Buttermilk Fried Chicken Recipe

Fried chicken...the all American classic.  Serve it with some waffles and make it brunch!

Ingredients

3 1/2 pounds chicken (I like to use a mix of drumsticks and thighs only)

2-3 cups buttermilk

3 tablespoons kosher salt, more as needed

1-2 teaspoon ground black pepper, more as needed

1-2 teaspoon cayenne pepper, more as needed

1 teaspoons Slap Ya Mama cajun seasoning, optional

1 cup all-purpose flour

1/2 cup breadcrumbs

3 cups neutral oil, like canola

Directions

Marinate the chicken with 2 tablespoons salt, 1 teaspoon pepper, 1 teaspoon cayenne pepper, and 1/2 teaspoon Slap Ya Mama, if using.  Cover all pieces in buttermilk and let marinate for at least an hour and up to a day.

Combine flour, breadcrumbs, and remaining salt, pepper, and seasoning in a large bowl or a large paper bag/container large enough to fit the flour and chicken.  When ready to cook, remove chicken from the marinade and toss well in the flour mixture.

Pour oil into a large, heavy-bottomed wok or cast-iron skillet with high sides and a lid, to a depth of a few inches.  Heat oil over medium-high heat to 350F.

Shake off excess flour from chicken and fry skin-side down, for about 5-10 minutes, covered by the lid.  Remove the lid, turn over the chicken pieces, and cook for another 5-10 minutes until cooked through and a deep, golden brown.

*If you have a deep fryer, you're a lucky duck and should use it.

Transfer chicken to a paper-towel lined tray or plate.