- 1 package cut-up whole chicken (about 4½ pounds)
- 2 cups buttermilk
- 1 cup Dierbergs flour
- 1 tablespoon Old Bay seasoning, seasoned salt, or Cajun/Creole seasoning
- Dierbergs canola oil
Cut chicken breast pieces in half. Place chicken in 9 x 13-inch baking dish. Pour buttermilk over top, turning pieces to coat. Cover and chill 1 to 2 hours.
On sheet of waxed paper, combine flour and seasoning. Remove chicken from buttermilk; discard buttermilk. Coat chicken with flour mixture, shaking off excess. Let stand 10 to 15 minutes.
Pour oil into deep 12-inch skillet to depth of ½ inch. Heat oil over medium-high heat to 350°F. Carefully arrange chicken skin-side down in skillet; cover and cook until golden brown, about 10 minutes, adjusting burner to maintain oil temperature of 300° to 325°F. Turn chicken over; cover and cook 5 minutes. Uncover and cook until golden brown and internal temperature is 165°F., about 10 minutes.
Drain on paper towel-lined platter. Serve warm, or cover and chill.
Serving Size: Per Serving
Cholesterol: 173 mg
Fat: 52 g
Sodium: 458 mg
Carbohydrates: 17 g
Protein: 45 g
Saturated Fat: N/A