Ingredients
2½ lb fryer chicken, (1 whole), cut into pieces
2 cups buttermilk
2 cups all-purpose flour
1 tsp salt
½ tsp ground black pepper
½ tsp cayenne pepper
vegetable oil, for frying
2 tbsp gravy, hot
Preparation
Put the chicken in a large dish then pour the buttermilk on top and cover. Refrigerate for 1 hour and set aside.
Combine the flour, salt, pepper, and cayenne in a mixing bowl.
Heat the oil in a deep skillet over medium-high.
Allow the excess buttermilk to drip from the chicken & dredge in the flour mixture until fully coated.
Fry on each side until golden brown.
Preheat the oven to 300 degrees F while waiting.
Drain them on paper towels and transfer them to a roasting tray.
Roast for roughly 15 minutes until the inside of the chicken is fully cooked.
Serve hot with gravy. Enjoy!
