Fried Chicken

My grandmother is from the south, so we grew up with fried chicken. I have changed the steps some (which you should be used to by now!) but this is essentially the way my mom always made it when I was growing up. The biggest difference is she never used buttermilk, but jeez it makes the chicken so moist and just plain awesome! This is yet another of Duck's very favorite meals. My in laws came over for the 4th of July, so he asked me to make fried chicken for them. It was a big hit. You really should try it, fried chicken is so easy and darned tasty. I often will make a white gravy and mashed potatoes to go with it, this time we had baked beans and potato salad. I'll post those recipes eventually too.

find a container big enough to put all your chicken bits in. Cover with buttermilk. This was about 2 whole chickens. I used 1 quart plus 2 cups of buttermilk. Cover and let is soak at least 2 hours, but overnight is good too.

Time to get your breading ready. Using a blow large enough to put 2 cups of flour in and still be able to add chicken, add 2 cups of flour.

1 tbs season salt (I use Lawry's)

1 tbs Garlic powder

1 tsp onion powder

1 tsp accent seasoning

1 tsp coarse ground pepper

1 tsp celery salt

1 tsp dried parsley

1/2 tsp paprika

1 pinch Cayenne

the Cayenne won't add any heat, but it does add some depth that I love. Feel free to leave it out if you're scared.

With a whisk, mix the flour and seasonings together

Dredge the chicken in the flour mixture, making sure to completely coat it.

Your fingers will get very messy. I should have taken a picture, I had flour gloves!

Fill your favorite frying pan half way with canola oil (vegetable oil is OK to but I avoid the stuff)

Once it is hot (I toss a sprinkle of flour in it, if it sizzles away its hot enough)

lay a couple pieces of chicken into the hot oil. Make sure you don't crowd the pan, 2 to 3 pieces at once is fine.

Now many people are going to think I am crazy, and it may be true, but I cover the frying chicken at this stage, helps with the cooking.

Fry for about 3 minutes.

Turn the chicken. It should be a golden brown.

cook for another 3 minutes, uncovered.

remove from the oil and place in a pan that should already be in your oven

(sorry about the missing pic)

cook at 350 degrees for about 20 minutes, or until an internal temperature of 160 degrees. I check each peice and pull them from the oven as they are done.

I didn't even wait for the chicken to cool at all before digging in. It's so moist from marinating in the buttermilk, and the breading is perfect without being overly salty. It's yummytastic.

Ingredient list:

Oil for frying

1 Cut up chicken

1 quart buttermilk

2 cups flour

1tbs Lawry's

1tbs garlic powder

1tsp onion powder

1 tsp celery salt

1tsp pepper

1 tsp parsley

1 tsp sea salt

1 tsp accent seasoning

1/2 tsp paprika

pinch Cayenne

Place the chicken in a large bowl, add buttermilk. Cover the bowl and let this marinate in the fridge for at least 2 hours, I prefer overnight. mix together dry ingredients. fill a frying pan halfway with oil, heat on medium to medium high heat (not too hot or the chicken will just burn). dredge the marinated chicken in the flour mixtures, completely coating both sides. lay in the hot oil carefully, cover. Cook for 3 minutes, turn over and cook an additional 3 minutes uncovered. Place in a 350 degree oven for 20 minutes or until the internal temp reaches 160 degrees.