via about.com
It’s difficult to beat the appeal of fried chicken – especially when it’s tenderized with a nice buttermilk bath first. 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
Ingredients:
- 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
Preparation:
- Put chicken in a large bowl or seal-able plastic bag. Pour buttermilk over the chicken, cover or seal, and let sit in the fridge at least 2 hours and up to overnight.
- Drain chicken and discard buttermilk.
- Combine flour, salt, pepper, and cayenne. Dredge chicken in the flour, patting off any excess.
- Heat about an inch of oil (or lard) to 350 degrees in a large, heavy frying pan or pot. Add 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 until brown and crispy on one side, about 12 minutes. Turn pieces over and continue cooking until brown all over and the chicken is cooked through, about another 12 minutes.
- Drain chicken on paper towels or a cooling rack. Sprinkle with salt to taste. Serve warm, at room temperature, or chilled.
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