Super Buttermilk Fried Chicken Recipe

Fried chicken is my Sunday supper after church. Crisp chicken requires hot shortening. Start with a thermometer. After that, evaluating heat is easy.

Ingredient

– 1 (3 1/2-lb.) whole chicken, cut into 8 piece – 2 cups buttermilk – 1 tablespoon Creole seasoning – 1 teaspoon salt – ¼ teaspoon freshly ground pepper – 3 cups all-purpose flour – 9 cups shortening – Garnishes: lemon wedges, 

Directions

Put the chicken into a big plastic freezer bag with a zip-top. Add buttermilk, cover, and refrigerate for two hours.

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1

Take out the chicken and throw away the buttermilk. Add the next two ingredients plus the Creole spice to the chicken. 

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2

 Transfer flour into a shallow dish or onto a large platter. Shake off extra flour after dredging chicken in it.

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3

Melt shortening to 11/2 inches in a 10-by-3-inch Dutch oven or heavy-bottomed pan over medium-high heat to 360°. 

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4

Cook chicken in batches for 15–20 minutes, flipping frequently, until done and evenly browned. Drain on paper towels on a wire rack. Garnish as desired.

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5

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