1 qtlow-fat buttermilk
6 clovegarlic, smashed
13-pound chicken, cut into 8 pieces (breasts, thighs, wings, legs)
4 call purpose flour
4 Tbspkosher salt
1 Tbspfreshly ground black pepper
3 ccorn oil
1 stickunsalted butter
How to Make Fried Chicken
- Combine the buttermilk, garlic, and hot sauce and stir well. Submerge the chicken pieces in the buttermilk. Let soak overnight.
- Preheat the oven to 350 degrees F.
- Sift together the flour, salt, and pepper. Heat the oil and butter over medium heat in a large cast iron skillet until the foaming of the butter begins to subside. Pull the pieces of chicken out of the buttermilk 1 at a time. Let the excess buttermilk drip off, and then coat the chicken in the seasoned flour. Coat well and shake off any excess flour. Place the chicken skin side down into the hot oil. Cook until nicely browned, 10 to 12 minutes per side.
- Place the chicken on a sheet tray and bake in the oven for 10 to 15 minutes. You should see the juices of a thigh or leg run clear when you pierce the chicken with a fork.