fresh - Southern Fried Chicken #2
Source of Recipe
from nanamitchem at rc
The crust is crispy, and the meat is tender and juicy
fresh - Southern Fried Chicken #2
1 whole chicken, cut into 9 pieces or
...2 packs boneless, skinless chicken breasts
1/2 cups buttermilk
2 cups self-rising flour
3 to 4 cups vegetable shortening
2 tsp. salt, divided
1 tsp. pepper, divided
1 Tablespoon poultry seasoning
Place buttermilk in a l gallon plastic bag.
Mix in 1 tsp. salt and 1/2 tsp. pepper.
Place chicken in bag and seal.
Marinate for at least 2 hours or overnight.
Measure flour, 1 tsp. salt, 1/2 tsp. pepper and poultry
seasoning and place in a large double paper bag.
Place half the chicken pieces in the bag and shake to coat.
Remove the chicken from the bag, shaking off excess flour.
Place chicken on wire rack and repeat with remaining chicken.
Spoon out enough shortening to measure 1 inch deep in skillet.
Heat to 350 degrees .
Place chicken pieces, skin-side down, into the hot
Cook for 5 minutes, lift with tongs to see if chicken is cooking
evenly; rearrange if necessary.
Continue cooking until chicken is evenly browned, about 5
more minutes. Turn chicken with tongs and continue cooking
until brown all over, about 10-12 minutes longer.
Remove to wire rack placed on top of a baking sheet to drain.
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