Buttermilk Fried Chicken

Marinating the chicken in buttermilk makes the meat moist and flavorful. Chicken breasts cook faster than other parts, so fry them separately in the last batch.

2 C low-fat buttermilk
course salt
3 tsp cayenne pepper
2 whole chickens (2 1/2 to 3 lbs each), each cut into 10 serving pieces (wings, thighs, drumsticks, and 4 breast pieces)
3 C all-purpose flour
4 C vegetable oil

1) In each of two 1-gallon resealable plastic bags, combine 1 C buttermilk, 1/2 Tbsp salt, 1/2 tsp cayenne, and half the chicken pieces. Shake to coat; refrigerate up to 2 days.
2) In a large, shallow bowl, whisk flour with 1 Tbsp salt and remaining 2 tsp cayenne. Dredge chicken pieces one at a time in mixture, shaking off excess.
3) In a 12-inch cast iron skillet (I use a frying machine) (or other heavy-bottom skillet), heat oil to 350 degrees on a deep-fry thermometer (or until a pinch of flour sizzles when dropped in the oil).
4) Carefully add 1/3 of the chicken. Cook 10 minutes; turn chicken with tongs. Cook until golden brown, juices run clear, and internal temperature is 165 degrees, about 10 minutes more. Transfer to a rack to drain. Season with salt, if desired.
5) Return oil temperature to 350 degrees. Repeat with remaining chicken.
6) I also lay the cooked pieces on a paper bag or a clean pizza box top to drain and cool before eating.

(I LOVE fried chicken and the drumsticks are my favorite so I usually wait until those go on sale at the grocery store and stock up for fried chicken night!)