To many cooks, buttermilk-dipped fried chicken is the standard against which all other fried chicken recipes should be measured: It's simple and it has the lowest possible cholesterol. And buttermilk makes chicken better because it tenderizes it!
Makes 3 to 6 servings
Cooking oil (coconut oil gives a wonderful flavor and is healthy)
Heat the oil, 3/4 to 1 inch (19-24 mm) deep, in a frying pan. Remove the chicken skin if you wish. If using legs, separate the thighs and drumsticks.
Dip the chicken pieces in the flour, seasoned with salt and pepper, then dip in buttermilk and again in the flour. Fry in the oil almost to cover, without crowding.
Tip: Let the chicken sit for at least 10 minutes, preferably longer, after being coated and before cooking. This lets the coating settle and harden.
Southern Fried Chicken recipe taken from "Better with Buttermilk" by Lee Edwards Benning.
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