1 (3¾ lb) cut up whole chicken
3 cups buttermilk
2 tsp salt
2 tsp pepper
2 cups all-purpose flour vegetable oil
Directions:
Soaking the chicken overnight in buttermilk keeps it extra tender and juicy. The pieces quickly brown in a skillet and then get a fuss-free finish in the oven. Combine chicken and buttermilk in a large nonmetal bowl; cover and chill 8 to 12 hours. Drain chicken, discarding buttermilk.
Preheat oven to 350̊F. Combine salt and pepper sprinkle half of salt mixture over chicken. Combine remaining salt mixture and flour in a large zip-top plastic freezer bag. Place 2 pieces of chicken in bag; seal bag and shake to coat. Remove chicken. Repeat procedure with remaining chicken.
Pour oil to depth of ¼ inch in a large skillet. Fry chicken pieces in 2 batches in hot oil over medium-high heat 5 to 6 minutes on each side or until browned. Place chicken on a wire rack in a jelly-roll pan.
Bake at 350̊F for 30 minutes or until done.Preparation time: 40 minutes
Total time: 9 hr. 10 minutes
Serves 4
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