Directions: |
Directions:Place chicken pieces in a large mixing bowl. Pour 2 c. buttermilk over top (may substitute salt water-about 1 T. salt to 3 qt. water). Cover; chill 8 hours. Drain chicken. Season chicken pieces with 1/2 tsp. each- salt, pepper and paprika. Put remaining salt and pepper in a large plastic freezer bag with flour. Add 2 pieces of chicken to the bag at a time, seal and shake to coat. Remove chicken; repeat procedure with remaining chicken. In a large cast iron skillet, heat oil to 350º. Add chicken, a few pieces at a time, skin side down. Put thighs in the center and remaining pieces around the edges. Cover and cook 6 minutes; uncover and cook 9 minutes. Turn chicken; cover and cook 6 minutes. Uncover and cook 5-9 minutes, turning pieces during last 3 minutes for even browning, if necessary. Drain chicken on wire rack, over paper towels. Note: oil temperature will drop when adding or turning chicken. For best results, keep temperature between 300º and 325º. (You may add 1/4 c. bacon dripping with the oil for extra flavor.)
Memory: Our neighbor, Schulz, had a brooder house and ordered a few boxes of baby chicks in late winter each year. We got to help care for the chicks. Before harvest, we would spend the better part of a day dressing and freezing the fryers. Everyone had a job, from catching the chickens, dipping to remove feathers, cutting into pieces, etc. As a result, we often had fried chicken during the summer months. Yum! - PJV
Mom would also fry chicken for our sack lunches when we went on school field trips. The smell of fresh fried chicken as we loaded the bus was always enticing--so much so, that one time, one of the other students sneaked back to the bus and ate all of Karen's lunch. |
This recipe for ~Southern Fried Chicken is from