Buttermilk Fried Chicken

Ingredients

• 2 to 3 pounds chicken (use thighs, legs and wings)
• 1 quart buttermilk
• 1 cup flour
• 2 teaspoons salt
• 1 teaspoon freshly ground pepper
• 1 cup vegetable oil

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    873 calories; 66 grams fat; 11 grams saturated fat; 0 grams trans fat; 38 grams monounsaturated fat; 12 grams polyunsaturated fat; 23 grams carbohydrates; 0 grams dietary fiber; 7 grams sugars; 42 grams protein; 148 milligrams cholesterol; 1218 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Six servings

Preparation

1. Place the chicken pieces in a large bowl and cover with the buttermilk. Set aside, covered and refrigerated, for several hours or overnight.
2. Place the flour, salt and pepper in a large paper or plastic bag. Remove the chicken from the buttermilk, shaking off any excess. Working in batches of 2 or 3 pieces, place chicken in the bag and shake until coated with the flour and seasonings.
3. Heat the oil in a large skillet over medium-low heat. Fry the chicken, working in batches if necessary and turning the pieces often, 20 to 30 minutes, or until golden brown on all sides.