Southern Fried Chicken Recipe

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Ingredients

2 c. buttermilk, preferably salt free
1/8 tsp. salt
1/4 - 1/2 tsp. freshly ground black pepper
1/4 tsp. ground red pepper (cayenne)
10 pieces chicken (2 wings, 2 thighs, 2 legs, 4 halved breast pieces)
or substitute:
2 lbs. boneless chicken breasts, skin intact
1-1/4 c. mixed whole wheat and all-purpose flour
1-1/2 tsp. salt
3/4 - 1-1/4 tsp. freshly ground black pepper
3/4 - 1-1/4 tsp. ground red pepper (cayenne)
Crisco for frying

Directions

In a shallow, non-aluminum dish, combine buttermilk, salt, black pepper and red pepper Add chicken and toss once to coat. Cover and chill 8 hours or overnight, turning once or twice. Place pieces on rack to drain slightly, but do not pat dry. In a paper bag, combine flour, salt, black pepper and red pepper. Toss chicken in flour mixture and place on a clean rack or baking sheet. Toss each piece again, shake off excess flour and set aside at cool room temperature for 2 hours. In two large, heavy skillets, or one electric skillet, heat enough oil to reach a depth of 1/2 inch to 350° - 360°. Add chicken pieces to the hot oil one by one.

Note: Adding too many pieces at once lowers the temperature of the oil and the chicken will not brown properly. Adjust the temperature so oil remains between 300° - 320°. Cook, turning once with tongs, 10 - 12 minutes per side (4-5 minutes for boneless breasts) or until juices run clear when pierced in the thickest part. (Thicker pieces may require more time.) Transfer pieces as they are done to paper towels to drain. Serve hot or warm.

A Taste of Virginia Cookbook

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