-
1
Heat frying oil (about 2 deep) in a deep fry pan (unless you have a deep fryer) until the oil is hot/ripply.
-
2
Rinse and pat dry the chicken pieces.
-
3
Pour buttermilk into a dish for dipping.
-
4
Mix dry ingredients in another dish for dipping.
-
5
Dip a piece of dark meat (thigh or leg) into the buttermilk, then into the flour mix.
-
6
Then dip the chicken into the buttermilk again, and then the flour mixture.
-
7
Gently place in the hot oil; it should start bubbling and floating.
-
8
Repeat the process until the pan is full, but not crowded.
-
9
Cook for about 8 minutes (depending on the size of the chicken and temperature of the oil).
-
10
Turn once, being careful to not disturb the crunchies.
-
11
Cook for another 6-8 minutes.
-
12
The chicken should be perfectly golden and juices run clear.
-
13
If it is turning too dark and not fully cooked, turn the heat down!
-
14
Remove from the pan and place on paper towels on a plate.
-
15
Cover with foil to keep warm and place in the oven (it doesnt have to be on).
-
16
Repeat the process with the remaining chicken pieces.
-
17
When the whole chicken is cooked, drain off the excess oil into a safe dish to cool.
-
18
With the drippings and leftover crunchies, whisk in the flour to make a roux.
-
19
Then add milk, continually whisking until bubbly and thick.
-
20
Add more seasonings to your liking, and you have a perfect gravy to go with your mashed potatoes and buttermilk fried chicken!
-
21
Enjoy!
