Classic Buttermilk Fried Chicken

I found this gem in my June 2015 issue of Country Living Magazine.  Trisha Yearwood sure knows how to make some good fried chicken!  The thing I love about this recipe is that you finish cooking in the oven, keeping the chicken crispy and delicious right up until you serve it.  Also, the overnight or 6-8 hour marinade time really gives it amazing flavor.  So you may need to plan ahead for this one but it's oh-so-worth it!

BUTTERMILK MARINADE
5 tsp kosher salt
1/2 cup hot water
2 cups buttermilk
2 large eggs
1/2 sweet onion, grated (grating releases more of sweet flavor)
2 garlic cloves, minced
1 tsp pepper
5-6 pounds of bone-in, skin-on chicken parts
(For a "healthier" version, I chop up skinless, boneless chicken pieces and still think its amazing)

1.  Whisk hot water and 5 tsp salt in large bowl until dissolved.  Then add buttermilk, eggs, onion, garlic and pepper and whisk together.  Add chicken and turn to coat; cover and refrigerate 8 hours or up to overnight.

2.  Drain chicken and discard buttermilk mixture.  Whisk together in large bowl or bag:
4 cups self-rising flour
3 tsp kosher salt

3.  Toss chicken in flour mixture, one piece at a time until coated and remove until all pieces have been coated.  Return all the chicken to flour mixture and gently toss until coated.  Let sit 15 minutes.  This allows flour to adhere to chicken, yielding an extra-crispy crust.  (Even on skinless chicken!)

4.  Preheat oven to 325 and line a large rimmed baking sheet with oven-safe wire rack.

5.  Heat 1 1/2 inches of oil (an bacon drippings if desired) in large Dutch oven over medium-high heat to 350 degrees.  Fry chicken in batches, skin-side down until golden brown.  About 4-5 min per side.

6.  Transfer chicken to cookie sheet and bake for 15-20 minutes until done (165 degrees internal temp).  Let stand for 10 minutes and enjoy!