This classic fried chicken proves that the simplest recipes are often the best. It comes together with barely any ingredients and tastes great. Aside from the salt and pepper for seasoning and the oil for cooking, you only need three ingredients: buttermilk, flour and chicken. Dovetailing Tip: Cook enough chicken to have leftovers to use in Fried Chicken Salad on day 4.
Serving size: 6
Calories per serving: 200
2 chickens (3 pounds each), cut in 8 serving pieces
1 quart buttermilk
2 cups all-purpose flour
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
vegetable oil or vegetable shortening
Preheat the oven to 350 degrees F.
Combine the flour, salt, and pepper in a large bowl. Take the chicken out of the buttermilk and coat each piece thoroughly with the flour mixture. Pour the oil into a large heavy-bottomed stockpot to a depth of 1-inch and heat to 360 degrees F on a thermometer.
Working in batches, carefully place several pieces of chicken in the oil and fry for about 3 minutes on each side until the coating is a light golden brown (it will continue to brown in the oven). Don't crowd the pieces. Remove the chicken from the oil and place each piece on a metal baking rack set on a sheet pan. Allow the oil to return to 360 degrees F before frying the next batch. When all the chicken is fried, bake for 30 to 40 minutes, until the chicken is no longer pink inside. Serve hot.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.