Fried Chicken

Step 1

In a bowl large enough to hold all of your chicken wings, pour in the buttermilk and whisk in the seasoned salt until dissolved.

Rinse each chicken wing under cold water then place inside of the buttermilk mixture. Allow this to sit in the fridge for at least 3 hours, up to 8.

To prepare for frying, heat the oil to 375 degrees using either an electric deep fryer, or large heavy bottomed pot.

In either a shallow dish, large bowl, or paper bag, mix together the flour and seasoning until combined.

Take each piece of chicken out of the buttermilk mixture, allowing excess to drip off and place into the flour mixture. Toss around until coated evenly. I usually press the flour into the chicken to assure it's properly coated. Repeat until every piece is coated. Then arrange each piece on a plate and refrigerate for about 10 to 20 minutes -- this just helps the flour really stick onto the chicken. Remove from the fridge, and toss into the flour mixture one more time. Shake off the excess and stick into your hot oil. Fry up to 4 pieces at a time for about 12 to 14 minutes or so. Don't overcrowd the fryer because the temperature of the oil will drop down too drastically and it just won't fry the way it should. You start with 375 degrees, but once the 4 pieces of chicken are added, it will drop down to between 350 and 365 degrees, which is ideal. I always know when the chicken is ready to come out of the oil when it gets "quiet" in the fryer and is a beautiful caramel brown color and kinda floating to the top of the oil.

Drain and repeat until each piece is fried.