnight on the chicken, really added some wonderful flavor. I made it as written except for the following changes: I skinned the chicken (which I always do); and after coating the pieces, I put them on a wire cooling rack for 20-30 mins. to set the coating, before frying. I also used a cast iron chicken fryer. My family loved the flavor and moistness of this chicken. They gave it two big thumbs up. Thank you for sharing this wonderful recipe. I will be making my fried chicken this way from now on. "