Oven Baked Chicken

Oven Baked Chicken
1 chicken (1.5 pounds), or your favorite chicken pieces
1/2 quart buttermilk
1 cup all-purpose flour
1 tablespoon kosher salt
2 tablespoons peppercorns, ground
1 tablespoon cumin, lightly toasted then ground
vegetable oil

Place chicken pieces in a large bowl and pour buttermilk over them.
Cover with cling film and refrigerate overnight.
Preheat oven to 350 deg.

Combine flour, salt, pepper, and cumin in a bowl; this is the dredging flour.
Take chicken out of buttermilk and coat each piece in the dredging flour and put aside.
Pour oil into a large heavy-bottomed pot (to avoid the splashing of oil over stove top) to a depth of one inch. Heat up to 360 deg.
In batches, place pieces of chicken in the oil and fry for about three minutes on each side.

Place chicken on a metal baking rack set on a baking sheet, or place chicken on very lightly oiled aluminum lined baking sheet (but the chicken pieces will not turn out as crispy).
When all the chicken is fried, bake for 30-40 minutes, until the chicken is no longer pink inside.

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