Ingredients
3½ lb whole chicken, cut into 8 pieces
3 cups all-purpose flour
5 cups vegetable oil, up to 8 cups, for frying
4 cups buttermilk
2 tsp salt
2 tsp black pepper, ground
1 tsp cayenne pepper, or chili powder
dipping sauce of your choice
potato fries
Preparation
In a large bowl, combine all the ingredients for the marinade. Whisk to evenly incorporate.
Add the chicken in the buttermilk marinade. Mix to incorporate and cover with a cling wrap.
Transfer to a chilled area and marinate for at least 6 hours, best if overnight.
Preheat your deep skillet with oil, ready for frying. Prepare also a basket lined with paper towels.
Dredge the chicken in flour. Pat to cover all creases, then shake off any excess.
Deep fry the chicken in batches for about 7 minutes on each side.
Drain the chicken on paper towels before serving. Repeat until you have fried all the chicken.
Serve immediately with fries and a dipping sauce of your choice.
