Follow these steps for perfect results
whole chickens
cut into pieces
salt
pepper
buttermilk
self-rising flour
vegetable oil
Sprinkle chicken pieces with salt and pepper.
Place chicken in a shallow dish or ziploc bag.
Add buttermilk to the chicken.
Cover or seal and chill in the refrigerator for at least 2 hours to marinate.
Remove chicken from buttermilk, discarding the buttermilk.
Dredge each piece of chicken thoroughly in flour.
Pour vegetable oil to a depth of 1 1/2 inches in a deep skillet or Dutch oven.
Heat the oil to 360°F (182°C).
Carefully add a few pieces of chicken to the hot oil, being careful not to overcrowd the pan.
Cover the skillet and cook for 6 minutes.
Uncover the chicken and cook for an additional 9 minutes.
Turn the chicken pieces over.
Cover the skillet and cook for 6 minutes.
Uncover and cook for an additional 5 to 9 minutes, turning the chicken during the last 3 minutes for even browning.
Remove the fried chicken from the skillet and place on paper towels to drain excess oil.
Check the internal temperature of the chicken with a meat thermometer, it should reach 170°F (77°C).
Alternatively, pierce the thickest part of the chicken with a fork; if the juices run clear, it is done.
Serve hot and enjoy!
Expert advice for the best results
For extra crispy chicken, double dredge in flour.
Don't overcrowd the skillet; cook in batches to maintain oil temperature.
Use a thermometer to ensure the oil is at the correct temperature for even cooking.
Marinating the chicken longer will result in more flavorful and tender chicken.
Everything you need to know before you start
20 minutes
Chicken can be marinated ahead of time.
Serve on a platter with sides like mashed potatoes and coleslaw.
Mashed potatoes
Coleslaw
Green beans
Corn on the cob
Complements the fried chicken
Balances the richness
Discover the story behind this recipe
Comfort food staple in the Southern United States.
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