- 8 pieces of chicken
- 3 cups buttermilk*
- 2 cups all-purpose flour
- 1/2 tablespoon kosher salt
- 1 tablespoon pepper
- vegetable oil (for frying)
- Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover the bowl in plastic wrap and place in the refrigerator overnight (or at least 8 hours).
- Preheat the oven to 350 degrees Fahrenheit.
- Pour oil into a large heavy-bottomed stock pot. The oil should be one inch deep. Over medium-high heat, heat the oil until it reaches 360 degrees Fahrenheit on a candy/deep fry thermometer.
- While the oil is heating, combine flour, salt, and pepper in a large bowl. Take the chicken out of buttermilk, and coat each piece with flour.
- Working in batches, place several pieces of chicken into the heated oil and fry until lightly golden brown (about 3 minutes on each side). When batch is done, remove chicken from the oil and place on a metal baking rack on top of a sheet pan. Allow oil to return to 360 degrees before frying the next batch.
- When all of the chicken has been fried and placed onto the baking rack, place the sheet pan into the oven and bake until chicken is done, about 30 minutes.
Source: Erin Blue
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