Easy Southern Fried Chicken
1 ½ cups buttermilk
¾ teaspoon salt
½ teaspoon ground black pepper
4 fresh bone-in/skin-on drumsticks and 4 thighs or your preferred chicken parts
1 cup plain flour
½ cup vegetable oil
In a large bowl, stir together buttermilk, pepper and ¼ teaspoon salt. Add chicken pieces and mix them around to coat. 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. Lift chicken from marinade and dip into the flour, patting it onto the chicken. 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. 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 color, for 30 minutes, or until richly browned and cooked through.
Transfer chicken to paper towels to drain. Sprinkle remaining salt over chicken and serve.
Prep time 5 minutes plus at least 30 minutes marinating time and 30 minutes chilling time
Cooking time 30 minutes