Instructions

• Pour 3 to 4 inches of oil into a deep fryer or large, heavy pot and heat the oil to 350°F (use a deep-fry thermometer).
• In a large bowl, combine 3 cups all-purpose flour, 3 teaspoons salt, and 3 teaspoons ground black pepper; stir well to make the seasoned flour.
• In another bowl, whisk together 3 cups buttermilk and 3/4 cup water.
• Pat the cut-up chicken pieces dry with paper towels and set them on a plate or tray.
• Working with one piece at a time, dredge the chicken in the seasoned flour, shaking off excess.
• Dip the flour-coated chicken into the buttermilk mixture, letting excess drip off.
• Dredge the chicken again in the seasoned flour, pressing lightly so the flour adheres; shake off excess and place the breaded pieces on a wire rack set over a baking sheet.
• Let the breaded chicken rest on the rack for at least 5 minutes to help the coating set.
• Fry the chicken in 2 to 3 batches (do not overcrowd the pot) and maintain the oil temperature near 350°F. Fry breasts and thighs about 15 to 18 minutes, wings and legs about 12 to 13 minutes, turning occasionally for even browning.
• Confirm doneness by checking that the chicken is golden brown and the internal temperature of the thickest part reaches 165°F.
• Transfer cooked pieces to a clean wire rack set over a baking sheet to drain while you finish the remaining batches.