Classic Fried Chicken

Ingredients

• 1-½ cups buttermilk
• Fine sea salt and freshly ground black pepper
• 1 whole small (3- to 3-¼-lb.) chicken, cut into 10 pieces
• 9 oz. (2 cups) unbleached all-purpose flour
• 2 to 3 cups vegetable oil
• 1 tsp. vegetable oil
• Neck, giblets (exluding liver), and back from a 3-lb. chicken, chopped into 2-inch pieces
• + 8 more ingredients
• • 1 small yellow onion, quartered
  • Kosher salt
  • 3 Tbs. reserved chicken frying oil (or 3 Tbs. vegetable oil)
  • 1 tsp. lemon juice
  • Freshly ground black pepper
  • 3 Tbs. all-purpose flour
  • 1-½ tsp. chopped fresh thyme
  • 1 Tbs. sweet paprika

In a large bowl, mix the buttermilk with 2 tsp. sea salt and 1/2 tsp. pepper. Add the chicken and toss to coat. Cover and refrigerate for at least 4 and up to 24 hours, turning occasionally.

View full recipe at Fine Cooking