• 1 whole cut up chicken about 2 to 3 pounds (or just your favorite pieces like legs or breasts)
  • 3 cups buttermilk
  • 2 cups all purpose flour
  • 2 quarts vegitable oil for frying the chicken
  • Salt and fresh ground black pepper to taste

This is one of the best southern recipes out there. Fried chicken is always a family favorite, and although not as healthy as many recipes it’s sure to be a crowd pleaser.

This particular recipe is one of my personal favorite fried chicken recipes utilizing buttermilk to keep the chicken moist and absolutely delicious. I’ve done many variations to it but in the end this basic and fairly quick and easy recipe is the one I come back to.

Please feel free to leave comments on what you think and any changes you made to it to make it even better.

Directions:

1. Wash your chicken pieces and pat dry. You can remove the skin if you like but I suggest leaving them on. Generously salt and pepper the chicken pieces.

2. Pour the buttermilk into a large bowl and place the chicken pieces into the bowl to soak in the buttermilk for 20 minutes.

3. While the chicken is soaking pour the vegetable oil into a a large skillet (cast iron is best) about 1/3 to 1/2 full and bring up the temperature to about 375 degrees.

4. Take some of your flour and put it in a plastic bag such as a gallon Ziploc bag. Use just a little bit more flour in the bag  then you would think you would need to coat however many pieces of chicken you will be placing in the bag. A few at a time, put the chicken pieces in the bag with the flour, seal the bag and shake to coat well. Place the coated chicken on a cookie sheet or tray, and cover. Repeat with the remaining chicken pieces.  LET THE CHICKEN SIT UNTIL THE FLOUR IS OF A PASTE-LIKE CONSISTENCY. THIS IS CRUCIAL FOR CRISPINESS!

5. Carefully place as many pieces of chicken in the hot oil as you can (4 or 5 depending on the size of your pan) and cook each side until the coating is a crispy golden brown, at the bone is no longer pink, and  the eternal temperature is at 160. Place on a plate or platter on top of paper towels to drain. Repeat with the remaining pieces of chicken.

Tips and Tricks:

First, oil is extremely hot and dangerous so be careful. Next if the chicken seems to be browning to quickly it means the oil is at to high of a temperature so turn it down a bit. If the chicken is going to burn before it’s done you can put it in a 400 degree oven to finish it off although it’s not recommended because it will lose some of it’s crispiness.

Also make sure after the first batch that there is enough oil in the pan to cook the remaining pieces of chicken and that it’s up to temp before continuing to cook.