This is how my Grandmother use to make fried chicken.
With mashed potatoes, green beans, biscuits and gravy, and plenty of ice cold sweet tea.
And Blackberry cobbler for dessert, some fine eatin'. Life was good...
Old school, sure knew how to cook back in them days...
So enjoy this recipe of down home cooking.
You can't miss, when it's Southern Fried Chicken.
Enjoy your day!!!
Bigdaddy
Southern Fried Chicken
Buttermilk pulls double duty in this recipe, providing flavor and tenderizing the chicken. Although the recipe traditionally calls for lard, shortening is a fine substitute.
Serves 4 to 6.
INGREDIENTS
3 1/2- to 4-lb. chicken, cut into 8 pieces
2 cups buttermilk
1 tsp. black pepper, divided
1/4 tsp. salt
1 1/4 cups all-purpose flour
1 lb. lard - or solid vegetable shortening (Crisco is a good choice)
1/2 cup (1 stick) butter
Rinse the chicken pieces and blot them with paper towels.
In a large bowl combine the buttermilk, 1/4 teaspoon of black pepper and the salt, and stir to combine.
Add the chicken pieces and turn to coat evenly. Cover and refrigerate for at least 2 hours or overnight, turning the pieces occasionally.
Combine the flour, and the remaining 3/4 teaspoon of black pepper in a shallow baking dish and blend well.
Line a baking sheet with three layers of paper towels and place it near the stove.
Put the lard and butter in a large cast-iron frying pan or pot big enough to hold the chicken pieces in one layer without touching.
Melt over medium-high heat. The fat should be about 1/2-inch deep.
Heat until it registers 365 degrees on a candy thermometer or until a small cube of bread dropped in the oil browns in about 1 minute.
Using tongs, remove the thighs from the marinade, draining well.
Dredge them in the flour mixture, turning to coat evenly.
Shake off any excess flour.
Place them skin-side down in the center of the pan.
Coat the remaining pieces in the same way and add them to the pan in a single layer without touching. Work in batches if necessary.
Don't move the chicken for about 5 minutes or until the coating is set and looks firm.
Check the underside by lifting with the tongs--it should be deep golden.
Cook the pieces between 8 and 20 minutes (depending on size), turning them periodically until crispy brown and cooked through.
To test, cut into the thickest part of a piece.
The juices should run clear and the meat should be opaque throughout.
Place on the paper-lined baking sheet to drain.
Arrange the chicken pieces on a platter and serve hot or at room temperature.
