Fried Chicken

My husband had a craving for fried chicken. Perhaps it’s because we rarely have this Southern delicacy, but as soon as he asked for it, I craved it too! So to the freezer I go to thaw some chicken breasts, then to the refrigerator to make sure I had the vitally important buttermilk. Soaking the chicken in this dairy product changes it. I have been using the same recipe that my Grandmother used for eons and it has never let me down. I have cut it down to yield the two servings necessary for our household, but feel free to double or triple it for yours. The batter sticks to the chicken without having to double dip it. The outside is crunchy and not greasy. The inside is juicy and full of flavor. Go ahead … on a rare occasion you can indulge and it is nothing short of delicious!

Buttermilk Fried Chicken (From The Complete Southern Cookbook)

Yield: 2 servings

2 chicken breasts

1 cup buttermilk

1 teaspoon salt, divided

Vegetable oil for frying

1/2 cup flour (either self-rising or all-purpose)

1/4 teaspoon black pepper

Place the chicken breasts in a large zip-top bag and add the buttermilk and 1/2 teaspoon of salt. Seal and refrigerate at least 2 hours or overnight. Remove from the refrigerator and allow to stand at room temperature for 30 minutes. Meanwhile, pour enough oil in a deep cast iron skillet to be 1-inch deep. Place over medium-high heat and bring to 360 degrees. Place the remaining salt, flour and pepper in a large zip-top bag. Remove the chicken from the buttermilk mixture and shake off the excess. Place one at a time in the flour mixture and shake to evenly coat. Repeat with the remaining chicken. Carefully add to the hot oil and fry for 15 minutes or until completely cooked, turning halfway through. Drain on paper towels and serve warm.

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