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Fried Chicken
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PrintIngredients
1 (3 to 4 lb) cut-up chicken fryer
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 cups buttermilk
Self-rising flour
Vegetable oil for frying
Kosher salt for finishing
Directions
- Sprinkle chicken with salt and pepper. Place chicken in a shallow dish or zip-tip plastic freezer bag, and add the buttermilk. Cover or seal, and chill for at least 2 hours.
- Remove chicken from buttermilk. Dredge in the flour.
- Pour oil to a depth of 1 ½ inches in a deep skillet or Dutch oven; heat to 360 degrees. Add chicken, a few pieces at a time; cover and cook 6 minutes. Uncover and cook chicken 9 more minutes. Turn the chicken and cook covered for 6 minutes. Uncover and cook 5 to 9 minutes, turning the chicken the last 3 minutes for even browning, if necessary. Drain on paper towels. Sprinkle lightly with kosher salt while chicken is hot.
photo by Kent Wang