Buttermilk Fried Chicken

cooking.nytimes.com

rebeccamallouf

1 chicken, approximately 3 to 3 ½ pounds, cut into 10 pieces (or use a mix of thighs and drumsticks)

3 to 4 cups buttermilk

3 tablespoons kosher salt, more as needed

2 teaspoons ground black pepper, more as needed

1 ½ cups all-purpose flour

3 cups peanut oil, lard or a neutral oil like canola, more as needed

Directions at cooking.nytimes.com

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