Buttermilk Fried Chicken — Robert St. John
Combine the poultry seasoning and buttermilk. Submerge the cut chicken in the buttermilk. Cover tightly and refrigerate for at least 12 hours.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at robertstjohn.com.
Ingredients
- 2 whole chickens (3 1/2 – 4 lbs each) cleaned and cut into 8 pieces
- 1 Tbsp Poultry Seasoning
- 2 cups Buttermilk
- 2 cups White Flour
- 1 Tbsp Kosher Salt
- 1 Tbsp Black Pepper, freshly ground
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