Fried Chicken
Soaking the chicken in buttermilk overnight makes it tender and succulent. This is the best fried chicken recipe - don't let the simplicity fool you. It's crisp and light and the meat is juicy and perfect.
Ingredients:
Preparation:
Combine cut up chicken and buttermilk in Ziploc bag and seal tightly, refrigerate overnight (put on a dish or bowl in case it leaks!). Rotate the chicken in the milk once or twice if you are able to.
Put flour and seasonings in plastic baggie.
Preheat deep skillet with about 2" peanut oil. We use a large (11-1/2") cast iron skillet and preheat the oil to about 400°. Shake excess buttermilk off of chicken pieces and shake them in seasoned flour bag. Add slowly to hot oil and don't crowd them in the pan. Cook until browned on all sides. Remove to wire rack on cookie sheet and place chicken into preheated 350° oven for 10 minutes or until done.
©2011 Laura Delanty, Wife With A Knife - All Rights Reserved
Ingredients:
- 1 chicken, cut up into serving pieces
- 2/3 quart buttermilk
- 1.25 cups Flour
- Salt & Pepper
- Spices as desired (cayenne, garlic powder, poultry seasonings, etc.)
- Peanut Oil for frying
Preparation:
Combine cut up chicken and buttermilk in Ziploc bag and seal tightly, refrigerate overnight (put on a dish or bowl in case it leaks!). Rotate the chicken in the milk once or twice if you are able to.
Put flour and seasonings in plastic baggie.
Preheat deep skillet with about 2" peanut oil. We use a large (11-1/2") cast iron skillet and preheat the oil to about 400°. Shake excess buttermilk off of chicken pieces and shake them in seasoned flour bag. Add slowly to hot oil and don't crowd them in the pan. Cook until browned on all sides. Remove to wire rack on cookie sheet and place chicken into preheated 350° oven for 10 minutes or until done.
©2011 Laura Delanty, Wife With A Knife - All Rights Reserved
