Buttermilk "Fried" Chicken

I call this "fried" chicken because you fry it and then finish it in the oven.  We strictly use thighs because it's our preferred piece and I can usually get it for 79¢/lb.  I will give you a list of ingredients and what I did but there are no measurements, use your judgement and season to your taste.

Buttermilk "Fried" Chicken
Ingredients:
Buttermilk
Flour
Cornmeal
Johnny's Seasoning Salt
Cayenne Pepper
Baking Soda
Oil
Directions:
Place all the chicken in a container with a tight lid and pour buttermilk over to just cover all the chicken.  Put in the fridge to marinate for at least an hour, I always do overnight.  In another container with a tight fitting lid, I mix a couple cups of flour, a cup or so of cornmeal, 10 or so shakes of Johnny's, about 2 tablespoons of baking soda, and a couple teaspoons of the cayenne pepper.

When ready to cook, I set up an assembly line.  I always do it in the sink for spillage reasons.  I place my large bowl of chicken and buttermilk in the first sink, my container of breading in the second sink and a sheet pan with a cooling rack on the counter next to it.  Then, on the stove, I set up my cast iron, enamel coated, pot with a thermometer in it.  I fill it about 1/2 an inch with veg oil or even better, Crisco and let it heat up to 375.  This was about an 8 on my stove's dial.  I preheat the oven to 400 and set another sheet pan with a cooling rack next to the pot.

I take 2 pieces of the chicken, place them in the breading container, secure the lid and shake it up.  After about 10 seconds, remove the chicken to the first sheet pan with cooling rack.  I usually do as much as will fit on the pan and then head over to the stove.  When the oil has reached 375, I place about 3 pieces into the pan, skin side down.  This will depend on the size of your pan and depth.  Mine is really deep and I had virtually no splatter.  I cook it about 5 minutes on the first side and flip it over to cook 2 more minutes on the other side.  Then I take it out and place it on the second sheet pan and cooling rack.  Once the second pan is full, I put it in the 400 degree oven for about 20 minutes.  Again, this will depend on the size of your chicken, so after that time, check for doneness.

I didn't get a photo of my finished chicken but I promise you, it was delicious.  We ave made this 10 or 15 times in the past few years.  We always make extra so we can eat it for breakfast and lunch for a few days.