Southern fried chicken

Southern fried chicken

Southern fried chicken
Recipe type: Chicken
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 1⁄2 c (375 ml) buttermilk
  • 1⁄2 t freshly ground black pepper
  • 3⁄4 t salt
  • 4 whole chicken legs , about 1.25 kg (2.5 lb) in total, cut into drumsticks and thighs
  • 1 c (150 g) plain (all-purpose) flour
  • 1⁄2 c (125 ml) vegetable oil
Instructions
  1. Let`s start our Southern fried chicken recipe, in a large bowl, stir together buttermilk, pepper and ¼ teaspoon salt.
  2. Add chicken pieces and mix them around to coat.
  3. Cover and refrigerate for up to 8 hours, or at least 30 minutes.In a large shallow bowl, mix together flour and another ¼ teaspoon of the salt.
  4. Lift chicken from marinade and dip into the flour, patting it onto the chicken.
  5. Place chicken on a plate and refrigerate, uncovered, for 30 minutes, or up to 4 hours, for the coating to set.Divide oil among two large, deep frying pans and heat over medium-low heat.
  6. The oil is ready for frying when a piece of bread sizzles as it hits the surface.Add chicken and cook, carefully turning pieces as they colour, for 30 minutes, or until richly browned and cooked through.Transfer chicken to paper towels to drain.
  7. Sprinkle remaining salt over chicken and serve.