Oven-Fried Chicken, Family Style

2 small chickens, cut into quarters
1 quart buttermilk
2 cups all-purpose flour
1 tbs salt, kosher
1 tbs black pepper

Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover with plastic wrap and refrigerate overnight.

When ready to cook, preheat the oven to 350.
Combine the flour, salt, and pepper in a large bowl. Take the chicken out of the buttermilk and coat each piece thoroughly with the flour mixture.
Pour vegetable oil into a large heavy-bottomed stockpot to a depth of 1 inch and heat to 360 on a thermometer.
Working in batches, carefully place several pieces of chicken in the oil and fry for about 3 min on each side until the coating is a light golden brown (it will continue to brown in the oven) being sure not to crowd the pieces.
Remove the chicken from the oil and place each piece on a metal baking rack set on a sheet pan. Allow the oil to return to 360 before frying the next batch.
When all the chicken is fried, bake for 30 to 40 min at 350 or until the chicken is no longer pink inside. Serve hot. Serves 6