Dinner Series - American Picnic - Fried Chicken

Ingredients

1 Chicken, 3 - 31/2 pounds cut into 10 pieces

3 Cups Buttermilk

3 Tbs Kosher Salt, more as needed

2 teaspoons ground black pepper, more as needed

(optional) Cayenne pepper to taste

1 1/2 Cup AP Flour or (1 cup cornstarch and 1 cup AP Flour) or (1 1/2 cups AP Flour and 1/2 cup cornstarch)

3 to 4 Cups peanut or canola oil.

Recipe

Place chicken pieces in a bowl and toss them with buttermilk. 2 TBS Kosher Salt and 2 tsp black pepper cover and marinate for at least two hours, preferably overnight.

Combine Flour or (cornstarch/flour mixture), 1 TBS Salt, 2 tsp pepper (optional cayenne) and mix together in a bowl or a bag.

Pour the oil into a cast iron pot or skillet with high sides, Heat oil to a temperature of 350 degrees.

Remove chicken from the bowl and set on a rack to let excess buttermilk run off chicken.

Place the chicken in the flour mixture and coat well, shake off excess and place back onto rack.

Fry the chicken skin side down to start and cook until done as measured with a thermometer.  You will need to turn the chicken during the cooking process so as to evenly cook. This can take anywhere from 12 to 15 minutes for dark meat and less time for white meat pieces

Remove chicken place on a clean rack, sprinkle with salt, serve warm or let cool to place in your Picnic Basket.