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Buttermilk Fried Chicken II

Source of Recipe

From "The Southern Entertainer's Cookbook" by Courtney Whitmore


Recipe Introduction

"Fried chicken was a staple at my grandparent's house in Palestine, Texas. We all looked forward to eating fried chicken in the formal dining room in our Sunday best. Frying chicken takes a little getting used to, but this chicken is well worth the fuss!"

List of Ingredients

â—¦ 4 cups buttermilk
â—¦ 1 whole chicken, cut into breasts, thighs, wings, and drumsticks
â—¦ 2 cups self-rising flour
â—¦ 1 teaspoon salt
â—¦ 1 teaspoon black pepper
â—¦ ¼ teaspoon cayenne pepper
â—¦ Peanut oil for frying


Recipe

Pour the buttermilk into a large bowl; then submerge the chicken pieces in the buttermilk. Cover bowl and place in the refrigerator overnight, or at least 4 hours.

In a large shallow bowl, combine flour, salt, and peppers. Remove chicken from buttermilk and drain on paper towels. Dredge each chicken piece in the flour mixture, coating evenly.

In a deep fryer or Dutch oven, heat oil to 375° F.
Carefully place the chicken into the hot oil. Fry until golden brown on all sides and a thermometer inserted inside chicken reads 165° F. Larger pieces of chicken may have to cook a little longer. Drain on a wire rack over a paper towel-lined baking sheet to keep chicken crispy. If you find your chicken is becoming too dark on the outside before cooking through (especially larger pieces), you can finish them by baking in the oven on a rack over an aluminum foil-lined baking sheet at 350° F for 20 to 30 minutes.

Makes 4 to 6 servings