Buttermilk Fried Chicken

What Southern kitchen can go without fried chicken?! This recipe comes from Southern Living and makes 4 servings.



1 (3 3/4 lb) cut up whole chicken
3 cups buttermilk
2 tsp salt
2 tsp pepper
2 cups all-purpose flour
vegetable oil

Combine chicken and buttermilk in a large nonmetal bowl; cover and chill 8-12 hours. Drain chicken, discarding buttermilk.

Preheat oven to 350. 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 1/4 inch in a large skillet. Fry chicken pieces, in 2 batches, in hot oil over medium-high heat 5-6 minutes on each side or until browned. Place chicken on a wire rack in a jelly roll pan.

Bake at 350 for 30 minutes or until done.