Southern Fried Buttermilk Chicken Recipe

Instructions

1. Place the chicken in a large bowl and season with salt. Pour in the buttermilk and 2 tbsp OLD BAY seasoning. Mix well to evenly coat the chicken pieces in the marinade. Cover with cling film and leave to marinade in the fridge for at least 1 hour.*
2. In a large bowl, mix together the flour and remaining 1 tbsp OLD BAY seasoning.*
3. Remove the chicken from the marinade and pat dry. Dip in the flour, turning to ensure all sides are coated. Repeat the dipping process if additional coating is required.*
4. When ready to fry, half-fill a deep heavy-based saucepan (or deep fat fryer) with oil and heat until the temperature reaches 175C on a cooking thermometer. *
5. Carefully add the chicken pieces, ensuring they are in a single layer (you may need to do this in batches). Fry, turning regularly, until crisp, golden and with an internal temperature above 75C.*
6. Remove from the pan using a slotted spoon or strainer and place on kitchen paper to drain off any excess oil. Serve straight away.*