Giangi's Kitchen

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Southern fried chicken.

Fried chicken!! Yesterday we were in the mood for fried chicken. I know, I know… I never prepared it and seldom we 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 all of them together, hence 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 fun curve ball sent my way. I never used Crisco even less know what it looks like.  To the supermarket I went, looked for it and purchased my first tin cup ever. 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 burners, 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 definitely will return to grace our dishes and satisfy our soul.

TIP:
Please keep children’s 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.