 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
My mama used to fry chicken just about every Sunday. This is her recipe. Ingredients:
2-3 pounds raw chicken-cut into pieces |
2 cups buttermilk |
1 tablespoon seasoned salt-or to taste |
1 tablespoon black pepper-or to taste |
2 teaspoons garlic powder-or to taste |
2 teaspoons paprika-or to taste(optional) |
1 teaspoon cayenne pepper(optional) |
2 cups all purpose flour. |
0il-peanut,corn,or canola |
Directions:
1. Place chicken pieces into large glass bowl.
2. Season with salt,black pepper,garlic powder,and paprika.
3. Cover and refrigerate at least 3 hours. Overnight is better.
4. An hour before cooking,take chicken out and pour buttermilk over. Toss to coat. Return to fridge for 1 hour.
5. In a large plastic storage bag,Add flour and cayenne pepper. Shake bag to combine.
6. Remove chicken from refrigerator.
7. Take a few pieces at a time. Shake off excess buttermilk. Place in bag with flour mixture.
8. Shake until well coated. Place coated chicken onto plate. Repeat until all the chicken is coated. Let coating set for 10-15 minutes.
9. In a deep cast iron skillet,electric skillet,or dutch oven,heat 1 inch of oil to 325 degrees.
10. Add chicken pieces until skillet is full but not overcrowded. Work in batches if necessary.
11. Cover and fry chicken for 15 minutes or until juices run clear,turning every 5 minutes. Covering the skillet prevents chicken from browning too fast. During the last 5 minutes,you may take the lid off.
12. Drain chicken on paper towels placed over clean plate or cooling rack.
13. Serve with biscuits and gravy or whatever you like.
14. Note: Every stove is different. You may need to fry at a higher temperature or a lower one and it may take longer than 15 minutes.
|
|