4 cups buttermilk
3 tbsp kosher salt
1 tbsp butcher grind black pepper
1 tsp cayenne pepper
1 (3.5 lb) chicken, cut into eight pieces (breast, thigh, drumstick, wing)
3 cups flour
1 tbsp salt and pepper blend or favorite BBQ/spice rub
Vegetable or peanut oil for frying
Paper lunch bags
Sheet pan fitted with a rack
In large non-reactive bowl, combine buttermilk with salt, black pepper, and cayenne pepper. Add chicken; turn to coat. Cover bowl and marinate in refrigerator for 30 minutes.
Remove chicken from buttermilk, discarding marinade. Combine flour, salt, and pepper and/or any other spices. Whisk well to make sure the spices are well distributed. Place a cup of flour in a paper bag. Shake the chicken to coat well. Set out on a cookie sheet. Continue with chicken one piece at a time, adding more seasoned flour as necessary. Let the floured pieces of chicken sit for 5-10 minutes to let the coating sink in.
Meanwhile, in deep cast-iron skillet or chicken fryer, heat 1-inch oil to 365 degrees Fahrenheit. Add chicken and cook, turning twice, 20 minutes or until chicken is golden brown. Remove pieces as they’re done and place on the sheet pan fitted with a rack.
Place chicken on the rack in a preheated 325 degrees Fahrenheit oven and let chicken continue to cook until the juices run clear and it registers 170 degrees Fahrenheit. Let chicken rest for five minutes before eating.
This recipe is courtesy of Elizabeth Karmel, executive chef of Hill Country Chicken!