Thoroughly wash and rinse chicken pieces, then place in a large bowl and pour the buttermilk over them. Cover with plastic wrap and refrigerate overnight.
Preheat the oven to 350 degrees F.
Combine the flour, breadcrumbs, parsley, salt, and white pepper in a large bowl.
Take the chicken out of the buttermilk and coat each piece thoroughly with the flour mixture. Use hands to firmly pack coating to each piece.
Pour the oil into a large heavy-bottomed pan to a depth of 1-inch and heat to 360 degrees F.
Working in batches, place several pieces of chicken in the oil and fry for about 3 minutes on each side until the coating is a light golden brown (it will continue to brown in the oven).
Don't 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 degrees F before frying the next batch.
When all the chicken is fried, bake for 30 to 40 minutes, until the chicken is no longer pink inside. Serve hot.
Video
Notes
For Best Buttermilk Oven-Fried Chicken:
Marinate Overnight: Soaking the chicken in buttermilk overnight is essential, as it tenderizes the meat and enhances flavor, making for juicier and more flavorful fried chicken.
Maintain Oil Temperature: Keep the oil consistently heated to 360 degrees F when frying the chicken to ensure a crispy, golden brown coating without absorbing too much oil.
Do Not Overcrowd the Pan: Fry the chicken in batches to ensure each piece cooks evenly and the temperature of the oil remains stable, resulting in a better texture and even cooking.