Southern Fried Chicken
From oldinjun 12 years agoIngredients
- Rob’s Traditional Southern Fried chicken shopping list
- Ingredients shopping list
- 1 (2 to 2 1/2-pound) chicken cut into parts shopping list
- 1 cup buttermilk shopping list
- 1 1/2 teaspoons salt shopping list
- 1 teaspoon pepper shopping list
- 2 eggs shopping list
- 1 cup milk shopping list
- 1 1/2 cups self-rising flour shopping list
- 3 cups lard or cooking oil of choice (do not use olive oil) shopping list
- seasoning mixture shopping list
- Combine: shopping list
- 1⁄8 tsp cayenne pepper shopping list
- 1⁄8 tsp dried basil shopping list
- 1⁄8 tsp dried parsley shopping list
- 1⁄8 tsp garlic powder shopping list
- 1⁄8 tsp onion powder shopping list
How to make it
- Directions
- Cut the chicken into frying pieces. Soak pieces in buttermilk overnight or a minimum of 4 hours. Remove from the fridge and allow the chicken to come to room temperature.
- In a shallow bowl beat the eggs and then stir in the milk, salt, and pepper.
- Season the chicken with the seasoning mixture.
- Roll the chicken in flour, then in the egg mixture and back to the flour being sure to completely cover each piece. Set aside to dry while the lard or oil is heating up.
- In a large cast-iron skillet melt lard or oil over medium high heat. When the fat is very hot add the thighs and legs and cook for 2-3 minutes. Add the other pieces, being careful not to overcrowd the skillet.
- Continue cooking until the chicken is golden brown on 1 side (about 5 minutes). Turn and brown on the other side about 3 minutes more. Reduce the heat to medium low.
- Cover the pan and cook for 15 minutes. Turn the pieces over, cover, and continue to cook for 15 minutes longer.
- Uncover for the last 5 to 10 minutes so the crust will be crisp. Enjoy.
People Who Like This Dish 5
- JABNJENN Nowhere, Us
- punkin74 Nowhere, Us
- marpar Copenhagen, DK
- whiskyb Wasaga Beach, CA
- oldinjun Pembroke Pines, FL
- Show up here?Review or Bookmark it! ✔
The Groups
- Not added to any groups yet!
Reviews & Comments 1
-
All Comments
-
Your Comments