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.
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.
Southern Fried Chicken - Soul Food
- 15 mins total
- 5 mins prep
- 10 mins cook
- serves 4
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.
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