Buttermilk Fried Chicken Recipe

Ingredients

1 fryer cut into pieces
2 cups buttermilk

2 cups flour (I use plain-flour)
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
Salt and pepper to taste
 

Iron Skillet (or other heavy bottom flying pan)

 

1 Soak chicken overnight in buttermilk.

2 Drain buttermilk.   In a large bowl, or you can use a paper or plastic bag, mix flour with seasonings. Heat 2 to 3 cups of oil in frying pan (cast iron is the best), on medium high heat (testing by dropping a pinch of flour into oil, when it starts to sizzle the oil is ready).

3 Lightly salt and pepper all pieces and then roll in the flour mixture, coating all sides evenly. Add chicken to hot pan and fry on 1 side for 12-15 minutes, until golden brown, and then turn and fry for another 10-12 minutes, until golden brown.  Keep the oil hot enough to fry the chicken, but not so high as it burns the chicken.   You don't want the outside becoming too brown before the inside has cooked properly.

4 Remove chicken, drain excess oil.

Note: Never leave your pan; if the oil start to smoke - remove and let cool down some - Always have the lid within reach.