Marinating the chicken in buttermilk is the secret to making this Southern-style fried chicken tender and juicy. For an extra crispy coating, make sure to double dredge the chicken in the seasoned flour.
1 chicken, cut into 8 to 10 pieces
3 cups buttermilk
1 tbsp. Worcestershire sauce
Hot sauce, to taste
2 1/4 cups flour
Salt and freshly ground pepper, to taste
Pinch cayenne, or to taste
Peanut oil or vegetable oil, for shallow frying
Add buttermilk to large bowl. Add Worcestershire sauce and a few dashes of hot sauce. Stir. Add the chicken to the buttermilk. Turn to coat. Cover and let marinate in the fridge overnight or at least 6 hours.
Combine flour, salt and pepper and cayenne in a shallow dish. Dredge the chicken pieces in the flour mixture and coat well. Double dredge the chicken and dip back into buttermilk and then once again in the flour. Shake off any excess flour.
Heat oil over medium heat in large cast iron fry pan. Add enough oil to come up about 1-inch to 2-inches up the side of the pan.
Add chicken to hot oil. Shallow fry over medium to medium low heat. Cook chicken until juices run clear and no longer pink, flipping once during the cooking. Depending on thickness of chicken pieces, total cooking time will be about 20 to 30 minutes. Remove chicken and place on a rack to drain off excess fat or drain on paper towel. Serve hot or cold.
Alternatively, shallow fry chicken until golden brown, about 7 to 8 minutes per side. Finish in preheated 350 degrees F oven until juices run clear and no longer pink, about 10 to 15 minutes.
Yield: 4 to 6 servings.