Monday, June 22, 2015

Southern Fried Chicken

We had deep fried chicken for Father's Day.  It was a real treat.  The last time we had homemade deep fried chicken was about 9 years ago.  Actually, exactly nine years ago because my daughter was a baby. In between then we probably had the Colonel's chicken one time, maybe two times.  It's just so much grease its usually not on our radar.  But once in a while, for a special treat, like, say, Fathers Day- why not?
Because I hate that "fried" smell in the house, I took my fryer outside!  No smell in this house.  Yeah!

Southern Fried Chicken

3-5 pounds of chicken parts
2 cups buttermilk
1-1/2 to 2 cups all-purpose flour
1-1/2 teaspoons salt
1  teaspoon pepper
1  teaspoon garlic powder
1  teaspoon onion powder
1  tablespoon paprika
1/2 teaspoon ground sage
1/2 teaspoon ground thyme
1/2 teaspoon baking powder
Oil for frying (depends how deep your pot is)

Fill your pan with enough oil to get at least half the chicken submerged.  Heat to 350F. Its very important to heat it to 350F because it will absorb less grease.

The night before or at least an hour before place chicken parts in a bag with the buttermilk. Let marinate, chilled in the refrigerator.

Mix flour with spices in a bag that you can seal and shake.

When you are ready to fry, take the chicken out and shake in a bag with the flour spice mixture.  Let sit for about five minutes on waxed paper on a cookie sheet.

Fry in batches being careful not to overload the pan. For legs 6 minutes on one side and then 6 minutes on the other.  For boneless thighs, about four minutes on each side. Remove and place on a paper towel lined cookie sheet.

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