Soak pieces of chicken chicken in buttermilk for at least 15 minutes (cover and refrigerate if soaking more than 15 minutes. Can refrigerate up to 8 hours or overnight.)
Remove chicken from buttermilk; discard buttermilk.
Place a layer of Kentucky Kernel Seasoned Flour in a shallow dredging dish large enough to hold the largest piece of chicken. Coat each piece of chicken well with seasoned flour until completely coated. Add more seasoned flour to dish as needed.
When done, discard seasoned flour which has come into contact with raw chicken.
Preheat approximately 1-inch of vegetable oil in a deep fry pan or heavy skillet to 380°F-400°F.
Fry coated chicken until browned and juices run clear.
Note: Ingredient amounts are approximate. You may also need more or less buttermilk and seasoned flour depending on the size of the pieces of chicken or the amount you are frying.
To soak chicken, simply add enough buttermilk to coat the chicken well.
Likewise, start with a small amount of Seasoned Flour in your dredging dish and add more as needed.
Serving Size 1