- Whole chicken, cut up (legs, wings, breasts, thighs)
- One quart of buttermilk
- Salt and Pepper
In a large bowl, fill about 80 percent up with water and add about a 1/4 cup of salt. Add the chicken and let it soak for nearly one hour. After the soak, remove the chicken and give it a quick rinse, then add these to a large ziplock bag. Add the buttermilk, seal, and place in a large bowl to refrigerate overnight.
The next day, do the following in advance:
Using your tongs, grab a piece of the chicken and place it one of the bags of flour. Coat well, then add to the bag of eggs, toss to coat, then use the tongs to place it in the third bag of flour. Toss to coat well; I use my hands outside of the bag to massage it a bit. Transfer this to a wire rack and let sit until you are ready to fry. Repeat this process until you are completed.
In a deep fryer, add your oil. I use canola oil as my daughter is allergic to peanuts, otherwise I would fry with peanut oil. Heat on medium-high heat for a five minutes or so. Once the oil is heated through, begin to add the chicken, careful not to overcrowd. You will want to watch the temperature as you do not want to burn the chicken, and you also want to use new tongs to move the chicken around from time to time. The fry process can take nearly fifteen minutes, if not longer for each batch. When the chicken become golden brown, remove from the oil, drain any remaining oil (I used a strainer lined with paper towels), and hit the chicken with seasoning. Serve hot, or heck even cold.
This one is awesome for chicken tenders as well. Enjoy.