Great fried chicken is juicy on the inside and crispy on the outside. The long soak in buttermilk makes this fried chicken perfectly tender on the inside. Letting the chicken rest before frying it gives it that nice crispy crust.
Click here for step by step pictures of how to make fried chicken.
Serve this fried chicken with potato salad and roasted green beans.
Prep Time: 8 hours, 30 minutes
Cook Time: 20 minutes
Ingredients:
- 1 3 lb.-chicken, cut up or 3 lbs. chicken parts
- 1 quart buttermilk
- 1 Tbsp. kosher salt
- 1/4 cup hot sauce
- 2-1/2 cups self-rising flour
- peanut oil, grapeseed oil or canola oil for frying
Preparation:
- Place chicken in a large non-reactive container. Whisk together buttermilk, salt and hot sauce. Pour over chicken.
- Cover and refrigerate 8-24 hours.
- Place a wire rack over a baking sheet.
- Dip chicken pieces in flour and set on baking rack.
- Let the chicken rest 15-20 minutes. This will ensure it gets crispy.
- Heat oil to a temperature of 350 degrees in a heavy, cast iron pan or an electric skillet. An electric skillet works well because it maintains the temperature of the oil.
- Fry the chicken 9-11 minutes on each side, until crispy and cooked through.
- Drain on paper towels.
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