Fried chicken is one of those things I put off making because I just figured it was too much of a hassle for a mediocre result. I was totally wrong. Aside from having to plan ahead, this recipe is easy and mouth watering delicious.
In order to move things along, I fried the chicken in two cast iron pans (one small and one large) at the same time. The chicken really needs to sit in the oil and cook so you can easily manage two pans at once. I used only chicken thighs and legs since they are smaller pieces and cook faster.
- 3 pound chicken cut in to pieces or 10 chicken pieces
- 1 1/4 cups flour
- 2/3 cups corn starch
- 4 cups buttermilk
- 3 cups oil (I used coconut oil)
- Combine flour, corn starch, salt and pepper. Set aside 1 1/4 cup of the mixture.
- In a large bowl combine buttermilk, salt, and pepper.
- Dredge each piece of chicken in the remaining flour mixture and then put in the buttermilk mixture.
- Marinate chicken in the refrigerator for 3 hours (or overnight).
- When ready to cook, heat oil in a frying pan.
- Transfer reserved 1 1/4 cups of flour mixture to a pie pan.
- Remove chicken pieces from buttermilk and dredge in the flour mixture.
- Fry chicken until golden brown and cooked through, about 16-20 minutes per batch.
- Transfer chicken to a cooling rack.