Oven-Fried Chicken

1 pkg. of 8 chicken legs
1 pkg. of 8 chicken thighs or your families favorite cuts
1 quart buttermilk
1 Tbsp. kosher salt
1 Tbsp. ground pepper
Vegetable Oil

Remove the chicken skin if you didn't buy skinless.

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

Preheat oven to 350 degrees F.

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 the oil into a large heavy-bottomed stock pot to a depth of 1-inch and heat to 360 degrees F on a thermometer, or you can use a fryer.

Working in batches, carefully place several pieces of chicken in the oil and fry for 3 minutes on each side until the coating is a light golden brown(it will continue to brown in the oven). Remove the chicken from the oil and place each piece on a metal baking rack set on a cookie sheet. Allow the oil to return to 360 degrees, before frying the next batch. When all the chicken is fried, bake for 30 to 40 minutes, or until the chicken is no longer pink inside. Serve.