It seems like everyone loves fried chicken. And everyone has their own way of making it. Some have 32 herbs and spices, some have a unique way of coating; but we can all agree that fried chicken should be juicy, crispy, and flavorful. This recipe takes a little time to marinate, but it’s an extremely important step. You can easily adjust the seasonings to your taste. Now all you have to decide is how often you will be making it.
- 2 chickens, 3 pounds each, cut into 8 serving pieces.
- 1 quart of buttermilk
- 2 cups all purpose flour
- 1 tablespoon of salt
- 1 tablespoon of freshly ground black pepper
- Vegetable oil or shortening for frying
- 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 degrees F.
- 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 F 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 F 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.
This recipe makes a lot, so if you aren’t cooking for a crowd then you can cut the recipe in half. Serve this with your favorite side dishes, creamy potato salad, fruit, or corn on the cob.