While this recipe is for one chicken, which will give you roughly 8 pieces, you can fry up enough chicken to feed 2-20.

The sky's the limit. It's not my place to tell you how much fried chicken you should eat!

Ingredients

• 1 Chicken cut into pieces
• 1 Pint of buttermilk
• Seasoned Egg Wash
• 2 Whole eggs
• 1 tsp. Salt
• 1 tsp. Pepper
• 1 tsp. Crushed red pepper (adjust to your own taste)
• Seasoned Flour
• 1 c. Flour
• 1 tsp. Salt
• 1 tsp. Pepper
• 1 tsp. Crushed red pepper (adjust to your own taste)

Method

Phase 1

• Make sure you’ve got a large pan to lay out your chicken
• Cover with buttermilk
• Cover with plastic wrap and put in the fridge overnight

Phase 2

• Prepare the Seasoned flour and Seasoned Egg Wash
• Dip chicken pieces in egg wash and dredge in the seasoned flour
• Once you’ve made your way through all the pieces of chicken, dip and dredge again! Believe me, it’ll be worth the crunch you get.

Phase 3

• Preheat the oven to 375F
• Fill a heavy frying pan with about a half an inch of vegetable oil
• Once the oil is hot (over medium heat) you’re ready to go
• Just before you put the chicken into the hot oil, dredge it once more in the seasoned flour
• Carefully place the pieces into the hot oil being careful not to overcrowd the pan
• Cook the chicken for about 10 minutes on each side, until golden brown
• Place the chicken on a cookie sheet and finish in the oven while you fry the rest of the chicken. I find that 20 minutes in the oven and you’ll have a perfect piece of crispy fried chicken.

On a picnic blanket in the park or by the light of the refrigerator in the dark of night, it’s always good. For a crowd, I like to serve mine up with a bit of potato salad and coleslaw.