The seasoned buttermilk not only adds flavor to the chicken, it tenderizes it as well. The result: tender, juicy chicken every time.
- 1 cup buttermilk
- 2 teaspoons seasoning salt, divided
- 2 to 2 1/2 pounds (about 10) chicken drumsticks
- 1 1/2 cups flour
- Vegetable oil for frying
In a plastic, resealable, bag, combine chicken, buttermilk and 1 teaspoon seasoning. Seal the bag and marinate the chicken in the refrigerator for 2 to 4 hours.
In a shallow dish, combine flour with remaining seasoning.
Drain the chicken and discard the marinade. Coat the chicken in the flour mixture, shaking off any excess flour.
In a heavy 4-quart saucepan over medium-high heat, heat 1 inch of oil until a deep-fry thermometer registers 350 degrees F.
Using tongs, carefully add chicken to hot oil. Fry until chicken is golden brown on the outside and cooked through, about 4 minutes per side. Transfer fried chicken to clean dry towels on a rack to drain. Repeat with the remaining chicken. Transfer to a platter and serve.