Ingredients: 

  • 6 – 8 pieces of chicken (I use drumsticks)
  • 1/2 C salt – for soaking chicken
  • 2 C buttermilk
  • 3 eggs
  • 4 C self-rising flour – divided
  • 4 tsp salt – divided
  • 2 tsp pepper – divided
  • oil – for frying

Directions:

  1. Fill a large bowl with water, stir in 1/2 C salt until dissolved 
  2. Add chicken and leave to soak at room temperature for an hour or so – this will draw the blood out of the chicken
  3. Drain chicken and pat dry with paper towels
  4. In a large bowl, add buttermilk and chicken – leave to soak at room temperature for 30 minutes
  5. In another medium bowl, whisk eggs – set aside
  6. Using 2 separate large Ziploc bags, add 2 C flour, 2 tsp salt & 1 tsp pepper to each bag – set aside
  7. Using 1 of the Ziploc bags of flour, add a couple of pieces of chicken, seal and shake to coat well
  8. Place the coated chicken on a cookie sheet or tray
  9. Repeat with all remaining chicken pieces
  10. A couple at a time, dip chicken in egg 
  11. Using the other Ziploc bag of flour, add a couple of pieces of chicken, seal and shake to coat well
  12. Repeat with all remaining chicken pieces
  13. Over medium-high heat, in a large semi-deep skillet, fill 1/2 way with oil until it is VERY hot, but not boiling, about 325 degrees
  14. Place as many as you can comfortably fit into your hot skillet – be careful not to overcrowd
  15. Fry chicken for approx 7 minutes on one side, until golden brown, flip over and continue to fry for approx 5 minutes – or until golden brown
  16. Remove and place on a wire rack or paper towel-lined plate to drain excess oil