Buttermilk Fried Chicken

Buttermilk chicken is started the night before in a buttermilk bath.  This step is so worth the crunchy and tasty result.    I first made this chicken for our first picnic in the orchards on what became our traditional apple picking escapade in 1985.  This recipe brings back such wonderful memories.

• 4 chicken thighs
• 4 chicken drumsticks
• 1 qt buttermilk
• 1 c flour
• 1 c panko breadcrumbs
• 1 T kosher salt
• 2 t pepper
• ¼ c fresh parsley, chopped
• canola oil

Place chicken in a large bowl and pour the buttermilk chicken.    Cover with plastic wrap and refrigerate overnight.

The next day, preheat the oven to 350 degrees.

Line a baking sheet with wax paper and set aside.

On another baking sheet, place a metal baking rack and set aside.

Remove the chicken from the refrigerator.   In a large bowl, mix the flour, breadcrumbs, parsley, salt, and pepper in a large bowl.  Remove the chicken from the buttermilk bath and coat each piece thoroughly with the flour mixture.   Use hands to firmly pack coating to each piece.  Put the chicken on the wax paper lined baking sheet.

Place enough canola oil in a cast iron skillet to a depth of one inch and heat to 360 degrees or use an electric skillet to the 360 degree setting.  Place four pieces of chicken in the oil and fry for about three minutes on each side until the coating is a light golden brown (it will continue to brown in the oven).  Place the fried chicken on the metal rack in sheet pan.   Allow the oil to return to 360 degrees F before frying the next batch.  Fry the next four pieces of chicken and remove the skillet from heat or turn off the electric skillet.

Bake for half an hour to forty minutes and the chicken is no longer pink inside.