Southern Fried Chicken

The tradition in our family is that whenever someone has a special day, birthday, Father’s Day, etc, they get to have whatever their favorite meal is for dinner. I make everything from scratch for the special day and it’s usually an all day event of cooking and baking then serving. The High Plainsman requested southern fried chicken for the second year in a row. In addition to the chicken we will have mashed potatoes, fresh green beans, biscuits, angel food cake (another favorite for him) and Grandma Bare’s Applesauce Raisin Cookies. I plan to run a few extra miles this week…

I’m from Alabama so of course I love fried chicken! I only cook it once or twice a year for a special meal though so I’m probably as excited as The High Plainsman! 

First, I marinate the chicken in a buttermilk mixture for a couple of hours 


Next I dredge the chicken in a flour mixture….

I preheat my iron skillets and oil…this is very important. Iron skillets always need to be preheated but the oil needs to be nice and hot before putting the chicken in an order for the outside to get crispy. I pre-heat on medium high and drop some of the buttermilk mixture into it to test it. If it immediately burns up then it’s ready. I use canola oil. 

Fry until the juices run clear


Rest on cooling racks


Serve!


Marinade

2 cups buttermilk 

6-7 shakes of hot sauce, I like Louisiana 

1 tsp salt

1 tsp pepper

Dredge

2 cups flour 

1 tbs baking powder

1 tsp onion powder

1 tsp garlic powder

I use bone and and skin on chicken thighs

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