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.
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
How to Make It
Place chicken in a large zip-top plastic freezer bag. Add buttermilk; seal and chill 2 hours.
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.
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.
Around the Southern Table
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.