Buttermilk Fried Chicken

Heat frying oil (about 2″ deep) in a deep fry pan (unless you have a deep fryer) until the oil is hot/ripply. Rinse and pat dry the chicken pieces.

Pour buttermilk into a dish for dipping. Mix dry ingredients in another dish for dipping.

Dip a piece of dark meat (thigh or leg) into the buttermilk, then into the flour mix. Then dip the chicken into the buttermilk again, and then the flour mixture.

Gently place in the hot oil; it should start bubbling and “floating.” Repeat the process until the pan is full, but not crowded.

Cook for about 8 minutes (depending on the size of the chicken and temperature of the oil). Turn once, being careful to not “disturb” the crunchies. Cook for another 6-8 minutes. The chicken should be perfectly golden and juices run clear. If it is turning too dark and not fully cooked, turn the heat down!

Remove from the pan and place on paper towels on a plate. Cover with foil to keep warm and place in the oven (it doesn’t have to be on).

Repeat the process with the remaining chicken pieces. When the whole chicken is cooked, drain off the excess oil into a safe dish to cool.

With the drippings and leftover crunchies, whisk in the flour to make a roux. Then add milk, continually whisking until bubbly and thick. Add more seasonings to your liking, and you have a perfect gravy to go with your mashed potatoes and buttermilk fried chicken!

Enjoy!