How to Make Old Fashioned Fried Chicken

Prep time 1+ hours

An outstanding, old fashioned fried chicken just like Granny makes! This chicken will be a hit with every one and tastes great cold. The crust is rich, brown and crispy while the meat inside is tender and juicy.

1 whole chicken pieced, washed and patted dry

1 quart of old fashioned buttermilk

3-4 cups of flour

Salt and pepper

Oil for cooking

Wash chicken and pat dry. Salt and pepper each piece and place in a bowl. Cover with buttermilk. Cover bowl and let chicken marinate in refrigerator overnight.

Before cooking, heat oil in a large electric skillet set at 325-350 degrees. Place flour in a large zipper bag. Remove chicken from buttermilk one piece at a time. Place in bag and shake until heavily coated. Carefully place chicken into oil, placing thigh and breast pieces facing down. If your skillet is large enough and you place the pieces carefully you will be able to fit the whole chicken into the oil at one time. Brown chicken slowly until crust is crispy and brown and the juices run clear. Be careful not to over cook the leg and wing pieces as they will cook faster than the larger breasts and thighs. Be sure to cook all pieces thoroughly.

Notes:

Carefully clean all cooking surfaces that come into contact with raw chicken and wash hands well after preparation.

For lower sodium content, omit salt and decrease marinating time.

This recipe does not work well with low fat or fat free buttermilk.