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1
Season, at least 1 hour ahead of time, or overnight if possible: 2 chicken breast halves, bone in and skin on, 2 chicken legs, skin on with: Salt, Fresh-ground black pepper.
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2
Cut each breast into 2 pieces and cut the leg in two through the joint, separating the drumstick from the thigh.
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3
Place the 8 pieces of chicken in a bowl and cover with: 2 cups buttermilk.
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4
Let sit for 20 minutes.
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5
Put a large cast-iron pan over medium heat.
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6
Pour in 1 inch of: Peanut or vegetable oil.
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7
For dredging the chicken pieces, mix together in a pie pan: About 2 cups flour, A pinch of cayenne (optional), Salt, Fresh-ground black pepper.
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8
Test to see if the oil is hot enough by dipping a finger in the buttermilk and then the flour.
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9
Drop a bit of the wet flour into the oil.
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10
If it sizzles and floats around the pan, the oil is ready.
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11
Dip the pieces of chicken into the flour and turn them over a few times to coat them evenly and completely.
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12
Carefully slip the floured chicken pieces into the hot oil.
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13
The chicken should fit in a single layer without being too crowded.
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14
Fry in batches if necessary, keeping the pieces from the first batch warm in a very low oven.
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15
Cook, turning occasionally, until browned and cooked through, about 15 minutes.
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16
Cut into a piece and check for doneness.
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17
Drain the cooked chicken well on a rack or paper towels.
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18
Up to half the flour can be replaced with cornmeal for a crunchier texture.
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19
Use boneless breast and leg meat; they will cook more quickly.
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20
For a thinner coating, omit the buttermilk.
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21
Mix the seasoned flour in a large paper bag, add the chicken pieces, and shake.
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22
Remove the floured chicken and let it dry for 30 minutes before cooking.
