Southern fried chicken.
Fried chicken!! Yesterday we were in the mood for fried chicken. I know, I know… I never prepared it and we seldom fry food in my house.
Last night as a result, it was another fun experience.
Chicken on hand, the search for the perfect recipe began. In my never-ending drawer of recipes, I found an old family recipe handed down to us.
Perfect!! Just for fun, I decided to look for one with buttermilk.
First of all I found a few too many. Therefore I decided to incorporate them all together, preparing my own version of buttermilk fried chicken.
Finally, reading thru the family recipe “ Southern Fried Chicken,” I realized that I needed shortening, more specifically, Crisco.
Ok!!! Well!!! That is rather a fun curveball sent my way. I never used Crisco, even less know what it looks like.
I went to the supermarket, looked for it, and purchased my first tin cup.
The preparation of the recipe was as simple as 1-2-3.
Now to the frying pans.
Having so much chicken to cook and having a Wolfe six burner, I decided that instead of cooking the chicken in batches, I used my large skillets and cook all the chicken at once.
Everyone out of my kitchen, the cooking started.
Consequently, by using three different pans, I must say as a result a most noteworthy eye opener on how so much different skillets cooks.
I prefer de Buyer over Lodge or Lincoln for cooking fried food. Better heat distribution, cooked more evenly, took less time, less burning.
Seeing that we were in a Southern kind of mood, seems like natural to prepare creamed corn with bell pepper as a side dish. Green salad a must.
Buttermilk fried chicken will return to grace our dishes and satisfy our souls.
Please keep children out of the kitchen, but most of all use a splatter guard for the cooking. Never take your eyes off the pans.
Turning the chicken with the thongs rather than a fork, it gives you a distance from the pan.
Hence less of risk of burning by splatter.
Southern Fried Chicken - Soul Food
- 4 pound chicken 4 pound skinless and cut up on parts desired chicken
- 10 tablespoons Crisco Shortening Crisco
- Salt and pepper the chicken pieces well. In a paper or plastic bag put enough flour to coat the chicken. Place 2-3 pieces at the time and shake the bag well until all the chicken is well coated
- Lay the chicken on paper towel
- In a large cast iron skillet over high heat place the shortening. Shortening should be ½ inch deep. When heated but not smoking put the chicken in and brown well on all sides. Lower the heat and simmer for about 10 minutes.
- Place chicken on paper towel and serve hot.
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
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