"Our kids affectionately call my momma “MeMaw.” She makes the best Dadgum fried chicken . . . the kind that’ll make you slap yourself! Momma would peel the skin off hers and Don and I would fight over it. In fact, in more than 35 years of working together, that’s the only thing we’ve ever fought over!"
1 gallon cooking oil
1 (3 pound) fryer, cut into pieces
1 teaspoon salt
1 teaspoon black pepper
1 cup buttermilk
1 1/2 cups self-rising flour
Fill Butterball® or Masterbuilt Fryer with oil. Heat to 375°F; this will take approximately 15 to 20 minutes.
Sprinkle chicken with salt and pepper. Pour the buttermilk and flour in separate medium-sized bowls. Dip the chicken pieces in buttermilk coating them well, then dredge in the flour.
Place the chicken pieces in the fryer and cook for 15 minutes until golden brown. Once the chicken is done, turn the fryer to MIN and unplug it from the outlet. Allow the chicken to drain in fryer basket before removing. Place on paper towels to rest.