Note that letting the chicken soak overnight in the buttermilk helps tenderize it.
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
- 1 chicken cut into 8 pieces (or 8 pieces of chicken - quarter breasts, thighs, and drumsticks work best)
- About 2 cups buttermilk
- About 2 cups flour
- 1 tsp. salt
- 1/2 tsp freshly ground black pepper
- 1/4 tsp. cayenne
- Oil for frying
- Put the chicken in a large bowl or seal-able plastic bag. Pour the buttermilk over the chicken, cover or seal, and let sit in the fridge at least 2 hours and up to overnight.
- Drain the chicken and discard the buttermilk.
- Combine the flour, salt, pepper, and cayenne. Dredge the chicken in the seasoned flour, patting off any excess.
- Heat about an inch of oil (or lard) to 350°F in a large, heavy frying pan or pot. Add the chicken pieces to the oil. Don't crowd the pieces - you don't want them to touch. Depending on your pan, you may need to work in batches.
- Fry the chicken until brown and crispy on one side, about 12 minutes. Turn the pieces over and continue cooking until brown all over and the chicken is cooked through, about another 12 minutes.
- Drain the chicken on paper towels or a cooling rack. Sprinkle with salt to taste. Serve warm, at room temperature, or even chilled, as you like.
Makes 8 pieces Fried Chicken.