Directions
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Marinate the chicken pieces: Start by placing the cut chicken into a large bowl. Pour the buttermilk over the chicken, ensuring that all pieces are submerged. Cover the bowl with plastic wrap and let it marinate for at least a few hours, preferably overnight. This step is crucial as it helps tenderize the chicken and adds tremendous flavor.
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Prepare the coating: While the chicken marinates, you can prepare the flour mixture. In a separate bowl, combine the all-purpose flour, salt, and black pepper. Stir until evenly mixed. This simple mixture imparts a tremendous punch of taste that complements the chicken perfectly.
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Heat the oil: In a deep fryer or large pot, heat the oil to 350°F (175°C). Using a thermometer helps ensure the right temperature for frying. If the oil is too cool, the chicken will absorb more oil, becoming greasy rather than crispy. If it’s too hot, the outside might burn before the inside is fully cooked.
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Dredge the chicken: Once the oil is heated, take the marinated chicken out of the buttermilk. Allow any excess buttermilk to drip off. Dredge each piece in the flour mixture, ensuring that it is fully coated. This coating will create that delicious, crispy crust we all adore.
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Fry the chicken pieces: Carefully place the coated chicken in the hot oil. Fry the pieces in batches, making sure not to overcrowd the pot. Cook until they are golden brown and cooked through, which usually takes about 15-20 minutes, depending on the size of the pieces. To ensure they’re cooked properly, you can check that the internal temperature has reached 165°F (75°C).
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Drain and serve: Once the chicken is golden brown and crispy, remove it from the oil and place it on a plate lined with paper towels to drain excess oil. For the best taste, serve hot alongside your favorite sides.
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