Buttermilk Fried Chicken

• lbs broiler-fryer chickens, cut in pieces (I use just legs & thighs)↗3 lbs
• quart buttermilk↗1 quart
• cups seasoned flour (I prefer Kentucky Kernel)2 cups
• (48 ounce) bottle corn oil (Corn Oil ONLY)↗1

Step-by-step instructions

1. 1

   The night before, place chicken pieces in a large non-metal container or bowl, that has a sealable lid.

2. 2

   Pour the quart of buttermilk over the chicken. Place lid on container/bowl & refrigerate overnight, until ready to cook.

3. 3

   The next day, drain chicken in a large colander, but do NOT rinse.

4. 4

   Dredge chicken in seasoned flour; set aside.

5. 5

   Preheat oven to 350°F.

6. 6

   Heat corn oil in a large skillet. I use an electric skillet, set at 350-375°F.

7. 7

   Brown chicken, on both sides, in batches, but do NOT crowd. Using tongs, turn only once. About 10-15 minutes, each side, until golden brown.

8. 8

   Place browned chicken in a roasting pan; cover.

9. 9

   Bake for 1 hour.

10. 10

    ENJOY!