Buttermilk Fried Chicken
The phrase "Southern Fried Chicken" appeared in print for the first time in 1925. Fried chicken was found to keep longer than other dishes and treveled well; this may have added to its popularity.
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- 1 (3 to 3 1/2 lb.) whole chicken (cut into 8 pieces)
- 2 1/2 tsp. Salt (divided)
- 2 C. All purpose flour
- 1/2 tsp. Garlic powder
- 3/4 tsp. Cayenne pepper
- 1 tsp. Black pepper
- 1 C. Buttermilk
- 2 C. Vegetable shortening
- Ice Water
Add 2 teaspoons salt and soak chicken for 20 minutes.
In a shallow dish, combine flour, the remaining 1/2 teaspoon salt, the garlic powder, cayenne pepper, and black pepper: mix well.
Remove chicken from water; pat dry, and dip in flour mixture, coating completely. Dip floured chicken in buttermilk then in flour mixture again, coating all sides.
In a large skillet, or electric fry pan, heat shortening over medium low heat until hot but not smoking, (about 325 F)..
Drain on paper towel lined platter and serve immediately.
*Note: Heavy parts such as breast, thighs, and legs will take 15 to 20 minutes, wings about 10 to 15 minutes