Oven Fried Chicken

• 2 whole chickens, cut up
• 1 quart buttermilk
• 2 cups all purpose flour
• 1 cup instant potato flakes
• 1 tablespoon kosher salt
• 1 tablespoon cracked black pepper
• 2 teaspoons smoked paprika
• Canola oil or other tasteless oil

1. Soak chicken pieces in buttermilk overnight. (I always cut the breasts in half - modern chicken breasts are terrifyingly huge and seem to dry out by the time they are cooked through.)
2. Heat 2" oil in cast iron pan or (I prefer to use) a deep fryer. Oil should be at about 365, and should return to this temperature between rounds of chicken.
3. Preheat oven to 350.
4. Whisk together flour, potato flakes, salt, pepper and paprika.
5. Lift chicken out of buttermilk then dredge in the flour mixture. It should look really shaggy.
6. Place skin side down in hot oil. Cook each side for about 3-4 minutes.
7. As the pieces are finished frying, blot them gently on pieces of paper towel, then place skin side up on a cooling rack that has been set over a sheet pan.
8. Bake in the center of the oven for about 30 minutes.

chickens, buttermilk, flour, kosher salt, cracked black pepper, paprika, canola oil

Taken from food52.com/recipes/438-oven-fried-chicken (may not work)