Fried chicken is the essential country classic, but itâ€™s rarely homemade because itâ€™s time consuming and messy. However, the tasty rewards far outweigh the work. The key to crunchy fried chicken is to maintain the oilâ€™s temperature.
Youâ€™ll need a candy/deep-fry thermometer to check the temperature and Dutch oven for frying the chicken. Serve with homemade biscuits, garden fresh green beans and mashed potatoes, and enjoy this classicâ€™s.
- 2 cups plus 6 T. buttermilk
- 1 T. Fine Sea Salt
- 1 Whole Chicken, cut into 8 pieces, giblets discarded, wings and back saved for stock (if desired)
- 3 cups all-purpose flour
- 2 tsp. baking powder
- Â˝ tsp. pepper
- ÂĽ tsp. garlic powder
- 4-5 cups vegetable oil
Whisk together 2 cups buttermilk and sea salt in a large bowl. Add chicken to bowl and coat each piece; cover the bowl and refrigerate for no longer than 1 hour or chicken will be too salty.Â Mix together flour, baking powder, pepper and garlic powder in a large bowl. Add remaining 6 T. buttermilk and rub with your fingers until it is evenly mixed into flour. Work with one or two pieces at a time and drop chicken into flour mixture, turn over to thoroughly coat. Shake excess flour from each piece and set aside. Pour 1 inch of oil into Dutch oven. Heat on medium-high heat until oil reaches 375 degrees.
Place chicken into oil with the skin-side down. Be sure oil is covering chicken. Cover and fry until deep golden brown, 8 to 10 minutes. Remove lid after 5 minutes and check for even browning, rearrange the chicken if browning unevenly. Keep oil around 300 degrees. Turn chicken pieces over and fry uncovered until a deep golden brown on other side, 6 to 8 minutes longer. Use tongs to transfer chicken to a plate covered with paper towels; let stand for 5 minutes to drain excess oil.