2 hrs to 1+ days
35m (after soaking)
- 1 whole Grassfat chicken, cut into pieces
- 2 cups buttermilk
- 2 tsp salt
- 2 tsp garlic powder
- 2 tsp pepper
- 1-2 cups flour
- Frying oil of your preference
Cut up your whole Grassfat chicken into desired pieces. Spring with 1 tsp salt, 1 tsp garlic powder, and 1 tsp pepper.
Place chicken in a container and pour in buttermilk, which should cover the chicken. Let this sit a minimum of 2 hours, but overnight is best.
Mix together flour, with the remaining 1 tsp salt, 1 tsp garlic powder, and 1 tsp pepper, and place this mixture into a bowl. Remove chicken from buttermilk and coat with flour, flipping over the chicken to get a good coating on both sides.
Heat your fry oil in a large skillet or fryer, with the oil around 1 1/2″ deep. Once the oil is hot, around 350°F, use tongs to gently add the chicken a few pieces at a time, and cover. Cook for 6 minutes, then remove the lid and cook for an additional 9 minutes. Turn the chicken over, cover again, and cook for another 6 minutes. Remove the lid, and cook for an additional 5 to 9 minutes, turning as needed to achieve an even, crisp golden-brown look.
Your oil should be good and hot, but not quite smoking, before you put the chicken in... and keep in mind the smaller pieces (wings, drumsticks) will finish first.