Yep, THE number one staple to any Southerner’s picnic, family gathering, church social, funeral, reunion or party of any kind.
Fried Chicken
There are so many different ways to cook fried chicken and they are all correct. It just depends on what region you live in and how your Momma and Grandmomma done it as to which you probably use in your home. Growing up I didn’t care to much about cooking. My Daddy was always in the kitchen cooking up something and while I remember it being a passion of his I didn’t hang out with him in there too much. Now, I regret that and I wish I had made a pest out of myself and made him show me what he was doing. So many of his recipes went to the grave with him, lost forever. So, when I started looking for a fried chicken recipe I went to my Great Aunt Ruth. With both of my Grandmomma’s and my Dad gone I had to look somewhere. My Momma didn’t like to cook a lot when we were young and since my Daddy did it was usually his job. Ya’ll have heard me talk about my Aunt Ruth many times and she is one of the best cooks I know…and I have ALWAYS loved her fried chicken.
Ruth told me that the trick to any good fried chicken is to marinate it in a mix of buttermilk and egg for at least several hours, preferably overnight.
After your chicken has marinated you want to gather your other ingredients.
Flour, Salt and Pepper.It doesn’t really matter if you use self-rising flour or all-purpose flour. Just flour.
I know you see the ranch dressing up there, I am getting to it…
…you see, we have experimented with adding many flavors to the mix and the one that is requested the most is Ranch Dressing mix. We also like adding some cayenne pepper or chili powder and cajun seasoning for a spicy fried chicken. Or add a little powdered sugar for a taste more in line with Chick-Fil-A chicken. We also like to add dry Italian dressing. Or just Italian seasoning. You can also do lemon pepper seasoning. See where this is going? The possibilities are limitless.
Mix all your dry ingredients together and dredge your chicken in it.
Ruth also told me to always fry my chicken in Peanut Oil.
So that is what I use. Heat your oil in a heavy pan on medium-high, then drop your chicken in, just be careful of oil splatters.
Remove it from the oil and place on a paper towel to drain when it is golden brown.
Fried Chicken
Chicken (I use chicken tenders)
Buttermilk
1 egg
Flour
Salt and Pepper to taste
Seasonings of your choice (Ranch was used in this batch)
Directions:
Whip one egg and add to buttermilk. You will use enough buttermilk to cover your chicken and marinate at least 4 hours, preferably over-night. Heat oil in a heavy pot on medium-high heat. After chicken has marinated mix flour, salt, pepper and seasonings of choice together. Dredge chicken in the flour mix coating well. Place chicken, one at a time, in oil. Fry until golden brown.
If your oil is too hot your chicken will cook too quickly on the outside and be raw on the inside so make sure not to use too high of heat.
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