- 1 chicken, cut into 8 pieces (if the breasts are large feel free to cut them in half, for 10 pieces total)
- A few cups buttermilk
- 2 cups all-purpose flour
- Coarse salt and pepper to taste
- Vegetable oil for deep-frying
Place chicken in a large ziptop bag and add buttermilk to cover. Let soak a few hours or overnight in the refrigerator.
Heat a few inches of oil in a large, deep frying pan or deep fryer to 350°. Place flour in a large bowl or another large ziptop bag and season generously with salt and pepper. Remove chicken from buttermilk, letting excess drain off, and add to flour, tossing to coat well. Fry chicken in batches until golden brown and cooked through, 8 to 10 minutes per piece.
* For added kick, add a teaspoon of cayenne pepper to the flour mixture, and feel free to spice up the flour with your favorite herbs and spices—I like to add garlic powder and smoked paprika. For an amazing brunch, serve chicken with homemade waffles and maple syrup.