Buttermilk Fried Chicken

Buttermilk Fried Chicken

Basic Ingredients

  • 1 whole chicken, cut into 10 pieces
  • (2 thighs, 2 drums, 2 wings and 4 breast pieces)
  • 2 cups buttermilk
  • 1-cup flour
  • Salt and pepper to taste
  • 2 cups vegetable shortening

Cooking Methods

  • Put chicken pieces into a large bowl or a zipper plastic bag and pour in buttermilk, salt and pepper.
  • Massage milk into the chicken pieces and place in the refrigerator to marinate for several hours or, ideally, overnight.
  • Fit a paper lunch bag into a second bag, so that there is a double layer of paper.
  • Add flour, salt and pepper.
  • Drain chicken pieces well and add 2 at a time to the bag of flour.
  • Shake well and rest on a rack until all the chicken pieces are well coated with flour.
  • Melt shortening in a large, straight-sided skillet and heat to 360 degrees.
  • Add the chicken pieces and fry them on one side until golden and crispy.
  • If you have a lid for the pan, use it while the first side cooks but remove it once you flip the pieces or they will get soggy.
  • Using tongs, turn the chicken and cook on the other side until golden and cooked through, approximately 20 minutes in total.
  • Drain well on paper towels.
  • Bake for 12 minutes.

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