Southern Fried Chicken
- 1 whole chicken, if possible, ask your butcher to cut it up into pieces
- 1 1/2 cups buttermilk
- 1 cup flour
- 1/2 teaspoon cayenne pepper
- salt and ground pepper to taste
- 6 cups canola oil (if using a deep-fryer)
Place chicken pieces in a large non-metallic dish and cover with buttermilk, turning the pieces so they are well covered in milk. Cover the dish with cling wrap and refrigerate overnight.
Place flour and seasonings in a mixing bowl. Preheat oven to 400 degrees.
Fill a deep-fryer with oil (around 6 cups) or a large, deep frying pan with 3-4 cups of oil and bring this to a medium heat. Remove chicken pieces from marinade and dredge through the flour mixture – don’t shake off the excess.
Place chicken pieces in the oil using tongs, and allow to cook until golden, turning carefully.
Remove chicken pieces and place onto a large plate lined with paper towels. Once they are all done, place onto a baking sheet and into the oven for approx. 10 minutes.
Allow to brown and cook through, remove and serve immediately.
The chicken absolutely needs to marinate overnight so this recipe needs a little planning ahead.
Please be very careful using a deep-fryer as oil can spatter out quite easily.