March 20, 2011

In honor of my southern vacation; Fried Chicken!

Our family loves the south.  We were lucky enough to live there for 5 years and I had two of my children in the great state of Tennessee but God saw fit to relocate us elsewhere and we've been hoping to get back ever since.  In the meantime we've made annual treks to the south every year to head 'to the beach' which includes stop overs in Tennessee each year.  My mouth waters just anticipating good southern fried chicken and biscuits.  And yes...  I did indeed get both on last weeks trip!

Fried Chicken

4 cups buttermilk
3 T salt
1 T fresh ground black pepper
1 t cayenne pepper
1 whole chicken cut up (breast, thigh, drumstick, wing)
3 cups flour
1 T favorite spice blends (use store bought or mix onion, garlic powders, Accent, etc.)
Vegetable oil for frying

In large non-reactive bowl, combine buttermilk with salt, black pepper and cayenne pepper. Add chicken; turn to coat. Cover bowl and marinate in refrigerator for 30 minutes.

Remove chicken from buttermilk, discarding marinade. Combine flour, salt and pepper and/or any other spices.  Place a cup of flour in a paper bag. Shake the chicken to coat well. Set out on a cookie sheet. Continue with chicken one piece at a time, adding more seasoned flour as necessary. Let the floured pieces of chicken sit for 5-10 minutes to let the coating set.

Heat 1 - 2 inches oil to about 365°. Add chicken and cook, turning twice, 20 minutes or until chicken is the desired color of golden brown and 'done'. Remove pieces as they are done and place on a cookie sheet.

Place chicken on the rack in a preheated 325ºF oven and let chicken continue to cook until the juices run clear and it registers 170ºF. Let chicken rest for 5 minutes before eating.Print Friendly and PDF