Ingredients
- 1 chicken, cut in pieces for frying
- 1 cup buttermilk
- 1/2 tsp salt
- 1 cup flour
- 1/2 tsp salt
- 1/2 tsp black pepper, ground
- 1/8 - 1/4 tsp cayenne pepper (optional)
- 1/2 tsp rubbed sage (optional)
- 1/8 tsp ground thyme leaves (optional)
- 1 1/2 tsp ground mustard (optional)
- 1/2 tsp ground ginger (optional)
- oil for frying
Steps
- Marinate the chicken in the buttermilk and salt for 1 hour, turning occasionally, until it absorbs most of the buttermilk.
- Mix together the flour, 1/2 tsp salt, and spices. In either a deep fryer, or a fry pan filled with oil to 1/2 inch, heat oil to 375 °F.
- Remove chicken pieces from the buttermilk and dredge thoroughly in flour mixture.
- Fry chicken, turning once halfway through. Fry white meat about 10 - 12 minutes, dark meat about 15 minutes, until coating is dark golden brown and chicken is done.
- Use tongs to remove chicken from hot fat. Drain and cool at least 10 minutes on a wire rack set over something to catch the drippings. Cooling on a rack instead of paper towels allows fat to drip off instead of pool around chicken, and air circulation keeps the entire crust crispy.