Categories: Chicken
Ingredients
- 2 pounds chicken pieces of your preference (including thighs, drums, and breasts)
- 3 cups buttermilk
- Up to 4 cups vegetable oil, for frying (amount depends on depth of pan)
- 4 eggs, beaten
- 3 cups all purpose flour
- Kosher salt, to taste
- Black Pepper, to taste
- Dash of paprika, if desired
Directions
- Separate chicken pieces and trim visible fat. Pat dry. Place in a container or plastic bag and add buttermilk. Seal bag or cover container and soak overnight (no less than 4-6 hours) in refrigerator.
- Preheat oven to 375 degrees and preheat oil in deep frying pan or skillet.
- Place eggs in shallow bowl and flour in a separate bowl for dredging. Season flour with salt and pepper. Add dash of paprika, if desired.
- Remove chicken from buttermilk, one piece in a time. Season lightly with salt and pepper. Do not pat dry.
- Dredge chicken in seasoned flour, then egg, then the flour again. Add chicken to preheated oil in frying pan and fry chicken on each side about 2-4 minutes or until coating is golden brown. Repeat with remaining chicken, being sure to not crowd the pan.
- When coating is golden brown, remove from pan and set on paper towels. Lightly pat oil off coating, transfer chicken to a baking sheet, and bake in preheated oven for 15 minutes or until cooked through and internal temperature of thickest part of chicken is 165 degrees.