Buttermilk Fried Chicken

Step 1

Pat the chicken pieces dry on all sides with paper towels, removing surface moisture so the coating will stick better.

Step 2

Place all 4 chicken pieces into a bowl or zip-top bag and pour in the 1 cup of buttermilk, coating each piece completely.

Step 3

Let the chicken sit in buttermilk at room temperature for 10 minutes while you prepare the coating.

Step 4

Pour the 1 cup of flour onto a large plate and stir in the 1.5 teaspoons of salt and 1 teaspoon of black pepper until evenly mixed.

Step 5

Pour the 0.5 cup of vegetable oil into a 12-inch cast iron skillet and heat over medium-high heat until the oil shimmers and a small piece of chicken sizzles immediately, about 2 minutes.

Step 6

Remove one chicken piece from the buttermilk and lay it in the seasoned flour, pressing gently so the coating sticks to both sides.

Step 7

Flip the chicken over and press the other side into the flour until fully coated, then gently shake off excess flour and place the piece on a clean plate.

Step 8

Repeat steps 6 and 7 with the remaining three chicken pieces until all are coated and resting on the plate.

Step 9

Carefully slide the first piece of coated chicken into the hot oil and listen for an immediate loud sizzle, indicating the oil is hot enough.

Step 10

Add the remaining three pieces to the skillet, spacing them so they do not touch, and let them fry without moving for 5 minutes.

Step 11

Flip each chicken piece over using tongs and fry for another 5 to 7 minutes until the second side turns the color of warm honey with darker edges.

Step 12

Check for doneness by inserting the tip of a meat thermometer into the thickest part of a thigh (not touching bone); it should read 165°F, about 12 minutes total.

Step 13

Lift each piece out of the oil with tongs and place on a plate lined with paper towels to drain excess oil for 2 minutes.