Ingredients
Method
- Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover tightly with plastic wrap and refrigerate for at least 8 hours, or overnight.
- Preheat the oven to 350°F. In a large bowl, whisk together the flour, salt, and pepper. Set aside.
- Pour oil into a heavy-bottomed pot (such as a Dutch oven) to a depth of 1 inch. Heat over medium-high until a deep-fry thermometer registers 360°F. Line a sheet pan with a metal baking rack.
- Working in batches, remove chicken from the buttermilk, letting excess drip off, then dredge each piece in the flour mixture, coating thoroughly. Shake off excess. Carefully place several pieces into the hot oil without overcrowding. Fry for about 3 minutes per side, until the coating is light golden brown. (It will continue to brown in the oven.)
- Transfer the fried chicken to the prepared rack. Let the oil return to 360°F before frying the next batch. Repeat with remaining chicken.
- Once all chicken is fried, bake for 30 to 40 minutes, until the chicken is no longer pink near the bone and juices run clear. Serve hot.
Nutrition
Notes
For extra crispiness, let the coated chicken rest on a wire rack for 10 minutes before frying. Use a deep-fry thermometer to maintain oil temperature; if it drops too low, the coating will absorb excess oil. Buttermilk can be substituted with 4 cups whole milk mixed with 4 teaspoons lemon juice; let sit 5 minutes before using. Leftovers keep in the refrigerator for up to 3 days; reheat in a 375°F oven for 10 minutes to restore crispness. Do not skip the overnight marinating—it tenderizes the meat deeply. Serve with coleslaw and hot sauce for a classic meal.
