Classic Buttermilk Fried Chicken

Name: Classic Buttermilk Fried Chicken
Prep time: 1 h
Total time: 9 h
Yield: 8 serving(s)
Ingredients: Kosher salt and freshly ground black pepper; 2 c. buttermilk; 2 large eggs; 1/2 sweet onion, grated; 2 garlic cloves, minced; 5 to 6 pounds bone-in, skin-on chicken parts (breasts halved, if using); 4 c. self-rising flour; Canola oil, for frying; 1/2 c. bacon drippings (optional)

By Marian Cooper CairnsPublished: Jun 2, 2015

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Brian Woodcock for Country Living

Yields:

8 serving(s)

Prep Time:

1 hr

Total Time:

9 hrs

Finish in the oven to guarantee perfectly cooked chicken and a golden crust.

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Ingredients

Kosher salt and freshly ground black pepper
2 cups buttermilk
2 large eggs
1/2 sweet onion, grated
2 garlic cloves, minced
5 to 6 pounds bone-in, skin-on chicken parts (breasts halved, if using)
4 cups self-rising flour
Canola oil, for frying
1/2 cup bacon drippings (optional)

Directions

1. Step 1Whisk together 5 teaspoons salt and 1/2 cup water in a bowl until dissolved. Whisk in buttermilk, eggs, onion, garlic, and 1 teaspoon pepper. Add chicken, and turn to coat. Cover and refrigerate, turning occasionally, 8 hours or up to overnight.
2. Step 2Drain chicken and discard buttermilk mixture. Whisk together flour and 3 teaspoons salt in a bowl. Toss chicken in flour mixture, one piece at a time, until evenly coated. Return all of the chicken to the flour mixture, gently toss, and let stand 15 minutes. Toss again to make sure each piece is evenly coated. Remove, shaking off excess.
3. Step 3Preheat oven to 325°F. Line a large rimmed baking sheet with an oven-safe wire rack.
4. Step 4Heat 1 1/2 inches oil and bacon drippings (if desired) in a Dutch oven over medium heat to 350°F. Fry chicken, in batches, skin-side down, until golden brown, 4 to 5 minutes. Turn and fry until golden brown on the second side, 4 to 5 minutes.
5. Step 5Transfer to prepared baking sheet and bake until an instant-read thermometer inserted in the thickest piece registers 165°F. Let stand, on rack, 10 minutes before serving. Serve warm, at room temperature, or chilled.

Notes: Grating the onion versus chopping releases more of the flavor. Use bacon drippings if you can, it gives the chicken another layer of flavor. Don't hurry that 15-minute rest in step two: It allows the flour to really adhere to the chicken. And finishing in the oven is an important step to help guarantee perfectly cooked chicken and a golden, extra-crispy crust.

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