1. Soak the chicken in the buttermilk at least 8 hours. Drain in a colander over a bowl. Put the flour, some salt and ground sage in a gallon-sized plastic bag. Put the drained chicken in the bag a few pieces at a time and shake to coat.
2. Meanwhile, heat the oil in a wide frying pan to 325 degrees F. Cook the chicken for 11 minutes on each side. Do not let the oil go above 325 degrees F. Drain on a cooling rack over a cookie sheet. Season with salt and pepper to taste.
Once you have the basic fried chicken recipe down, it's time to mix it up with Asian flavors.
Here are a few delicious twists to try:
Our Asian-inspired fried chicken made with a fish and oyster sauce marinade and rice flour was just as tasty the next day - and even still a bit crispy! - when we ate it chilled for a picnic. Enjoy!
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