southern fried chicken
Sunday, August 6 
I never said I would have healthy recipes on this site. It's okay to eat like this every now and then, right? Try this recipe and see if it is not best fried chicken you have ever eaten! It is REALLY good if you have an old cast iron skillet to fry your chicken in. It adds a lot of flavor.
First, soak your chicken in buttermilk for at least an hour. This will really tenderize your chicken.
After it has soaked, dredge it in a mixture of 3 parts self rising flour and 1 part corn meal...and a little salt and pepper to taste. I put this in a ziploc bag and throw my chicken in. Then, shake it until covered. It's really easy this way and there is no mess to clean up!
Then, put the flour-covered chicken in the fridge or the freezer for a while, so it gets REALLY cold. This is a really important part. It makes a difference when you put cold, cold chicken in hot, hot oil. It turns out very crispy this way.
After your chicken is cold, put it in hot oil. I just use vegetable oil. Fry it (turning over once or twice) until golden brown. You might want to also check it with a meat thermometer to make sure it is done.
After you take it out, set it out on paper towels to drain some grease off and sprinkle with plenty of garlic salt.
Yum!
Reader Comments (3)