Could somebody tell me the simplest but tastiest southern fried chicken recipe please ?
In a large cast iron skillet heat oil. Cut whole chicken up and pull off the skin. Wash chicken and let dry.
In a medium bowl add, 1/2 cup buttermilk or whole milk and 2 eggs. Mix well.
In another bowl add, chicken seasoning, garlic powder, cayenne pepper, crushed red peppers, seasoned flour, salt and pepper to taste.
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Next, dip chicken one at a time into milk mixture. Roll in flour mixture and place in frying pan. Repeat until all chicken is covered. Cook on medium heat for 45 minutes or until done. Times can vary with each stove.
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Buttermilk-Cornmeal Fried Chicken Ingredients: 2 cups buttermilk 1 tsp. Tabasco or other hot-pepper sauce 1 chicken, about 3 1/2 lb., cut into 8 serving pieces 1 cup yellow cornmeal 1 cup all-purpose flour 1 tsp. salt 1 tsp. freshly ground pepper 1/2 tsp. paprika 1/2 tsp. garlic powder 1/2 tsp. onion powder 2 cups solid vegetable shortening, like Crisco Directions: In a large bowl, stir together the buttermilk and Tabasco. Slip the chicken pieces into the mixture. Cover and refrigerate for at least 4 hours or as long as overnight. In a shallow baking dish, stir together the cornmeal, flour, salt, pepper, paprika, garlic powder and onion powder. Remove each piece of chicken from the buttermilk, allowing the excess to drip away. Coat the pieces evenly with the seasoned flour and place on a large baking sheet. In a large, deep fry pan over medium-high heat, melt the shortening and heat to 360°F on a deep-frying thermometer. Arrange the chicken, skin side down, in the pan, placing the piec
Fried Chicken Yield: 3 to 4 servings 1 broiler/fryer chicken, cut into 8 pieces 2 cups low fat buttermilk 2 tablespoons kosher salt 2 tablespoons Hungarian paprika 2 teaspoons garlic powder 1 teaspoon cayenne pepper Flour, for dredging Vegetable shortening, for frying Place chicken pieces into a plastic container and cover with buttermilk. Cover and refrigerate for 12 to 24 hours. Melt enough shortening (over low heat) to come just 1/8-inch up the side of a 12-inch cast iron skillet or heavy fry pan. Once shortening liquefies raise heat to 325 degrees F. Do not allow oil to go over 325 degrees F. Drain chicken in a colander. Combine salt, paprika, garlic powder, and cayenne pepper. Liberally season chicken with this mixture. Dredge chicken in flour and shake off excess. Place chicken skin side down into the pan. Put thighs in the center, and breast and legs around the edge of the pan. The oil should come half way up the pan. Cook chicken until golden brown on each side, approximately 1
