Fried Chicken

Directions

1. 1
   Season, at least 1 hour ahead of time, or overnight if possible: 2 chicken breast halves, bone in and skin on, 2 chicken legs, skin on with: Salt, Fresh-ground black pepper.
2. 2
   Cut each breast into 2 pieces and cut the leg in two through the joint, separating the drumstick from the thigh.
3. 3
   Place the 8 pieces of chicken in a bowl and cover with: 2 cups buttermilk.
4. 4
   Let sit for 20 minutes.
5. 5
   Put a large cast-iron pan over medium heat.
6. 6
   Pour in 1 inch of: Peanut or vegetable oil.
7. 7
   For dredging the chicken pieces, mix together in a pie pan: About 2 cups flour, A pinch of cayenne (optional), Salt, Fresh-ground black pepper.
8. 8
   Test to see if the oil is hot enough by dipping a finger in the buttermilk and then the flour.
9. 9
   Drop a bit of the wet flour into the oil.
10. 10
    If it sizzles and floats around the pan, the oil is ready.
11. 11
    Dip the pieces of chicken into the flour and turn them over a few times to coat them evenly and completely.
12. 12
    Carefully slip the floured chicken pieces into the hot oil.
13. 13
    The chicken should fit in a single layer without being too crowded.
14. 14
    Fry in batches if necessary, keeping the pieces from the first batch warm in a very low oven.
15. 15
    Cook, turning occasionally, until browned and cooked through, about 15 minutes.
16. 16
    Cut into a piece and check for doneness.
17. 17
    Drain the cooked chicken well on a rack or paper towels.
18. 18
    Up to half the flour can be replaced with cornmeal for a crunchier texture.
19. 19
    Use boneless breast and leg meat; they will cook more quickly.
20. 20
    For a thinner coating, omit the buttermilk.
21. 21
    Mix the seasoned flour in a large paper bag, add the chicken pieces, and shake.
22. 22
    Remove the floured chicken and let it dry for 30 minutes before cooking.