![]()
Personalized Chef Aprons and More! |
![]() |
Place the chicken pieces in a large bowl and pour
the buttermilk
over them. Cover with plastic wrap and refrigerate
overnight. Preheat
the oven to 350F.
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 360F 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 360F 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.