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.
1 (3 3/4-lb.) cut up whole chicken
3 cups buttermilk
2 teaspoons salt
2 teaspoons pepper
2 cups all-purpose flour
How to Make It
Combine chicken and buttermilk in a large nonmetal bowl; cover and chill 8 to 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 to 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.
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