Ina’s recipe has over 200 rave reviews. It’s the traditional way of making fried chicken, browning in oil, but she then puts it in the oven on a baking rack to fry. So much easier than standing over a stove, turning and frying chicken for 30-40 minutes. I’ve soaked chicken in buttermilk for years, it gives it an awesome flavor.
This recipe is a must try in our house, I bet some of you will like it also. ~ jan
I modified Ina’s recipe a bit, I would never fry two chickens at once…
1 chicken or four chicken breasts with the skin and bone.
Enough buttermilk to cover the chicken
1 cup of all-purpose flour
1-2 teaspoons of kosher salt
1-2 teaspoons of freshly ground black pepper
Vegetable oil or shortening
Put the chicken pieces in a large bowl, pour buttermilk to cover, cover and refrigerate overnight.
Preheat the oven to 350 degrees.
Combine flour, salt and pepper in a large plastic bag. Shake chicken pieces in the flour mixture.
Pour the oil into a large heavy-bottomed skillet to a depth of 1-inch and heat to 350 degree’s on a thermometer.
Working in batches, place several pieces of the chicken in the skillet, being careful not to crowd it. Brown on both sides for about 3-4 minutes each side until it’s golden brown. Remove the chicken from the oil and place on a metal baking rack (a cookie cooling rack works great for this) set on a sheet pan.
Check oil to make sure it’s at 350, fry the next batch of chicken. When all is fried, bake 30-40 minutes until chicken is no longer pink inside.
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