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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Soaking the chicken overnight in buttermilk keeps it extra tender and juicy. The pieces quickly brown in a skillet and then get a fuss-free finish in the oven. Ingredients:
1 (3 3/4-lb.) cut up whole chicken |
3 cups buttermilk |
2 teaspoons salt |
2 teaspoons pepper |
2 cups all-purpose flour |
vegetable oil |
Directions:
1. Combine chicken and buttermilk in a large nonmetal bowl; cover and chill 8 to 12 hours. Drain chicken, discarding buttermilk.
2. Preheat oven to 350°. Combine salt and pepper; sprinkle half of salt mixture over chicken. Combine remaining salt mixture and flour in a large zip-top plastic freezer bag. Place 2 pieces of chicken in bag; seal bag, and shake to coat. Remove chicken. Repeat procedure with remaining chicken.
3. Pour oil to depth of 1/4 inch in a large skillet. Fry chicken pieces, in 2 batches, in hot oil over medium-high heat 5 to 6 minutes on each side or until browned. Place chicken on a wire rack in a jelly-roll pan.
4. Bake at 350° for 30 minutes or until done.
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