Ingredients Jump to Instructions ↓

  1. 1 (4 pound) whole chicken, cut into 8 pieces 1 quart buttermilk

  2. 1 tablespoon salt

  3. 3 cups all-purpose flour

  4. 1 (.7 ounce) package dry Italian-style salad dressing mix

  5. 1 teaspoon poultry seasoning

  6. 1/2 teaspoon salt

  7. 1 teaspoon ground black pepper oil for frying

Instructions Jump to Ingredients ↑

  1. In a large resealable plastic bag, combine chicken, buttermilk and salt. Refrigerate for 8 hours or overnight. Heat oil in deep-fryer to 375 degrees F (190 degrees C). In a large resealable plastic bag, combine flour, Italian dressing mix, poultry seasoning, salt and pepper. Remove chicken from buttermilk, and coat well with flour mixture. Let set on a plate for about 10 minutes. Fry in hot oil until meat is no longer pink, and breading is golden brown, about 20 minutes. Drain on paper towels.


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