2 chickens (3 pounds each), cut in 8 serving pieces
1 quart buttermilk
2 cups all-purpose flour
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
Vegetable oil or vegetable shortening

Place the chicken pieces in a large bowl and pour the buttermilk over them.
Cover with plastic wrap and refrigerate overnight.

Preheat the oven to 350 degrees F.

Combine the flour, salt, and pepper in a large bowl. Take the chicken out of the buttermilk and coat each piece thoroughly with the flour mixture.

Pour the oil into a large heavy-bottomed stockpot to a depth of 1-inch and heat to 360 degrees F on a thermometer.

Working in batches, carefully place several pieces of chicken in the oil and fry for about 3 minutes on each side until the coating is a light golden brown (it will continue to brown in the oven). Don't crowd the pieces.
Remove the chicken from the oil and place each piece on a metal baking rack set on a sheet pan.
Allow the oil to return to 360 degrees F before frying the next batch.

When all the chicken is fried, bake for 30 to 40 minutes, until the chicken is no longer pink inside.

Serve hot

6 servings

Ina Garten 2002, Barefoot Contessa Family Style, All Rights Reserved

Show: Barefoot Contessa
Episode: Sweet Home Supper