Buttermilk Fried Chicken

Deep-frying needs a lot of oil, which you don’t want to waste. When you’re done, strain the oil into a container (I use a large plastic bottle) to remove any crumbs, then cool it and keep it in the fridge to use for frying another time. Unless you have a very large fryer, you won’t get eight chicken pieces into it at once, so I suggest you deep-fry the thighs in batches ahead of time. Then, just before serving, fry them again briefly to reheat them. A temperature probe is a great help. The