Grandma’s Fried Chicken
It's the buttermilk batter that gives this chicken its crunchy texture. Make sure you shake off any excess batter before frying. After the chicken is in the hot oil, grandmother would a lid on her pan to ensure the meat inside gets cooked, while leaving the outside crispy.
- 1 whole chicken (preferably free-range) cut into 8 pieces
- Salt and black pepper to taste
- 1 quart buttermilk
- 3 cups flour
- Your favorite vegetable oil
Season the chicken pieces generously with salt and pepper. In a large bowl, soak the chicken in buttermilk for at least 1 hour. (even better, soak the chicken overnight in the refrigerator)
In a shallow bowl or pan, combine the flour, salt, and pepper. Dredge each chicken piece in the seasoned flour to coat well.
Heat about 1-inch of the vegetable oil in a cast iron skillet or Dutch oven until it reads 350°F on a candy thermometer. Place a few pieces of the chicken in the oil being careful not to crowd them. Fry for 6 to 8 minutes. Turn the pieces over, then cover the pan to cook for an additional 6 to 8 minutes. Drain on paper towels and salt well.