Real Buttermilk Fried Chicken

Real Buttermilk Fried Chicken Recipe
Jennifer Davick
To this day, fried chicken is my go-to lunch after church on Sundays. Keeping the shortening hot enough is the key to crisp chicken. Use a thermometer the first few times. After that, judging the heat becomes second nature.

Yield:

Makes 6 to 8 servings

Recipe from

Recipe Time

Hands-on: 50 Minutes
Bake: 2 Hours

Ingredients

1 (3 1/2-lb.) whole chicken, cut into 8 pieces
2 cups buttermilk
1 tablespoon Creole seasoning
1 teaspoon salt
1/4 teaspoon freshly ground pepper
3 cups all-purpose flour
9 cups shortening
Garnishes: lemon wedges, fresh flat-leaf parsley

Preparation

1. Place chicken in a large zip-top plastic freezer bag. Add buttermilk; seal and chill 2 hours.

2. Remove chicken from buttermilk, discarding buttermilk. Sprinkle chicken with Creole seasoning and next 2 ingredients. Place flour on a large plate or in a shallow dish. Dredge chicken in flour, shaking off excess.

3. Melt shortening to depth of 11⁄2 inches in a Dutch oven or heavy-bottomed skillet at least 10 inches wide and 3 inches deep over medium-high heat; heat to 360°. Fry chicken, in batches, turning often, 15 to 20 minutes or until evenly browned and done. Drain on a wire rack over paper towels. Garnish, if desired.

 

Note:

Rebecca Lang,

Around the Southern Table

October 2012
My Notes

Only you will be able to view, print, and edit this note.

Add Note