Southern Style Fried Chicken

by

This recipe is my own recipe that I have perfected over the years.  My family seems to think it’s perfect anyways.

 

Ingredients:
All spices are to taste

  • Chicken
  • Cayenne Pepper
  • Paprika
  • Salt
  • Pepper
  • Garlic Salt
  • Lemon Pepper
  • 1 qt. of Buttermilk
  • Flour
  • Oil for frying

 Directions:

  1. Pour a generous about of oil in a pan. I use cast iron, it makes the best fried chicken ever. Pour enough in the pan so that the chicken will float. Start heating this on high while preparing the chicken. WATCH YOUR OIL SO THAT IT DOES NOT GET TOO HOT. Burnt oil will make your chicken taste bad and it won’t fry correctly.
  2. Next, prepare your flour. How much chicken you are frying will determine how much flour you use. If I am frying a small batch, I use about 3 cups of flour. Add all of your spices in a large bowl with the flour and mix well.
  3. Pour your buttermilk into a large bowl.
  4. Dredge the chicken into the flour, then the buttermilk then the flour again. If you want extra crispy chicken, repeat the process.
  5. After the batter is on, I let my chicken rest for about 15 minutes before frying. For some reason the batter sticks better to the chicken once you start frying.
  6. To test your oil to see if it is hot enough, stick a wooden spoon in it. If it is ready, the oil will bubble around the spoon handle.
  7. Carefully place the chicken in the oil and, after a few minutes, start turning it. DO NOT TURN IT FOR  A FEW MINUTES BECAUSE THE BATTER WILL FALL OFF. For even cooking and browning, turn the chicken frequently. Cook 15-20 minutes or until a meat thermometer is at 165 degrees. DO NOT UNDER COOK YOUR CHICKEN
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