| Level: | Intermediate |
| Total: | 6 hr 45 min |
| Prep: | 20 min |
| Inactive: | 6 hr |
| Cook: | 25 min |
| Yield: | 4 servings |
Ingredients
- 2 pounds chicken pieces (breasts, legs, and thighs)
- 3 cups buttermilk
- Sea salt and freshly ground black pepper
- 4 eggs, beaten
- 3 cups all-purpose flour
- 4 cups vegetable shortening, for frying
Instructions
- With a cleaver or heavy knife, split the chicken breasts, then cut each breast 1/2 in 1/2 again.
- Place the chicken pieces in a shallow container skin side down and pour the buttermilk over them. Cover with plastic wrap and marinate in the refrigerator for at least 6 hours or overnight, if possible.
- Preheat the oven to 375 degrees F.
- Remove the chicken from the buttermilk and season both sides with salt and pepper.
- Place the beaten eggs and flour in separate shallow bowls. Dredge the chicken pieces first in the flour, then the egg, and then the flour again.
- In a 12-inch saute pan with deep sides, melt enough shortening so that it is 2 inches deep and heat the pan until the oil begins to smoke.
- Fry the chicken for 2 minutes on each side, until the skin is golden brown. Transfer to a baking sheet and bake the chicken for 15 minutes, or until cooked through.
- Serve warm immediately, or store in the refrigerator for the next day’s picnic.
Reviews
I made these and took some of the recommendations below and added garlic powder, onion powder, paprika, and cayenne pepper to the flour. Also, I removed the skin to eliminate the extra calories from fat obtained there. Otherwise I followed the instructions and even allowed the chicken to sit overnight in the buttermilk.
I was very displeased. The batter was falling off the chicken when transferring from the stove top to the oven to our plates. Although I added a ton of extra spices the flavor was still pretty bland. I too needed to keep it in the oven longer than the suggested 15 minutes because the chicken was still raw. Overall I was just disappointed. Won’t be making this version again that’s for sure.
I made a few changes. I used paprika, garlic powder and onion salt in with the flour. I also added 2 tablespoons mayonnaise and 1 heaping tablespoons of Dijon mustard in with the buttermilk. I then pulled it from buttermilk to flour to egg, back to flour and into deep fryer. It came out with similar KFC coating. I cooked for 7-10 minutes until it started to become golden brown. I salted and peppered the chicken and then baked in oven for 30 minutes. It came out amazing!
I JUST MADE THIS RECIPE TONIGHT AND THE ONLY THING I DID DIFFERENT WAS I USED BONELESS SKIN LESS CHICKEN BREASTS INSTEAD OF CUT UP SKIN CHICKEN AND I USED WESSON CANOLA OIL INSTEAD OF SHORTENING AND IT WAS AS GOOD AS IT COULD BE…
The chicken was succulent tender and I could go on and on with the adjectives.
The dredge was great just had to add some seasoning salt.
This brought back memories of my mom’s fried chicken. My family loved it.
Thanks
Thanks
easy and good
This was very messy to make. When I took it out of the fry pan the coating was coming off the chicken. After the mess of frying I remembered exactly why I don’t fry. I prefer to oven fry my chicken. Much healthier too.
This recipe was messy to make and it tasted like any ordinary fried chicken.
Easy to make but the end result was disappointing. Not much flavor.