Buttermilk Fried Chicken
"Marinating the chicken in buttermilk makes the meat moist and flavorful. Chicken breasts cook faster than other parts, so fry them separately in the last batch. For fried chicken with less fat and fewer calories, remove the skin before marinating...."
INGREDIENTS
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2 cups low-fat buttermilk
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Coarse salt
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3 teaspoons cayenne pepper
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2 whole chickens (2- 1/2 to 3 pounds each) each cut into 10 serving pieces (wings, thighs, drumsticks, and 4 breast pieces)
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3 cups all-purpose flour
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2 cups vegetable oil
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