Lanas Best Ga Southern Country Fried Chicken Recipe

How to make it

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• (Please note, I have posted my fried chicken Cream Gravy recipe! :)
• Wash chicken very well and pat dry. Use approximately the (first) 1 tsp. salt on the chicken prior to breading it.
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• Note:
• I find that chicken fresh from the store (or farm) is much better than chicken that has been frozen.
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• Mix buttermilk and eggs and litely beat the two together.
• Put each piece of chicken indivually into the egg mixture.
• Combine remaining salt/pepper and flour in a large freezer bag. Place 2 pieces of chicken in bag; seal. Shake to evenly coat. Remove chicken, and repeat procedure with remaining chicken, 2 pieces at a time. (This makes a fairl thick crust)
• Combine vegetable oil and bacon drippings in a 12-inch cast-iron skillet or chicken fryer; heat to 360°. Add chicken, a few pieces at a time, skin side down. Cover and cook 6 minutes; uncover and cook 9 minutes.
• Turn chicken pieces; cover and cook 6 minutes. Uncover and cook 5 to 9 minutes, turning pieces during the last 3 minutes for even browning, if necessary. Drain on paper towels.
• Note: For best results, keep the oil temperature between 300° to 325° as you fry the chicken.
• Makes 4 servings
• You should have some crispy pieces in the bottom of the pan after you pour up your grease. (this I use to make my chicken (or sometimes 'Georgia Cream' Gravy.