in a resaealable plastic bag soak the chicken in buttermilk from 30 minutes up to 12 hours. in a med bowl combine flour salt and pepper.
remove the chicken and coat with flour mixture, transfer to a parcment paper and let stand for 15 minutes. coat the chicken again in the flour mixture.
meanwhile in an extra large skillet heat the oil. carefully add the chicken to the pan and partially cover. lower the heat to med-low and fry the chicken, turning occasionaly until the crust is golden brown and the meat is cooked through, 25 to 30 minutes (lower the temp it the chicken is browning too quickly. transfer to paper towels to drain.
|
variations - japanese swap the buttermilk for a marinade of 1/2 cup each water and soy sauce 1/4 cup rice wine vinegar and 1 tbsp each . grated ginger and garlic. substitute cornstarch for the flour. coat and fry as directed. add 1/4 cup honey and 1 tbsp rice vinegar, brush onto fried chicken. Sprinkle with sesame seeds andchopped scallions
oven fried herbed - remove the skin. add 1 tbsp chopped garlic to the buttermilk soak. instead of flour coat the chicken once in 2 cups plain dried breadcrumbs, 2 tsp dried italian herbs, 1 1/2 tsp sale and 1/2 tsp pepper.drizzle with extra virgin olive oil. bake on a parchment lined sheet at 425 until the crust is crisp and the meat is cooked, 45 minutes
|