This recipe is similar to how my mom made it when I was a little girl. It is much quicker to make and takes the guesswork out of wondering if the chicken is cooked through or not.
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As I have confessed over and over: Fried chicken is my weakness! this recipe requires the chicken to be marinated overnight in seasoned buttermilk, then dipped in a seasoned flour coating before being fried.
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I must confess-Fried chicken is my weakness! So I wanted to create a recipe that allows me to have alot of flavour while maintaining the juiciness in the meat. I also wanted one that allows you to eat as many pieces as you like without feeling guilty.
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