Southern Fried Chicken Recipe
|Serves:||4 to 6|
|Cooking Method:||Deep Fry|
|8||pieces chicken breast tenderloins, boneless, skinless|
|2 c||buttermilk, or enough to cover chicken pieces|
|3 to 4 c||unbleached plain or white lily® unbleached self-rising flour|
|1 rounded Tbsp||rumford baking powder (if using plain flour)|
|app. 3-4 c||cooking oil|
|1/2 tsp||salt per cup of plain flour used|
|salt and pepper to taste|
|2 c||sweet milk|
|if you fry more than one batch of chicken increase your flour and oil accordingly.|
Naturally fried chicken is considered Southern crusine. Folks young and old enjoy good fried chicken...especially home cooked. My husband says I'm the champion fried chicken cooker. Don't know about that, but everyone who has ever tried mine really loves it, and wants to know how I get it so crispy. Hope my explanatin of how I cook fried chicken helps you develop the skills of preparing a genuine Southern tradition.
This one will make you look like you're kin to the Colonel! We love the buttermilk soak combined with the self-rising flour... super crunchy.
Prepare 3 bowls or pans with flour in two of them and milk egg mixture in a third pan. Have extra flour ready to add to bowls or pans as flour gets clumped up.
1. Put them into egg/milk mixture
2. Batter in flour
3 Dip again into egg/milk mixture
4. Batter them again in flour
This will give you a wonderful, thick and crispy crust on your chicken.
Always be very careful and safe when working with hot oil.