"Fried" Chicken

I usually do not like fried foods (I know I’m the only one in America that feels that way).  However, I’ve had a love for fried chicken my whole life.  I think it’s because my mom made fried chicken for special dinners.  She fried differently though.  She used skinless chicken and only fried it about half way through then baked it until it was cooked all of the way.  She would also put the chicken on a baking rack set over a sheet tray in the oven so the excess grease would drip down. 

This is my version of “fried” chicken.  I soaked the chicken in buttermilk, making it moist while adding a tangy flavor.  I also used a large Dutch oven to partially fry the chicken to keep the grease from splattering all over the kitchen and me.  This recipe is very basic, just salt and pepper, but feel free to amp up the flavor with spices and herbs to make it extra flavorful.  Enjoy!

“Fried” Chicken

1 whole chicken, cut up into 8 pieces

2 cups buttermilk

Kosher salt/pepper

1 cup flour (more as needed to coat chicken)

Vegetable oil

Combine chicken and buttermilk in a large bowl

Cover with plastic wrap and refrigerate overnight or at least a few hours

Preheat oven to 350

Place flour in a large bowl (add spices and/or herbs to the flour if using)

Take the chicken out of the buttermilk and salt and pepper each side

Coat each piece of chicken with flour

Pour oil in a large skillet to the depth of 1 inch and heat to 360 degrees (use a candy thermometer)

Working in batches, place pieces of chicken in the oil and fry on each side, about 3-5 minutes, until browned

Place chicken on an oven safe baking rack set over a sheet tray

Bake chicken 30-40 minutes, until the chicken is no longer pink

Serve hot, room temperature, or cool