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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Prep time does not include 2 hours chilling time. Ingredients:
3 -4 lbs whole chickens, cut into pieces |
1 teaspoon salt |
1 teaspoon pepper |
2 cups buttermilk |
self-rising flour |
vegetable oil |
Directions:
1. Sprinkle chicken with salt and pepper.
2. Place chicken in shallow dish or ziploc plastic bag; add buttermilk.
3. Cover or seal, and chill at least 2 hours.
4. Remove chicken from buttermilk, discarding buttermilk.
5. Dredge chicken in flour.
6. Pour oil to a depth of 1 1/2 inches in a deep skillet or Dutch oven; heat to 360°F.
7. Add chicken, a few pieces at a time; cover and cook 6 minutes.
8. Uncover chicken and cook 9 minutes.
9. Turn chicken; cover and cook 6 minutes.
10. Uncover and cook 5 to 9 minutes, turning the chicken the last 3 minutes for even browning, if necessary.
11. Drain on paper towels.
12. Test chicken with meat thermometer (170°F) or by piercing thickest portion with fork.
13. When juices run clear it is done.
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