Healthy Southern Fried Chicken

Buttermilk Fried Chicken
1 whole fryer cut into standard pieces
1 pint organic low fat buttermilk
2 cups rice flour
Coconut oil
Salt and pepper

In a large airtight container place the chicken pieces and cover with quart of buttermilk seasoned with salt and pepper. Marinate for 4 – 24 hours. When you are ready to cook heat a large cast iron skillet (cast iron really is the best for this) at medium heat filled with a half inch of coconut oil. Mix flour and salt & pepper to taste then place into a large deep walled bowl. Shake extra buttermilk from the chicken then dredge in the flour, finally shake off excess flour and place into the skillet.

Do not overfill the skillet so the pieces have space between them and cook at medium heat covered for roughly 7 minutes. Uncover and check the cooking side. Chicken should be brown at this point. If so, flip it over and cook another 5 – 7 minutes covered. Uncover and turn chicken again making sure to get all sides equally browned. Cook for another 5 to 10 minutes or until all sides are dark brown then drain by placing chicken onto a cooling rack over paper towels, lightly season at this point.

Number of Servings: 4

Recipe submitted by SparkPeople user WANNABETVCHEF.